Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: qprbob on May 27, 2009, 10:24 PM
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Having recently bought KD's New Curry Secret, I thought I'll give her Lamb Pasanda a go. This was my first attempt at anything by Kris Dhillon, as this is the first book of hers that I own.
First I made her Garam Masala, then her base. The base is very lightly spiced and I think this will work with the milder curries, such as Korma's and Pasanda's.
On to the Badami Lamb Pasanda itself. The inclusion of the Garam Masala completely The changes I will make on the next attempt are, omitting the Garam Masala and will add some sugar to sweeten it a little, how much not sure, as it will be trial and error, Will post the results when I have it to what I'm used to from the BIR's.
This is my favourite curry when i don't fancy something hotter.
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Should read,
on to the Badami Lamb Passanda itself. The inclusion of the Garam Masala really changes the taste to what I'm used to from a BIR, The changes.........
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qprbob,
have u got any branded garam and if so compared the 2. would be interested in your thoughts. i've found an immense difference. since getting the branded i make the ashoka korahi bhuna a lot which uses garam as the spice. before that i'd stopped full stop using garam in dish cooking.
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That's an interesting point. Haven't used branded yet only ever Pat Chapmans and now Kris Dhillons. Before I got into serious curry making I used Shwartz. When my parents visit me in June, I will get them to bring some over, possibly TRS, MDH and Raja . Have you tried any of these brands?
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Any of those brands would be fine. I'm using East End at the mo as it was recommended in the Ashoka recipe.
i feel it would be well worth trying one out. the 1st thing that struck me was the difference in colour. my home made (starting point KD and then worked on much) was always very dark c/w almost very light for the branded - the taste difference is stark - not in quality but in taste. i think it's down to the ingredients - East End list's coriander, cumin, black pepper, cardamom (i think green), cinnamon, dry ginger, bay leaves, cloves.
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been having a little read up on this.
would appreciate your thoughts. i've never tried this dish believing it to be a "korma". the question is - is it really that different.
i've looked in my 2 fav TA menu to find:
"marinated chicken or lamb cooked with almond powder, coconut and fresh cream"
"chicken tikka cooked with cashew nuts, pistachio nuts and almonds in a delectable fresh cream sauce".
both are sitting well for me - probably the 1st better due to the coconut. i also noted in KD1 the use of fresh coriander in place of mint. do u have a preference for which works best - i would normally go for coriander but the mint does sound interesting. is there an option to use both?
have u tried evap milk in place of cream.
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JerryM
That was my first attempt at a Passanda. As said previously, I often have this dish when I fancy something without heat. It is a mild creamy dish similar to a Korma, but does taste completely different. In the traditional Passanda the lamb is marinated in red wine. Only once in a BIR have I had it, where you could taste that it had been marinated in wine.
Back to Kris's Lamb Passanda, my next attempt I intend to use the SnS2008 Base but with reduced chili powder in the base. I also intend to use condensed milk instead of cream, as this will make it a little sweeter, and hopefully nearer to what I'm used to. One other thing i will do, is to first reduce the amount Garam Masala and then omit it completely. Once finished I will be able to compare the two side by side.
If all goes well and I achieve that BIR taste, I will post the final recipe with photos, if not it's back to further tries. Not good for the wasteline. :(
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qprbob,
many thanks for reply.
how did u feel the mint compared to using coriander. i've only ever used coriander in curry but realise that's not a good reason for not perhaps trying mint in this dish (or even 50:50).
i too feel i need a something without heat for now and again. my next challenge is keema naan but after that i'll give it a go too.
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JerryM
That was my first attempt at a Passanda. As said previously, I often have this dish when I fancy something without heat. It is a mild creamy dish similar to a Korma, but does taste completely different. In the traditional Passanda the lamb is marinated in red wine. Only once in a BIR have I had it, where you could taste that it had been marinated in wine.
Back to Kris's Lamb Passanda, my next attempt I intend to use the SnS2008 Base but with reduced chili powder in the base. I also intend to use condensed milk instead of cream, as this will make it a little sweeter, and hopefully nearer to what I'm used to. One other thing i will do, is to first reduce the amount Garam Masala and then omit it completely. Once finished I will be able to compare the two side by side.
If all goes well and I achieve that BIR taste, I will post the final recipe with photos, if not it's back to further tries. Not good for the wasteline. :(
Hi JerryM, I like condensed milk as a product, I use it for making ice-cream. It sounds awful for a curry. How did it turn out? Kris
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JerryM
That was my first attempt at a Passanda. As said previously, I often have this dish when I fancy something without heat. It is a mild creamy dish similar to a Korma, but does taste completely different. In the traditional Passanda the lamb is marinated in red wine. Only once in a BIR have I had it, where you could taste that it had been marinated in wine.
Back to Kris's Lamb Passanda, my next attempt I intend to use the SnS2008 Base but with reduced chili powder in the base. I also intend to use condensed milk instead of cream, as this will make it a little sweeter, and hopefully nearer to what I'm used to. One other thing i will do, is to first reduce the amount Garam Masala and then omit it completely.
Once finished I will be able to compare the two side by side.
