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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Dopiaza => Topic started by: bamble1976 on November 09, 2011, 09:02 PM

Title: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 09, 2011, 09:02 PM
Hi All

I used to get a chef's special curry from a place called sultans in hartlepool. Unfortunately it is now closed.  It was basically a standard curry with some Keema added.  It creates a very tasty curry.  I have been working on a good dopiaza recipe which I love.  The addition of the spiced onions for those who like them adds a little something special I think.  All feedback would be appreciated!!!!!

Ingredients
- 1 Portion Pre Cooked Meat (I used Sheek kebab and Chicken)
- 30ml Vegetable oil
- Half Large Onion, Halved (Pre Flash Fried for 1 min to singed edges)
- Quarter Green capsicum, Very Finely Chopped
- Quarter Medium Onion, Very Finely Chopped
- 1 Level Chefs Spoon Raw Keema
- 1 tomato (quartered)
- 1 Tsp Garlic/Ginger Paste
- 2 Garlic Cloves, Finely Sliced
- 1/2 Tbsp tomato Paste
- 300ml Garabi
- 2 Tsp Mix Powder
- Quarter Tsp Kashmiri Chilli Powder
- Quarter Tsp Salt
- 1 Tsp Methi Leaves
- 2 Tsp Fresh Coriander, Chopped
- 1 Tsp Spiced Onions (optional)

Method:

1. Add the oil to the pan and bring up to a medium heat.
2. Add the garlic/ginger paste and keema.  Fry until starting to brown.  Keep breaking up the keema as it browns so it?s not in clumps.
3. Turn down heat to low and add the chilli powder, spice mix, salt and stir.  Add the half onion.
4. Next add the tomato paste and stir.  Add 150 ml of the curry base. 
5. Add the meat and 1 Tsp Fresh coriander and stir.  Turn the heat to high and reduce until sauce thickens.
6. Add the rest of the base, methi leaves, finely chopped onion and pepper and chopped tomato.  Add the Spiced Onions if using. 
7. Continue to simmer, on medium heat, stirring occasionally, until desired consistency is reached. 
8. garnish with coriander and fried onions and serve.

(http://www.curry-recipes.co.uk/imagehost/pics/528afa93e718785c7e27f0b1c901b5d4.jpg)

Regards

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 09, 2011, 09:08 PM
Damn fractions!!!!
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 09, 2011, 09:12 PM
Mmm, nice.  The dish must be bursting with different flavours :P  I wonder if it would work with chicken tikka?  I love the idea of having cooked sheek kebab in it as well as dispersing a chefs spoon throughout the dish.  This has got to be a chef's special ;D.  I will cook this along with 976's bhuna.  My mouth is watering in anticipation mate 8).  Thanks for sharing this.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 09, 2011, 09:16 PM
I usually have chicken tikka or lamb in my curries but I actually used some roast chicken in it.  I was unsure if the chicken tikka would clash with the keema but If you try it, let me know!!!!  It is certainly a flavoursome curry!!

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 09, 2011, 09:28 PM
I usually have chicken tikka or lamb in my curries but I actually used some roast chicken in it.  I was unsure if the chicken tikka would clash with the keema but If you try it, let me know!!!!  It is certainly a flavoursome curry!!

Barry

I was thinking about the possible clash too.  To get a good contrast in flavour maybe i'd be better using precooked chicken with the kebab. Two totally different flavours :D
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: 976bar on November 09, 2011, 09:40 PM
I've never been a big Keema fan, but I could see Keema working well with this dish and other dishes of a mixed meat nature, it's certainly given me food for thought!!

Well done Bamble, it does look superb!! :)
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 10, 2011, 09:59 AM
Hi Bamble dish looks wonderful one question what base are you using please.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 10, 2011, 10:14 AM
Hi

I used taz base and spice mix.  Also experimenting with chewy based at the mo!

Regards

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 10, 2011, 10:26 AM
I should mention that my taz base uses 300ml oil instead of 400ml.  This allows me to make the curries the standard way i.e. oil, g/g then spices etc as opposed to the all in one method taz proposes.  I also use the all in one method when I want a quicker curry.  Not sure yet which way I prefer or if I notice a difference as not done a side by side comparison.

