Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: tempest63 on February 24, 2018, 09:31 AM
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Whilst scouring the net for goat recipes I found this particular one on a number of sites, variously described as traditional or Grandmothers Dhansak. I took to this recipe as it didn
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As I have a project for this weekend that uses up all my goat meat, a trip to the butcher at Chelmsford market would be in order before next weekend and another project is born
I got carried away again.
1 kilo goat, off the bone but the bones thrown in.
1.5 kilos mutton, again off the bone but with the bones chucked in.
2 kilos shin of beef on the bone (3 big thick slices with lots of visible bone-marrow)
4 large lamb shanks.
A big slab of beef dripping
T63
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Some tasty cooking ahead for you. What do you intend doing with the shin beef? My Greek mate once did an Osso Bucco style stew with Greek influence. It was prepared in a camp oven / Dutch oven on an open fire. It was amazing. I often do shin beef in the slow cooker. Really good food.
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Some tasty cooking ahead for you. What do you intend doing with the shin beef? My Greek mate once did an Osso Bucco style stew with Greek influence. It was prepared in a camp oven / Dutch oven on an open fire. It was amazing. I often do shin beef in the slow cooker. Really good food.
Definitely going in the slow cooker, not sure yet if it will be a British style stew or a curry. I currently favour the first option, most likely cooking it in some ale which leads me to think it would possibly make a great Flemish carbonnade?
T63
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A good ale is critical for stew with beef. Shin beef on bone stewed in beer. Mmmmmmmmm. I remember hearing about beer in beef stew on the radio when I was driving a truck that only had am band. I thought to myself, I'll have to try that. Amazing and the beauty of a good stew is to keep it simple.
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A good ale is critical for stew with beef. Shin beef on bone stewed in beer. Mmmmmmmmm. I remember hearing about beer in beef stew on the radio when I was driving a truck that only had am band. I thought to myself, I'll have to try that. Amazing and the beauty of a good stew is to keep it simple.
I do not dispute for one second that a good steak-and-ale pie is an excellent dish. But is it better (or even as good as) a steak-and-kidney pie made with no ale whatsoever ? I would suggest not. A steak-and-kidney pie is pure perfection, and as simple as anyone could wish -- gently saut
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Definitely a case of each to their own here Pp. I can't stand the taste of kidney.
T63 did cook the dhansak?
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Definitely a case of each to their own here Pp. I can't stand the taste of kidney.
T63 did cook the dhansak?
The lentils are soaking as we speak. Couldn
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Best Dhansak I have ever knocked up. I added a couple of onions to the original recipe and browned them off after searing the meat., I also used 1.5 kilos of meat off the bone.
Knocked the pants off some of the others I have cooked, but believe me, you need a big pan for this.
T63
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I watched a documentary one time years ago and I can't recall the details. Somebody here may remember it. It was about a big open event cooking competition in India and these backyard cooks from around the country could enter and prepare their own best signature dish. They cooked them in big pots, on open fires, over primitive gas burners etc.
I'm pretty sure the old guy who ended up winning cooked either a Mutton or a Goat Dhansak. It must have been pretty good. How much would you like to get the gig judging it?
I'm yet to try cooking a Dhansak but it is on the list.
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Best Dhansak I have ever knocked up...Knocked the pants off some of the others I have cooked,
This sound promising but could you please let us know which other dhansak recipes you've tried (especially recipes on this forum) and how this recipe is better than those?
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I gave up cooking BIR at home some years ago George as I was never satisfied with results. Started out with Pat Chapman, Kris Dillon etc and was even a fully paid up member of the curry club back in the day.
I turned my hand to the more traditional curries some time ago so I have tried those from various chefs including Camellia Panjabi, Cyrus Todiwalla etc. I have also sought out Parsi cookbooks as opposed to Indian to try an authentic Dhansak. Some have been good and some not so good, but the recipe that started this thread turned out very well on the day.
T63