• December 13, 2018, 04:49 AM
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Author Topic: Bombay Beef and Mushroom  (Read 441 times)

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Online livo

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Bombay Beef and Mushroom
« on: March 12, 2018, 08:07 AM »
I finally had time to cook a curry with the chicken base gravy I made a couple of days ago. I had to freeze most of it as well as the pre-cooked lamb I made for the weekend.  It just didn't happen.

This afternoon I've pre-cooked some gravy beef (shin beef) and because my dearest likes mushrooms, I've created an Beef and Mushroom Bombay inspired dish. I'm not really sure what I'd call it but it has the beef and mushroom, green and yellow capsicum, some red and green chili and a diced carrot, diced tomato and it has some coconut milk, found in Beef Bombay recipes I've seen.  So the proof will be about half hour away. It smells pretty good though.  I'm about to give a few minutes with some coriander added.

The base gravy is good enough to eat on it's own.  Yum yum.

Plus it did make a really good Beef and Mushroom Bombay.  Delicious.

« Last Edit: March 12, 2018, 09:28 AM by livo »
Whiskey is the answer, but what was the question?

Online livo

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Re: Bombay Beef and Mushroom
« Reply #1 on: March 12, 2018, 07:17 PM »
I forgot to mention it has lemon juice and a lump of Jaggery as well, so a bit of the sweet and sour. The traditional recipe I loosely used as a guide called for vinegar and brown suger instead.  It also called for sultanas or raisins or currants.  I did not include any.
Whiskey is the answer, but what was the question?


 


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