I think the main thing you should notice is that although I have added extra oil and the keema gives off a lot of oil, the dish is not swimming in it!!!  I also reduced the sauce down to quite a thick consistency which I am preferring nowadays :)

Regards

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 10, 2011, 10:34 AM
Thanks.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 10, 2011, 10:47 AM
One dish i have in a TA is Chicken Tikka Murgh Masala, which is a mild dish cooked with keema meat, chicken tikka and an egg, always a wonderful taste and texture from my locals (Alok, Eastern Spice,Spice Barrel, Balti King and The Spice Cottage all in Tipton).
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 10, 2011, 11:15 AM
Locals.....I am jealous!  Only one decent restaurant/takeaway close to me now :(

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 10, 2011, 11:39 AM
Those are the ones just in walking distance, got an array of TA's by where i live so i get a taste of different restaurant food, dont get me wrong some of them are well, not very nice at all but you cant tell what your meal is going to taste like unless you taste it. Dont see the point in just sticking to one TA and not experiencing different chefs takes on different dishes.
Your dish, Bhuna, reminds me of the Eastern Spice Restaurant and i like their food a lot.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: 976bar on November 10, 2011, 12:39 PM
Locals.....I am jealous!  Only one decent restaurant/takeaway close to me now :(

Barry

Good excuse to move if you ask me!!  ;D
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 13, 2011, 12:24 PM
Hi Curryhell

I would like your complete honest opinion on this (good and bad).  Not sensitive and have big shoulders.  If there is something you think would better it, I would love to know.  Good luck and enjoy!

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 13, 2011, 12:52 PM
Hi Curryhell

I would like your complete honest opinion on this (good and bad).  Not sensitive and have big shoulders.  If there is something you think would better it, I would love to know.  Good luck and enjoy!

Barry

No worries Barry. I've never eaten a dupiaza before so i have nothing to compare it against.  I'll just have to rely on my taste buds and the look of the finished dish ;D
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 16, 2011, 11:05 PM
Hi Curryhell

I would like your complete honest opinion on this (good and bad).  Not sensitive and have big shoulders.  If there is something you think would better it, I would love to know.  Good luck and enjoy!

Barry

Ok Barry.  Time to report back.  I cooked this on Sunday afternoon.  I must admit when i read through the ingredients i thought this had potential for a good tasting curry and something different from what i normally eat and your pic looked damn good.  Never eaten dupiaza before so no preconceived ideas about how it should taste and therefore no expectations.  Read through the recipe and immediately wanted to change the sequence of events.  Really had to stop myself from doing this.

(http://www.curry-recipes.co.uk/imagehost/pics/6da24ce29bfad711a3a64e2ff865f8b3.jpg) (http://www.curry-recipes.co.uk/imagehost/#6da24ce29bfad711a3a64e2ff865f8b3.jpg)

Frying the keema generated additional oil which was good.  Would aid the frying of the spices and provide additonal flavour rather than just plain oil.

(http://www.curry-recipes.co.uk/imagehost/pics/b22a3c0a2904aad4ea37bb1d8bc49a58.jpg) (http://www.curry-recipes.co.uk/imagehost/#b22a3c0a2904aad4ea37bb1d8bc49a58.jpg)

In went the spices for just long enough to let the oil do its work.

(http://www.curry-recipes.co.uk/imagehost/pics/53e4b42bae8a9a77fff44c0e23f709db.jpg) (http://www.curry-recipes.co.uk/imagehost/#53e4b42bae8a9a77fff44c0e23f709db.jpg)

Followed then by the already cooked onion and tom puree.  First lot of base added and reduced.

(http://www.curry-recipes.co.uk/imagehost/pics/e8f299e433025201f448f0f05e778b08.jpg) (http://www.curry-recipes.co.uk/imagehost/#e8f299e433025201f448f0f05e778b08.jpg)

So far so good.  Added the meat next with corriander

(http://www.curry-recipes.co.uk/imagehost/pics/e6b6d6e769d3e89f9330cb6a21cbac0e.jpg) (http://www.curry-recipes.co.uk/imagehost/#e6b6d6e769d3e89f9330cb6a21cbac0e.jpg)

Cooked this for a while to reduce and increase the flavour and added a few fresh chillis for a bit of bite if i needed it. 

