Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: tempest63 on August 27, 2016, 08:17 AM
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This from the 1973 edition of Madhur Jaffrey's An invitation to Indian cooking and it is still one of my favourite dishes from the MJ repertoire. For health reasons I cook it with 5 or 6 tablespoons of ghee in place of the oil. I think this gives it a better flavour. Instead of fannying around with ground mace, cinnamon, cloves and nutmeg, you could replace with a teaspoon of good Garam masala. I grind most of my spices fresh which I believe gives a better end result. I only ever add about two-thirds of the water as I like a thicker sauce. If it is too dry I will stir in the remainder as I need it. I also reduce the salt, using about a teaspoon for this recipe and will taste and add later if necessary.
Chana dal Cooked with Lamb
1.25k boned lamb shoulder
1 medium onion chopped
4 medium onion halved and sliced into half-rings
5 cloves garlic, peeled and chopped
1inch cube of ginger, peeled and chopped
10 tablespoons vegetable oil
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 tablespoon tomato pur
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Hey tempest
Do you think this could be made bir ??
with 2 tbsp of curry powder / mixed powder
1 tbsp garam masala (heaped)
Lamb re cooked
fry off the garlic and ginger in oil add the tom puree
add powdered curry powder / garam masala
1 ladle of base
1 tsp chilli powder - or minced green chillies
lemon juice or 1 heaped amchoo powder - or 1 tbsp tamarind
add water
add channa daal
add pre cooked lamb
cook until done
stir in chopped coriander
or something like this
best, Rich
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I must admit that I gave up trying to replicate BIR many years ago; I'm recalling Kris Dillon and Pat Chapman in sepia toned memories. I think if it could be converted it would be one of the clever guys here. I believe it could be translated given how easy you make it sound.