If all goes well and I achieve that BIR taste, I will post the final recipe with photos, if not it's back to further tries. Not good for the wasteline. :(
Hi qprbob, I have never heard of wine being used in Indian cooking and I feel it gives completely the wrong taste for curries. Have I missed something? Kris
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Kris,
i've not tried a passanda. i'm still reading through my 2nd best book (KD1 being number one). there is quite a lot of recipes in the new book that are very tempting. i intend to make time over the summer to give it a real go.
on the "condensed" milk i effectively use it instead of cream. i use carnation and it's labelled "evaporated" milk. i use it in CTM and it works a treat. for me i think it produces a smoothness without the heaviness of cream. i use it in like for like proportions.
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We often used condensed milk in the milder Curry's such as the passander,korma,tikka masala,and it works but do not over cook as it will start to turn (curdle)
Andy
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If you're going to use sugar to sweeten things up a little, try getting hold of some Deshi Gor, which is crushed sugar cane. It's better than normal sugar which has been bleached and gives a nicer flavour.
Quite a lot of large Asian stores normally stock this.
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on the "condensed" milk i effectively use it instead of cream. i use carnation and it's labelled "evaporated" milk.
Which do you use???!!! My understanding is that condensed milk and evaporated milk are completely different products, albeit both being based on milk, of course.
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sorry for not being clear.
i've only used carnation or evaporated milk in curry making (mainly in CTM).
my introduction to it came via making instant coffee.
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Kris,
i've not tried a passanda. i'm still reading through my 2nd best book (KD1 being number one). there is quite a lot of recipes in the new book that are very tempting. i intend to make time over the summer to give it a real go.
on the "condensed" milk i effectively use it instead of cream. i use carnation and it's labelled "evaporated" milk. i use it in CTM and it works a treat. for me i think it produces a smoothness without the heaviness of cream. i use it in like for like proportions.
Ah, that makes sense to me now, that's a great idea. I use evaporated milk too, it gives the sauce a lovely smoothness without too much creaminess. I use the light though, I find the full fat version too dark and 'caramelly'. If you decide to try the Bombay Beef (it is delicious) in The New Curry Secret, evaporated milk works really well instead of the coconut milk in the recipe. Kris
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I use the light though, I find the full fat version too dark and 'caramelly'. If you decide to try the Bombay Beef (it is delicious) in The New Curry Secret, evaporated milk works really well instead of the coconut milk in the recipe.
thanks for the prompt on the light version - i've not tried it and feel i need to give it a go on my next purchase. ps not got to pg 115 yet but sounds v.good (i've turned the pg corner down).
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JerryM
Having only made the Pasanda once, I have not compared the difference between Corriander Leaf and Mint. When making the next one I will try it Kris's way again and a version with my changes to see if they work, and compare favourably with KD's, or that I'm way off the mark with my changes.
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Hi Kris
Your comment on the wine in a Pasanda is an interesting one. The only time I have seen it mentioned in any Indian recipe book, both were written by Pat Chapman. One was one of his titles, The Curry Bible and the other was a Sainsbury Indian cookbook. As said previously, I have tasted a Pasanda with the distinct taste of wine only once.
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on the wine front i came across this whilst trawlling on other things.
http://www.curry-recipes.co.uk/curry/index.php?topic=279.msg10373#msg10373 (http://www.curry-recipes.co.uk/curry/index.php?topic=279.msg10373#msg10373)
i do rate the poster who suggests wine is occasionally used.
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My thoughts on this would be that the use of wine is a new wave type of thing. If it is used it should only be with beef (ok, and possibly lamb) and should be red wine, in which the beef is marinated before being cooked. No extra wine should be used in the sauce (in my opinion).
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So where does the "vin" in "vindaloo" come from then? Isn't it because traditionally (the Portuguese in this case) used to use it to marinate the meat to preserve it?
Or was it vinegar? More or less the same thing with the stuff I tend to drink :P
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CA I was specifically talking about the use of wine in pasanda here. It's definitely not a traditional ingredient of this very traditional dish. I wasn't saying that wine isn't used at all in traditional Indian cooking.
The vin in vindaloo (as I'm sure you know!) refers to the red wine from the barrels which were used to transport, and keep fresh, the pork. Of course the journey from Portugal to Goa is a long one and so, inevitably, along the way, the wine became more vinegary. This is why authentic vindaloo uses (or should use) red wine vinegar, for authenticity.
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Hi Kris
Your comment on the wine in a Pasanda is an interesting one. The only time I have seen it mentioned in any Indian recipe book, both were written by Pat Chapman. One was one of his titles, The Curry Bible and the other was a Sainsbury Indian cookbook. As said previously, I have tasted a Pasanda with the distinct taste of wine only once.
Well, fusion food is all the rage so why not? I think wine detracts from the basic Indian flavours though. Kris
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Have to say the Lamb Pasanda with the hint of wine was extreamly tasty and would love to have it again, but the chef has now changed and it was about four years ago.
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There was a BIR local to me that did lamb passanda which they described as 'marinated in red wine and finished in cream sauce'. Never did try it and they went out of business, must be 20 years ago now, how time flies.
:o :o
CoR
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There was a BIR local to me that did lamb passanda which they described as 'marinated in red wine and finished in cream sauce'.
I used to enjoy lamb pasanda in various BIRs and I'm sure quite a few of them mentioned red wine somewhere in the menu description. I use the past tense, only because I haven't ordered it for a few years. I hope it's as good now as it was a few years' back.