(http://www.curry-recipes.co.uk/imagehost/pics/9a2fa3f7b1d74fef1c4a373b1329ef4a.jpg) (http://www.curry-recipes.co.uk/imagehost/#9a2fa3f7b1d74fef1c4a373b1329ef4a.jpg)

Everthing else added

(http://www.curry-recipes.co.uk/imagehost/pics/06a788d64cc0e4767d079b00d4579f8f.jpg) (http://www.curry-recipes.co.uk/imagehost/#06a788d64cc0e4767d079b00d4579f8f.jpg)

And here is where it went wrong in my opinion.  Continued to cook now for another 10 mins or so to reduce and hopefully cook out the potential overpowering taste of raw onions and peppers added a such a late stage of the process.  The end result -

(http://www.curry-recipes.co.uk/imagehost/pics/ee01d3189095a0c57dde1385f2a9bc21.jpg) (http://www.curry-recipes.co.uk/imagehost/#ee01d3189095a0c57dde1385f2a9bc21.jpg)

And a close up

(http://www.curry-recipes.co.uk/imagehost/pics/64076e815f419cb369640e93fc8fa82b.jpg) (http://www.curry-recipes.co.uk/imagehost/#64076e815f419cb369640e93fc8fa82b.jpg)

The dish finished up looking very similar to the one you pictured.  The sauce was in fact thicker than it looks - a result of my trying to make sure the chopped onions and peppers were cooked through.  The dish tasted quite pleasant but had an overpowering flavour of green peppers coming through.  This kind of masked all the other flavours that should have been there.   

I am interested to know why you added the chopped onions and peppers at the finishing stage of the curry when they are traditionally a tarka and would be cooked out at the start to add body to the flavour of the dish.  Conversely, the cooked onion was added at the start, so by the end of cooking, any bite it may have added had long since disappeared.

The obvious change for me is to swap the adding of these ingredients around which was my instinct when i read through the recipe.  Get rid of the overpowering pepper taste by cooking raw ingredients first and then adding flavour and texture with the cooked onion towards the end.

Would i cook it again?  Most definitely but i would change the order for sure next time.  This has great potential to be a fine tasting dish bursting with different flavours but on this occasion was marred the late additon of peppers and chopped onion which tainted the overall flavour.  Maybe it was my technique?  You did ask me to be honest and i have never eaten a dupiaza before so maybe it turned out how it should be.  Will be interesting to hear others views on the dish.  I will do it again soon with my tweaks and let you know how it goes.  I am sure this could be a real winner as far as chef's specials go.

Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 17, 2011, 08:07 AM
Well i have to say that is how a dish should be critiqued!  Great help with the pics of all the stages.

Did you chop your onion/pepper mix finely enough as it looks quite large from the pics??  The pieces should be just a few mm by a few mm thus only need a few minutes to cook.  They should have a bite to them whilst not being overpowering.  I Do not get an over riding taste of the peppers as they cook out quite quickly due to the size.

I have looked over my recipe wondering if my instructions have led you down the wrong route.  I have came up with:

1. I probably reduce more of the gravy at the start on a higher heat, more towards 200ml
2. Onion/pepper is more finely chopped
3. cooking time.  Usually only 4-5 mins for second reduction stage.  10 mins seems a long time to reduce down 150ml gravy???  Is your gas high enough?
4. The half onion should not really have a bite to it as can be raw tasting.  Needs to be just wilting.

I think leaving the half onions possibly until the start of the second reduction will give you the results BUT for curries I am used to from local TA, the onion pepper must be very finely chopped and only cooked out for 5 mins on a highish heat.

I know unkle frank was going to try this so after his feedback I will make this again next week and try to find out where the dish may have gone wrong for you :(

Thanks for feedback

Regards

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 17, 2011, 11:08 AM
Made this last night and i loved it used this recipe for the keema http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0)
but didnt form into sausage shapes just cooked in a pan and then in the oven to dry it out a little.

