Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Mikka1 on December 23, 2009, 12:49 PM
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This image may be a tad large apologies. CA if you want to delete it I can resize and repost?
I'll post the complete recipe later on today. It's extensive so I'm just making sure I have everything covered. If I get time I'll post a word doc with the complete recipe to make it easier for printing if needs be.
Delicious by the way. ;)
Recipe:
http://www.curry-recipes.co.uk/curry/index.php?topic=4088.msg37094;topicseen#msg37094 (http://www.curry-recipes.co.uk/curry/index.php?topic=4088.msg37094;topicseen#msg37094)
(http://www.curry-recipes.co.uk/imagehost/pics/2ab84b127ce5f2aeccb5770ebd5a00d6.jpg) (http://www.curry-recipes.co.uk/imagehost/#2ab84b127ce5f2aeccb5770ebd5a00d6.jpg)
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Resized to 700 pixels wide.
Looks very nice Mikka! 8)
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Many thanks Cory on two counts.
Took ages writing this up ::)
Resized to 700 pixels wide.
Looks very nice Mikka! 8)
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Many thanks Cory on two counts.
Took ages writing this up ::)
And what's the second account Mikka? :P
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Resizing and telling me where to post it.
Actually that sounds quite rude doesn't it Lol! ;D
And what's the second account Mikka? :P
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Resizing and telling me where to post it.
Actually that sounds quite rude doesn't it Lol! ;D
Haha, and there's me thinking I was telling you where to stick it! ;)
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That would be a sharp knife into the meat mate. ;D
Haha, and there's me thinking I was telling you where to stick it! ;)
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That would be a sharp knife into the meat mate. ;D
Into the MEAT! Sheesh! The thought's enough to bring tears to your eyes! :o
Now stop unless you get Domi started! :P
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Ok, ok this is a family cooking show. ;D
Into the MEAT! :o
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Hey Mikka, why don't you provide a link to your recipe here (and vice versa)?
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Done. Sorry I forgot about that. ::)
Thanks CA.
Hey Mikka, why don't you provide a link to your recipe here (and vice versa)?
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I was a bit sceptical when I seen that you were using beef but that looks delicious. I'd be all over that!
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Hi Bobby thanks for looking at it. I don't want to flood the forum on this because there are some great recipes here. This was an accident that went right, that's all there is to it. I left the beef in the fridge marinating for longer than I usually do and hey presto.
I want to try Goat soon. The meat was the usual stew meat which isn't ideal for me really. I'd choose a good steak with little marbling on it to be honest but it's what I had. I also saved a failure Lamb dish by adding that meat to it which is why its loaded with good eats. ;D
It's the doggies danglers for sure to my thinking anyway and the best red meat I've cooked.
Thanks again.
I was a bit sceptical when I seen that you were using beef but that looks delicious. I'd be all over that!
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I want to try Goat soon.
Me too! My friend at work is from Pakistan and the women in his family are amazing cooks. He's always saying how he wishes he could let me try how delicious it is.
Anyway, he doesn't like lamb, but he said he does like mutton. Eventually it turns out that in Pakistan, they call Goat's meat mutton. He says it's lighter than lamb and really soft with a milder smell and flavour. It's the meat of choice back home for him. I'm trying to source some. Do you know how to cook it? :-\
Cheers
BB
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It's tougher than Lamb so I hear? But then cooking beef is beyond that. I know for a fact my Rogan Josh has Goat in it. It's lighter in colour, almost pink and definitely changes the dish as all meats do.
Here's the thing. Where I am no one can decide on what Mutton is? Yeah you can read Libraries on this but many, even local Indian people get confused when you ask them because its just meat to them or I am asking the wrong questions? Apparently Mutton is an older Lamb, Approx 3 years. (Which I prefer poor sod). Lamb is a yearling, then comes Mr. Goat who is present in a lot of dishes but called Lamb in some places. I don't figure it, or didn't until recently.
Yah know? If some nice restaurant would have told me what was going on I would not have had to spend 10 years figuring out what is happening and why? Fact is the journey was good and I know my spices but THEY are the masters of it.
Anyway I'm at last enjoying my food but it shouldn't be this hard for anyone truly. ::)
Thanks Bobby. ;D
Anyway, he doesn't like lamb, but he said he does like mutton. Eventually it turns out that in Pakistan, they call Goat's meat mutton. He says it's lighter than lamb and really soft with a milder smell and flavour. It's the meat of choice back home for him. I'm trying to source some. Do you know how to cook it? :-\
Cheers
BB