Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: london on July 25, 2014, 10:24 PM
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One of my favorite curries is the dry meat as served in Tayyab's, Lahore's and Nedoo's, does anyone have a recipe that come close to these.
Thanks in advance.
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This any good?
http://www.food.com/recipe/tayyabs-dry-meat-curry-recipe-466874 (http://www.food.com/recipe/tayyabs-dry-meat-curry-recipe-466874)
500 g leg of lamb, boneless, cut into 2 1/2 cm cubes
marinade
1 teaspoon chickpea flour
20 g garlic paste
20 g ginger paste
6 green chilies, finely chopped
2 tablespoons lime juice
1 teaspoon sugar
6 tablespoons yogurt
1 tablespoon mustard oil
2 tablespoons coriander leaves, finely chopped
salt
masala paste
2 1/2 cm cinnamon sticks
4 black cardamom pods, crushed
4 green cardamom pods, lightly crushed
8 cloves
1 tablespoon coriander seed
1 teaspoon black peppercorns
1 tablespoon cumin
1/2 teaspoon fenugreek seeds
1 tablespoon dried fenugreek leaves
1 teaspoon red chili powder
1/2 teaspoon ground mace
curry
6 tablespoons ghee
250 g onions, finely chopped
1 teaspoon sugar
500 ml lamb stock
salt
1 teaspoon garam masala powder
250 g fried onions
Directions:
1 Put the lamb into a shallow dish.
2 Mix all marinade ingredients and add the marinade to the lamb. Turn to coat and set aside to marinate in a refrigerator for 24 hours.
3 In a frying pan dry-roast over a medium heat all the spices for the masala paste except the red chili and mace powder: cinnamon stick and black cardamom for 3 minutes; green cardamom, cloves, coriander seeds and black peppercorns for 2 minutes; cumin for 1 minute; fenugreek seeds and dry fenugreek leaves for half a minute. Let the spices cool. When cool pound them into a fine powder and mix them with red chili powder, mace powder and some water to make a paste.
4 Heat the ghee in a large deep frying pan and add the chopped onions, sugar, and salt. Cook the onions over medium heat, stirring frequently, until softened and deep, rich brown. Add the masala paste and fry stirring continuously for a few minutes over medium-high heat until the oil separates from the masala. Add the lamb, together with the marinade, and stir-fry over high heat for 3-5 minutes until well browned. Now add the lamb stock and cook over medium-low heat until the meat is tender and almost all the gravy has dried up.
5 Add salt to taste.
6 Serve hot, sprinkled with garam masala and fried onion.
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Thanks SS.
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No probs london. It's not a dish I'd heard of before but it sounds very tasty - even if it seems to be made in the authentic style rather than typical BIR base gravy style. Interestingly I think Tayyabs say this is their second hottest curry and another website said you only get the authentic taste using fresh chillies not chilli powder using Scotch bonnets no less! :o
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SS,
If you find yourself in East London you should try it, it's no like anything you'll find in a BIR. I'm sure the meat is cooked for a lot longer that the recipe you suggested, it is hot somewhere between madras and vindaloo and has such a depth of flavour that you only get from cooking low and slow. I know Jay Rainer , raves about it, it must be available in other parts of the country where there's a Bengali/Bangladeshi community. I'm sure other members have had it and will concur with me as how good it is.
Regards,
London.
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I will be in London in about a month. I'll definitely try this curry!
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I've been in tayyabs a few times but never tried the dry meat curry.
Lamb chops are good , food is pretty decent . always very busy when I've been in, with no space
to eat properly . they plonk your whole order down in one go
along with the people's order who might be sitting next to you, when they're busy.
Not the most pleasant place to eat when its packed out.
I will try the dry meat also next time I'm there though
Regards
ELW
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Just had a look at Tayyab's webpage and it all looks very nice on the menus ! I see there is no price on the food.
Could you confirm if it's reasonable to eat here London or is it above average in price?
Regards.
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LC,
2 starters,2 mains with bread is about 30 quid.
London.
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you only get the authentic taste using fresh chillies not chilli powder using Scotch bonnets no less! :o
When are they adding the fresh chillis (and how many scotch bonnets)? Is this at the masala stage?
Looks like an interesting recipe. I think I'll give it a go this weekend.
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Fried,
If Tayyab's is really busy Nedoo's in New Road or Lahore in Humberstone Street are just as good. Try the dry meat is you like spicy curries. Let us know where to went and what you had and if you liked it.
London.
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Unfortunately I live in Paris and cant get a good curry for love nor money.
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Sorry Fried,
I thought you were going to try Tayyab's, But you're trying the recipe. Last time I was in Paris I had a decent curry in a place near the Champs Elysee, I think it was call Shimla, but that was a long time ago.
London.
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No. Santoor.
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Is it any wonder the English GCSE results are falling?
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From eating French curries...?
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Thanks London that sounds good to me, I hope to go that way this winter :D
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Is it any wonder the English GCSE results are falling?
Dyslexia does have its drawbacks.
I once nearly chocked on my own vimto.
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I made it on Friday night, a bit too late and we eneded up eating a while it was still a bit chewy. Much better the next day when I'd cooked it for another hour.
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. I'd use the scotch bonnets next time just for the flavour.
Another delicious traditional style recipe, no tumeric, maybe a hint for those looking for 'brown' curries.
Here's a couple of photos.
Ready to eat
(http://i1050.photobucket.com/albums/s404/fried71/Drycurry3_zpsce5b1499.jpg) (http://s1050.photobucket.com/user/fried71/media/Drycurry3_zpsce5b1499.jpg.html)
After I'd attacked it.
(http://i1050.photobucket.com/albums/s404/fried71/Drycurry4_zpsb4600790.jpg) (http://s1050.photobucket.com/user/fried71/media/Drycurry4_zpsb4600790.jpg.html)
Not great photos and I was't sure what the final consistancy I was aiming for.
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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.
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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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I did use water! This plus goat bones plus 3h cooking equals stock, non.
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I did use water! This plus goat bones plus 3h cooking equals stock, non.
Non -- pas de sel !
** Phil.
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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.
Regards
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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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Here you are, dear -- let me put your toys back in your pram again ...
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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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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 ::)