This one for the chicken tikka and lamb tikka http://www.curry-recipes.co.uk/curry/index.php?topic=874.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=874.0)

I sliced onion and pepper for easy and fast cooking, i deep fried the quarter onions in bhaji oil then drained and allowed to cool,i added the keema when the first lot a base goes in (stage 4) then added more base when needed to give the right consistency. I did use a little bit more of the base due to the keema meat absorbing some of the sauce but it just added to the texture and taste.

Curryhell those kebabs look like shop brought ones i cant get mine to be so round.

I really liked the sweetness of the onions in this dish and with the green pepper coming through it was perfect for me, so all in all i will definitely be making this again and its going in my recipe folder.
I do make Dopiazas alot adding a little heat here and there, Bamble this again reminds me of The Eastern Spice TA, one of my locals, havent made this for my friends yet but i definitely will.
Thanks for posting.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 17, 2011, 03:10 PM
Cheers for feedback.  How did it go with the chi and lamb tikka.  Not overpowering with the keema.  If not I will be trying it with the tikka next time as opposed to the usual plain chicken and lamb!

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 17, 2011, 05:53 PM
Well i have to say that is how a dish should be critiqued!  Great help with the pics of all the stages.

Did you chop your onion/pepper mix finely enough as it looks quite large from the pics??  The pieces should be just a few mm by a few mm thus only need a few minutes to cook.  They should have a bite to them whilst not being overpowering.  I Do not get an over riding taste of the peppers as they cook out quite quickly due to the size.
The large bits you see in the pic was the tail end of the onion which were a couple of slices.  The rest were quite finely chopped along with the pepper.   The onions and peppers definitely had bite to them which I personally don't like, especially in peppers.  I like only a background taste. 

Quote
I have looked over my recipe wondering if my instructions have led you down the wrong route.  I have came up with:

1. I probably reduce more of the gravy at the start on a higher heat, more towards 200ml
I deliberately left 150ml of gravy so i could do final reduction for longer to counteract late addition of raw onion and peppers
Quote
2. Onion/pepper is more finely chopped
I'll see if i can chop them finer next time but i will definitely be adding them right at the start which should resolve my issue with the peppers having bite and dominating the dish too much for my liking.
Quote
3. cooking time.  Usually only 4-5 mins for second reduction stage.  10 mins seems a long time to reduce down 150ml gravy???  Is your gas high enough?
10 mins on a low temp should have done the job.  Had i done it on high i would have risked reducing the gravy without giving the cruchy stuff time to soften
Quote
4. The half onion should not really have a bite to it as can be raw tasting.  Needs to be just wilting.

I think leaving the half onions possibly until the start of the second reduction will give you the results BUT for curries I am used to from local TA, the onion pepper must be very finely chopped and only cooked out for 5 mins on a highish heat.

Only you can know and compare your dish to your TA.  If you are happy with the results and believe them to be close to your local, that is really all that matters.  Never having had a dupiazza before, it is most likely down to personal taste and perhaps the dish simply  isn't for me.  Such is the danger of trying new dishes that end up not appealing to ones pallet.

Having read Uncle Franks report he is more than happy with the results so therefore your recipe obviously works for him too. I will do it again with my proposed changes just to see if it improves it in my opion and is more in line with my tastes.  Obviously, i now have to try another dupiazza recipe to see whether i simply have to take the dish of my menu :(
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 17, 2011, 06:02 PM
Curryhell those kebabs look like shop brought ones i cant get mine to be so round.

It's all in the skewers :o

I like sheek kebabs and Razor's original recipe was tasty but his slightly refined recipe will be even tastier in my opinion as it's not dissimilar from the one i normally use.

