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Author Topic: Lamb <whatever>  (Read 404 times)

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Offline Peripatetic Phil

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Lamb <whatever>
« on: December 07, 2018, 11:04 PM »
Planning to make a lamb biryani, I yesterday made a lamb curry to use as the base.  I followed no recipe (whence the name) and did as follows —
  • Several good glugs of chilli-infused oil and garlic-infused oil into a copper-bottomed 24cm stainless-steel frying pan;
  • One good heaped teaspoon Nishaan garlic/ginger paste;
  • Two rounded teaspoons Mehran chicken/mutton masala.;
  • One rounded teaspoon Kashmiri mirch;
  • One rounded teasooon degghi mirch;
  • One rounded teaspoon kala namak.
I suspect that, having read somewhere that chilli requires less cooking than some other spices, I added the two mirch somewhat later than the Mehran masala, but can't swear to this.

The whole lot was bhunaoed until the smell of cooking chilli became obvious, then a little KD1 base (maybe 50ml) and some pre-cooked lamb added.  As the base started to dry up and release oil, a further 50ml or so of base was added, and the process repeated until about 250ml (of a total of 350ml) had gone in, then the remaining 100ml was added and the whole cooked "until the oil comes out". 

Today I was planning to make a biryani, but was then invited to join my wife's family for dinner.  As they were eating vegetarian it was agreed that I should bring my own curry, so the biryani was never made.  However, the curry was out of this world.  In the end I finished up all of the sauce and left two pieces of lamb for tomorrow — never before in my whole life have I ever eaten a home-made curry sauce in preference to the meat, but on this occasion it was totally justified. 

I can honestly say that this recipe is simplicity itself to make and the results leave nothing whatsoever to be desired,  100% pure BIR at its finest.

** Phil.
« Last Edit: December 08, 2018, 01:15 PM by Peripatetic Phil »
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Offline Secret Santa

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Re: Lamb <whatever>
« Reply #1 on: December 08, 2018, 08:17 PM »
So was it the synergy of all the ingredients that resulted in this serendipitous outcome or do you attribute it to a particular ingredient? The kala namak seems to stand out as not typically BIR.
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Online livo

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Re: Lamb <whatever>
« Reply #2 on: December 08, 2018, 08:18 PM »
This sounds interesting.  I see you found some kala namak (black salt) and it would seem to provide the taste you wanted?  How was the lamb pre cooked?

The 2 mirch powders you've used are yet another source of frustration and amusement, (for me anyway) depending upon which information / misinformation you read.
 Kashmiri Chilli is a variety of chilli (grown in a geographical region i think) yet some claims are made that Kashmiri mirch powder is a blend. Mild and colourful.
 Deggi, Degghi, Deghi mirch or (other spellings) is apparently a blend containing the Kashmiri variety and others including Paprika, but it is either extremely hot or very mild and used mainly for colour. ??? 

Anyway, it would appear that whatever it was you used was to your liking. I guess that's what counts. ;D
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Offline Peripatetic Phil

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Re: Lamb <whatever>
« Reply #3 on: December 08, 2018, 08:59 PM »
So was it the synergy of all the ingredients that resulted in this serendipitous outcome or do you attribute it to a particular ingredient? The kala namak seems to stand out as not typically BIR.

It [kala namak] is something to which I have become somewhat addicted, having discovered only very recently just how different it is to Himalayan pink salt,  As to synergy/serendepity, a little of both I feel, since I tried exactly the same with a chicken leg (chopped through the bone) and although it was perfectly edible it lacked a certain je ne sais quoi.  It (the chicken curry, that is) certainly picked up when I added some onion salad (which I had also eaten yesterday, albeit with a little tomato which I didn't have today) but while the lamb was 100% pure BIR heaven, the chicken was sadly only 85%.

This sounds interesting.  I see you found some kala namak (black salt) and it would seem to provide the taste you wanted?  How was the lamb pre cooked?

