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Author Topic: Latif's Indian Restaurant Madras (No Base Gravy)  (Read 602 times)

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Offline Stephen Lindsay

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Latif's Indian Restaurant Madras (No Base Gravy)
« on: January 12, 2019, 12:58 AM »
Latif’s Indian Restaurant Madras (No Base Gravy)

This is transcribed from the YouTube page which was the subject of the forum post by pap rika http://www.curry-recipes.co.uk/curry/index.php?topic=15068.msg132323;topicseen#msg132323.

It is noticeable that this is more of homestyle curry as he is not using any base gravy.  Consequently, the video shows the chef adding water in increments to create the sauce with the grated onions, garlic and ginger.  The recipe only approximates when this occurs.  The best guide is to use your own judgement and not let the pan become too dry otherwise the onions will burn.

The video is available here

Ingredients:

3 tsbp vegetable ghee
2 green cardamoms, cracked open
small piece cinnamon / cassia bark
2 bay leaves
10 pieces cubed lamb, fresh
1½ medium onions, grated
1 heaped tsp grated ginger
1 heaped tsp grated garlic
1½ tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
¾ tsp garam masala
2 tsp chilli powder (extra hot)
3 to 4 tsp tomato puree dilute
2 tomatoes, grated with seeds
1½ tsp salt

Method:


put the ghee in the pan on a medium/hot heat
add the whole spices, cook for a minute
add the grated onions and start frying, and cookout, add a little water if it gets too dry
lower the heat and keep cooking till the onions are golden in colour
add a little water if it gets too dry
add the ground spices
garlic and ginger, cook for a minute (see note 5)
add the ground spices, cook for a minute
add the tomato puree dilute, and a little more water to create a ‘sauce’
cook for a few minutes and keep caramelising the onions
add the grated tomatoes
add more water
add the salt, continue to cook and reduce down
add the cubed lamb, cook for 5 minutes and check if more water is needed
add a squirt of lemon juice
continue to cook the lamb for another 10 minutes (see note 1)

Notes:

1. In the video, he states that the lamb cooks quickly, in about 10 to 15 minutes, but this seems to be quite a short period of time.
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Offline livo

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Re: Latif's Indian Restaurant Madras (No Base Gravy)
« Reply #1 on: January 12, 2019, 11:44 AM »
The lamb will cook but it may not have the fall apart texture of pre-cooked or pressure cooked meat.
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Offline Secret Santa

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Re: Latif's Indian Restaurant Madras (No Base Gravy)
« Reply #2 on: January 12, 2019, 03:04 PM »
For some unknown reason he makes the BIR style tandoori chicken madras at the end of the base sauce video.
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