As for the shape, i think a lot of it is to do with having the right heavy duty skewers for the job.  Makes the whole process so much easier and the results so much more appealing to look at.  There's a lot of squeezing goes on to spread the meat down the skewers so that they are not too thick but boy is it worth it  :P :P
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 21, 2011, 12:19 AM
I couldn't help but  give the other nights efforts some more thought.  It was intriguing me why with such good ingredients this dish didn't realise its full potential.  Then suddenly it came to me why i had such an almost raw peppery flavour to the dish.  A flaw in my technique :o :o. 
When i cooked it the other night i used cold base instead of hot.  I've always been of the opinion that it does'nt really matter but with this dish it certainly does.   Doing this meant that half the final cooking time was spent warming the gravy which obviously was not cooking the chopped peppers and onions.
So this evening, having already made my North Indian Special for later i decided to revisit this Chef's Special.  Not prepared to have the same result as the other night i did swap the order around.  Peppers and onions, very very finely chopped :D went in straight after the ginger / garlic and keema mince with the pre-cooked chunks going in at the end with the tomatoes, methi and rest of the HOT base ;D.
WOW :P :P :P.  What a difference.  The dish just oozed flavours.  So much going on in there.  An immediate hit from the tandoori taste of the keema, followed by the sweetness  from the onions.  A nice peppery background taste but not overpowering, followed by the hit of a fresh chilli giving way to a tiny  twang of the tomato paste.  The sauce had loads of  body and great depth of flavour and all the different textures of the ingredients just added to the eating experience.  I'd only had one mouthfull having let it rest for five minutes ;D ;D ;D.
This is going to be  a delight to eat for dinner tomorrow.
Well done bamble.  An excellent dish.   I can now see why you and Unclefrank liked it so much.  It will definitely be on the menu next time i do a curry party.  So flavoursome 8)
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 21, 2011, 11:12 AM
Looks like getting some big skewers and get started on making some kebabs.
I have a soft spot for a Dopiaza i love the sweet onion taste(plus i love onions).

Has for the Chicken Tikka in this dish i personally didnt think it was to much but i only put 3/4 of a cup of the keema meat into the dish because the keema will absorb some of the sauce making it swell a little so you get a bite of the keema and its soft (well mine was anyway), i also forgot to add that i sliced my onions, one very thinly and the other half a little thicker placing the thicker onions into my bhaji oil just to get them started (if you know what i mean) just starting to get brown on the edges, as for the thinner sliced onions they go in at the stage when oil and ginger/garlic go in and i fry this until the onions have caramelized then carry on with the rest of the recipe.
I really do like this recipe its TASTY.
Will be making this again this Wednesday for a few friends and will report back on their opinions, i dont usually post my opinions on making a dish until i have made it a few times but i was very pleased with this recipe on my first attempt but will see if it was a fluke when i make it Wednesday.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 21, 2011, 12:11 PM
Looks like getting some big skewers and get started on making some kebabs.
I have a soft spot for a Dopiaza i love the sweet onion taste(plus i love onions).

Has for the Chicken Tikka in this dish i personally didnt think it was to much but i only put 3/4 of a cup of the keema meat into the dish because the keema will absorb some of the sauce making it swell a little so you get a bite of the keema and its soft (well mine was anyway), i also forgot to add that i sliced my onions, one very thinly and the other half a little thicker placing the thicker onions into my bhaji oil just to get them started (if you know what i mean) just starting to get brown on the edges, as for the thinner sliced onions they go in at the stage when oil and ginger/garlic go in and i fry this until the onions have caramelized then carry on with the rest of the recipe.
I really do like this recipe its TASTY.
Will be making this again this Wednesday for a few friends and will report back on their opinions, i dont usually post my opinions on making a dish until i have made it a few times but i was very pleased with this recipe on my first attempt but will see if it was a fluke when i make it Wednesday.
The right skewers are definitely the way to go Unclefrank.  They have the advantage of cooking the inside of the kebab at the same time as the grill cooks the outside.  Cooking time with these less than 6 minutes and perfectly done :P. I used Razor's original sheek kebab recipe for this.  It's good but i would recommend using it with his revisions which make it even better.  I left out the breadcrumbs though.  You can see the skewers we are using in his thread:

http://www.curry-recipes.co.uk/curry/index.php?topic=4393.70 (http://www.curry-recipes.co.uk/curry/index.php?topic=4393.70)