Not entirely sure.  I took it from the freezer, and all that my label said was "Currying lamb, pre-cooked".  Almost certainly bhunaoed in a Mehran masala, but which one I can no longer be sure (probably "fry/karahi  mutton masala"), then basically made into a curry using normal techniques and cooked until soft.  That may well explain the difference with today's chicken, which I defrosted in the microwave oven at 10% for 95 minutes immersed in 350ml KD1 base which I then used to make the curry.

Quote
The 2 mirch powders you've used are yet another source of frustration and amusement, [...]

I use only the MDH brand of these, and with MDH I can be confident that the Kashmiri is primarily for colour whilst the Degghi is for heat ...

** Phil.
« Last Edit: December 08, 2018, 10:07 PM by Peripatetic Phil »
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Offline Secret Santa

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Re: Lamb <whatever>
« Reply #4 on: December 08, 2018, 09:31 PM »
It [kala namak] is something to which I have become somewhat addicted, having discovered only very recently...

The only time I think I've used black salt is way back in the mists of time when, like many others, I was making spice blends from scratch believing that somehow this was how BIRs must do it and was, at least in part therefore, the BIR secret. We're talking around forty years ago though! On that occasion it was used for making chaat masala and possibly tandoori chicken. I may have had occasion to experiment with it since then but memory doesn't serve. The fact that I didn't pursue its further use presumably meant that it didn't, for me, ring any BIR bells.
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Offline Peripatetic Phil

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Re: Lamb <whatever>
« Reply #5 on: December 08, 2018, 10:07 PM »
I was making spice blends from scratch believing that somehow this was how BIRs must do it

I have to say, that is exactly how Mrs Bari (of the Golden Temple, Bodmin) does it — she grinds and blends all her own spices, with the probable exception of turmeric (which no-one in their right mind would set out to grind in a domestic setting !).  I suspect that Mr Bari (Curry and Rice, Camelford) does exactly the same ...

** Phil.
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Offline chewytikka

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Re: Lamb <whatever>
« Reply #6 on: December 08, 2018, 11:30 PM »
It [kala namak] is something to which I have become somewhat addicted, having discovered only very recently...

Amazing, it only took you 7 years for Kala Namak,
has your flatulence levels increased since you have become addicted?
http://www.curry-recipes.co.uk/curry/index.php?topic=6109.msg60808#msg60808

Goes well with Tripe
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline Peripatetic Phil

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Re: Lamb <whatever>
« Reply #7 on: December 09, 2018, 08:06 AM »
It [kala namak] is something to which I have become somewhat addicted, having discovered only very recently...

Amazing, it only took you 7 years for Kala Namak,

70 years, not 7.  Indian food did exist before you joined this forum, CT, although I appreciate that this will come as something of a blow to your ego ...
« Last Edit: December 09, 2018, 10:45 AM by Peripatetic Phil »
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Offline Peripatetic Phil

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Re: Lamb <whatever>
« Reply #8 on: December 10, 2018, 11:04 AM »
Made a third version of this last night, again using a chicken leg chopped through the bone, but on this occasion allowed to defrost naturally (before chopping, needless to say !) and then cooked from raw by adding to the pan as soon as the spices and g/g paste were giving off their "we need base" smell.  I used Laziza fry/karahi masala (two teaspoonsful) as the basic spice mix, plus degghi mirch, Kashmiri mirch and kala namak as before,  Not quite as good as the lamb, but close — maybe 95%.  Certainly the sauce was excellent, especially after the addition of red onion salad.

** Phil.
« Last Edit: December 10, 2018, 07:33 PM by Peripatetic Phil »
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Offline TikkaTai

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Re: Lamb <whatever>
« Reply #9 on: December 15, 2018, 02:42 AM »
Made a third version of this last night, again using a chicken leg chopped through the bone, but on this occasion allowed to defrost naturally (before chopping, needless to say !) and then cooked from raw by adding to the pan as soon as the spices and g/g paste were giving off their "we need base" smell. 

I'd like to try this tonight Phil  How long did you cook the chicken leg for approx

Tai
I am going to try Chicken Tarka Masala tonight. It’s meant to be like Tikka but this is a little ‘otter


 


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