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Author Topic: Dry meat recipe request  (Read 11164 times)

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Offline Secret Santa

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Re: Dry meat recipe request
« Reply #20 on: August 25, 2014, 12:13 PM »
Almost to spec, I used on-the-bone goat, so a lot longer cooking. I didn't have any corriander leaf, and didn't bother with stock. I made double but didn't double up the spices as it looked pretty heavily spiced already. I didn't find it especially hot, I used 15 green chillis, plus 2 tsp chilli powder.

Well, I guess your idea of "almost to spec." is not quite the same as mine :)
** Phil.

Indeed. I would think the stock in particular is a crucial part of this recipe.
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Offline fried

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Re: Dry meat recipe request
« Reply #21 on: August 25, 2014, 12:20 PM »
I did use water! This plus goat bones plus 3h cooking equals stock, non.



Online Peripatetic Phil

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Re: Dry meat recipe request
« Reply #22 on: August 25, 2014, 12:25 PM »
I did use water! This plus goat bones plus 3h cooking equals stock, non.

Non -- pas de sel !
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Offline commis

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Re: Dry meat recipe request
« Reply #23 on: August 25, 2014, 03:44 PM »
Hi
Yes after you've cooked it to spec, you wash your used bones roast them in the oven then use them to make a simple stock for next time and repeat. Most Asian butchers will have bones they will run through on the band saw to start you off.
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Offline fried

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Re: Dry meat recipe request
« Reply #24 on: August 25, 2014, 04:51 PM »
Sorry, I just put up some pictures of something I made quickly on a Friday night just back from holidays, using what I had left in the cupboard. I won't bother in future.

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Re: Dry meat recipe request
« Reply #25 on: August 25, 2014, 05:26 PM »
Here you are, dear -- let me put your toys back in your pram again ...
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Offline Secret Santa

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Re: Dry meat recipe request
« Reply #26 on: August 25, 2014, 05:31 PM »
I did use water! This plus goat bones plus 3h cooking equals stock, non.

True enough but I think to do it justice it'd have to be made with far more bones. I think that's the essence of this dish - apart from being bhuna like - that it will have a good stock. I wasn't really trying to criticise, more point out the necessity of the stock.
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Offline curryhell

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Re: Dry meat recipe request
« Reply #27 on: August 25, 2014, 09:34 PM »
I for one would have been more than happy to tuck into a portion of that fried.  It looks very tasty whatever the recipe  :P /  Maybe


Almost to spec............

is what prompted some comments  ::)
So singe baby singe, the curry's getting better ..........


 



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