Like you at my second attempt the finely chopped onions and peppers went it at the start.  I would imagine that cooking the onion chunks in your bahji oil would add more flavour.  I simply prepare mine the same way as for my North Indian Special; with a little garlic/ginger and some mix powder on a medium heat.  Because the slivers are of varying sizes some end up blackend, some brown and the rest just cooked through.
The combination of keema mince in the sauce and pieces of cooked kebab enhances the flavour of this dish i think.  You get the subtle tandoori masalla taste throughout which really intesifies when you bite into a chunk of kebab.  Really pleased i managed to cook this correctly the second time.  I will probably try it with lamb tikka at some stage, which i have never made before.  Always worried it'll be a bit chewy :o.
Look forward to feedback from your guests on Wednesday.  I doubt very much that you fluked the dish the first time ;)
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 21, 2011, 09:03 PM
Hi Curryhell

Thank god you finally got the result you expected :)  I think the beauty of this dish is the flavour the keema gives off, complementing the onions!

Regards

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 21, 2011, 09:27 PM
Hi Curryhell

Thank god you finally got the result you expected :)  I think the beauty of this dish is the flavour the keema gives off, complementing the onions!

Regards

Barry
Totally agree.  I definitely got a result bamble. Shame I didn't get it right first time.  Never mind I've cracked it now and that's all that matters
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 23, 2011, 06:49 PM
And here's the end result which i forgot to post :P.  I ate this last night and i've got to say i was blown away by the taste and all the flavours ::).  Not being a mild dish eater i enjoyed this and satisfied my desire for heat by eating the whole chillies i added, which would have only a marginal, if any affect on the taste or heat of the dish IMHO.   I will be making this again most definitely for myself and i think anybody i serve it to will be very impressed ;D. 

(http://www.curry-recipes.co.uk/imagehost/pics/0bebf24727d2d4248828d142aaa8f2b0.jpg) (http://www.curry-recipes.co.uk/imagehost/#0bebf24727d2d4248828d142aaa8f2b0.jpg)

PS.  Just had a flyer through the door for a local TA and guess what's in their chef's specials!!   ;D not that i'll be eating it when i can cook this one 8)
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 23, 2011, 07:26 PM
That looks the business, a nice oily sheen to it which I am sure really held the flavours!!!  I agree about the whole chillis. I am also a big fan of jalfrezis because of the lovely hit you get biting into a birds eye chilli!

Bring on the curry weekend!!!!

Regards

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 23, 2011, 07:34 PM
That looks the business, a nice oily sheen to it which I am sure really held the flavours!!!  I agree about the whole chillis. I am also a big fan of jalfrezis because of the lovely hit you get biting into a birds eye chilli!

Bring on the curry weekend!!!!

Regards

Barry

It certainly did.  This was definitely spot on for me in taste and texture.  976's bhuna is next on the list for this curry weekend ;D
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: PaulP on November 23, 2011, 07:44 PM
That looks the business!

Cheers,

Paul
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 23, 2011, 07:48 PM
PaulP, it was.  I've never eaten dupiaza before, let alone a mixed meat anything  :o (other than my first attempt which was a cock up on my part :-\).  I would highly recommend this to anybody to try.  If they're disappointed, then they either didn't do it right ;D or their tastebuds are totally disfunctional ;D ;D
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 23, 2011, 10:02 PM
Curryhell, 976's Bhuna is well worth it very very nice, well worth a go.

Going shopping tomorrow so will be making this dish either tomorrow or Friday.
Got a bit side tracked today so didnt make Mixed Meat Dopiaza but made a Jalfrezi (CA), Dhansak (CA), Nizami (Flavourjunkie), Balti (Abdul) not very impressed with this one, bland and well not very "Balti-y", Masala (Flavourjunkie), Desi Chicken Chettinad (Flavourjunkie) and Madmats Easy Pilau rice mixed with Dipuraja's mushroom fried rice.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 24, 2011, 08:05 AM
Hi unclefrank

What a mix of curries that is too cook, must have taken you ages?

I have never tried a chettinad or a nizami, are they worth a go??  What type of dish are they?

Regards

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 24, 2011, 03:30 PM
Changed our curry, darts and drink night to tonight, i have tried these dishes before but i always get other peoples opinion on my food.

Heres the Nizami http://www.cook4one.co.uk/c2/sb/c41nizami.html (http://www.cook4one.co.uk/c2/sb/c41nizami.html)
I make this for my other half and a few of her friends and they all like it saying its something different but delicious,with the mint giving it a refreshing taste, and just a hint of the rose water and a background taste of the almond and coconut blended with just the right amount of sharpness from the lemon juice.
You have to try these recipes Bamble.

Heres the Chettinad http://www.cook4one.co.uk/c2/sb/c41chettinad.html (http://www.cook4one.co.uk/c2/sb/c41chettinad.html)
Again i make this for my other half and her friends it has a cinnamon background with desiccated coconut being toasted first (in pan), again its something different than just having the same/cook dishes, quite a bit spicy with the extra hot chilli powder in the powder and dish itself and the tomatoes adding that extra bit of Mmmmmm if you know what i mean.
I know the dishes are for one but really i get enough for two people.

 I usually cook around 3-6 curries giving an array of different dishes, if i dont eat them i just place in a plastic container and leave in the fridge for when we get visitors about 3-4 days.
The above curries from start to finish was around 1 hour and a half, so really not that bad, taking into account making up a few mix spice powders on the way.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on November 24, 2011, 04:14 PM
I have been debating whether to try the stuff on his website for ages.  Think I will knock his base up when I run out and give a couple of his a try.  Whats ur favourite??

Barry
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on November 24, 2011, 05:07 PM
Curryhell, 976's Bhuna is well worth it very very nice, well worth a go.

Going shopping tomorrow so will be making this dish either tomorrow or Friday.
Got a bit side tracked today so didnt make Mixed Meat Dopiaza but made a Jalfrezi (CA), Dhansak (CA), Nizami (Flavourjunkie), Balti (Abdul) not very impressed with this one, bland and well not very "Balti-y", Masala (Flavourjunkie), Desi Chicken Chettinad (Flavourjunkie) and Madmats Easy Pilau rice mixed with Dipuraja's mushroom fried rice.

I was wondering if there was a party planned given the number of dishes that you cooked :o.  The darts and drinks night explained all though ;D.  Two of the dishes i've never even heard of.  Will have  a look a them two a bit later on.  I'll just settle for 976's bhuna and one of my regular dishes.  I want to try out the mods i've made to Abdul's base and see if there's any noticeable difference.  Let us know how the chef's special goes Uf
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: Unclefrank on November 25, 2011, 11:38 AM
Hi Bamble my favourite from flavourjunkies website is the Balti Tamarind Balti its excellent, a very surprisngly tasty dish but thats not saying i didnt like the rest, put it this way the only one i wasnt very keen on was the Chicken Masala because of the black cardamom pods in the spice mix you use, not to my taste at all but only one out of the 27 dishes i have made.
Whenever i make curries my next door neighbours always knock on the door asking if i am making a cuury anytime today knowing forwell that they can smell it, but i dont mind the more opinions the better i say.

Cooked quite a few dishes from Abdul's book and recipes he's posted on here but his Chicken/Lamb Balti just wasnt very good, might have been me but i will make  it again i might add 2 tbsp of the balti paste instead of 1 tbsp, it might have been the onions i was using they were off my other half's Uncle, didnt really have a lot of taste when fried.

Hopefully will be making the Mixed Meat Dopiaza Saturday now so i can marinade the meat tonight before we go out on the town.
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: curryhell on December 06, 2011, 07:00 PM
Hi All
I used to get a chef's special curry from a place called sultans in hartlepool.  I have been working on a good dopiaza recipe which I love.  The addition of the spiced onions for those who like them adds a little something special I think.

Bamble you're a star ::).  Last night's meal out was unknowingly to provide the last piece of the jigsaw for my favourite dish.  I remember reading several posts, some recent and some old, that said all the info you could ever want is already on the site.  Then your post came to mind - and there was the answer i'd been looking for.  Off to the kitchen now and i'm sure i'm gonna have a eureka moment a little later on :D :D.  Forgive the ramblings of a curryholic.  I will explain all a little later ;D
Title: Re: Chef's Special Mixed Meat Dopiaza
Post by: bamble1976 on December 06, 2011, 07:23 PM
I am intrigued now.  Either you have something up your sleeve or you have been on the pop ;D

Regards

Barry