Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: chinois on February 19, 2010, 04:25 PM
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Having made a double portion of the CTM sauce i posted here,
http://www.curry-recipes.co.uk/curry/index.php?topic=4314.msg39324;topicseen#msg39324 (http://www.curry-recipes.co.uk/curry/index.php?topic=4314.msg39324;topicseen#msg39324)
i had enough left over for another meal.
The butchers around here are nearly all kurdish and so lamb/mutton is the preferred meat. They have some interesting cuts that i've been sampling. Lamb ribs are a thing of beauty and only need roasting, but preferably cooking over coals or a BBQ. I find the testicles (AKA lamb fries or lamb eggs) similar to sweetbreads (thyroid gland or pancreas) in that they're very tender and a 'squishy' consistency while being only mildly lamb flavoured. I threw together a quick rub which consisted of tandoori curry powder, kashmiri chilli powder, lemon and reclaimed oil and then grilled them under an electric radiating grill on metal skewers. As with nearly all meat i dont think they need to be fully cooked. I've never overcooked them but i guess they're dry out and firm up if you did.
Next time with more prep time i would marinade them for longer and use blade's tikka recipe. That way they'd have more flavour.
If you havent tried balls i recommend them :D. They're cheap and easy to prepare. You just need to rip the skin off (which a butcher should do) and wash them really. You dont need to stew them for ages to get them tender, they're like that already! And no they dont taste creamy or of chlorine ;)
My girlfriend didnt share my enthusiasm though. She was surprised as she thought i was cooking chicken and she doesnt like lamb anyway. She was almost sick but it was the consistency that bothered her rather than the flavour. She's just said it was a bit like marshmallow, which i think is a positive comment!
I forgot to take an initial photo so this is one i found on t'interweb
(http://www.appetit.ru/upload/iblock/c97/2005_05290016.JPG)
Nearly finished cooking
(http://www.curry-recipes.co.uk/imagehost/pics/b2e15700e028ab40bf2ba799ba9fc2cc.jpg) (http://www.curry-recipes.co.uk/imagehost/#b2e15700e028ab40bf2ba799ba9fc2cc.jpg)
The red things are sliced chillies
(http://www.curry-recipes.co.uk/imagehost/pics/7154f451fbf7334250a9a039fbceab7a.jpg) (http://www.curry-recipes.co.uk/imagehost/#7154f451fbf7334250a9a039fbceab7a.jpg)
Bollock tikka masala with chillies and coconut, done.
(http://www.curry-recipes.co.uk/imagehost/pics/5457288c029f9c6b69639cece658f0a1.jpg) (http://www.curry-recipes.co.uk/imagehost/#5457288c029f9c6b69639cece658f0a1.jpg)
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Oh...........................................
My.............................................
God!..........................................
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he he he he he he
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you should go on I'm a celebrity,
Kangaroo balls?, chuck em over! any one got any tikka sauce?
.........I'm still giggling to myself
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I shall be tikka-ing a couple of human balls if CA doesn't stop knocking me picture :D
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I threw together a quick rub...
Well all those balls are bound to make you randy! :o
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Some Testy comments here. ;D
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I shall be tikka-ing a couple of human balls if CA doesn't stop knocking me picture :D
I'm sure you prefer them much bigger than mine Domi...we're talking main course here, not starters! ;)
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:D ;D :D
You've made my evening chinois :D
I love this forum,but it can become a bit bogged down sometimes...when someone cooks a dish likes this,enthusiastically and with shameless commentary,it dun 'alf impart mirth ;D
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Whoa. Gross.
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I shall be tikka-ing a couple of human balls if CA doesn't stop knocking me picture :D
I'm sure you prefer them much bigger than mine Domi...we're talking main course here, not starters! ;)
Well it looks like I can add UB's and SecretSatans's knackers to the dish...I mean I've swallowed some stuff in me time but cor!what a load of old balls this recipe is....
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Some Testy comments here. ;D
LOL, see I always said you were nuts! :P
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:D ;D :D
You've made my evening chinois :D
I love this forum,but it can become a bit bogged down sometimes...when someone cooks a dish likes this,enthusiastically and with shameless commentary,it dun 'alf impart mirth ;D
Thanks :) No shame here!
I didnt make this curry for shock value, it was only me eating it after all. I've tried this ingredient once before and realized it had potential. As mentioned earlier, a bit more marinading needed to be done as the sauce and rub didnt really combine/integrate properly.
I do find it funny how people react to things that are foreign to them. Food as much as people and cultures. It really shows how much influence things other than taste can have on food i suppose. Neither of my housemates would try it either, and one's a chef! Dont worry, i'll feed him balls at some point ;D
I guess you'd also be interested in this photo of a breakfast i had in bombay last year. Again dodgy camera phone i'm afraid:
http://www.flickr.com/photos/nifortescue/3063645215/#in/set-72157609119088717/ (http://www.flickr.com/photos/nifortescue/3063645215/#in/set-72157609119088717/)
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I thought you were trying to compete with Ramsay. ;D
Seriously though I understand where you are coming from and agree that I for one would probably opt for something more akin to what I consider normal food, but know that you can just about eat anything too so kudos.
I think the Indians could cook dish clothes and they would taste good. I think that's where I am with my cooking. Developing the sauce so it can devour the meat, any meat and make it taste nice no matter what it is.
Incidentally they have a dish here called saagwala (Chicken) is what I have when I can. The taste is just so complex I don't think I'll ever get a handle on it. And they say Indian food over here is rubbish, which I have to say is poopycock.
Nice one again Chinois.
I do find it funny how people react to things that are foreign to them. Food as much as people and cultures. It really shows how much influence things other than taste can have on food i suppose. Neither of my housemates would try it either, and one's a chef! Dont worry, i'll feed him balls at some point ;D
I guess you'd also be interested in this photo of a breakfast i had in bombay last year. Again dodgy camera phone i'm afraid:
http://www.flickr.com/photos/nifortescue/3063645215/#in/set-72157609119088717/ (http://www.flickr.com/photos/nifortescue/3063645215/#in/set-72157609119088717/)
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I guess you'd also be interested in this photo of a breakfast i had in bombay last year. Again dodgy camera phone i'm afraid:
http://www.flickr.com/photos/nifortescue/3063645215/#in/set-72157609119088717/ (http://www.flickr.com/photos/nifortescue/3063645215/#in/set-72157609119088717/)
Well I'd be alright for balls on this forum (given the amount of bollocks that some people talk!) but I'm afraid even with combined head emptying (wouldn't take long) from CA, UB and SS, I wouldn't have enough brains to do an amuse-bouche let alone a main dish, Chinois, so I guess I'll have to pass on that second curry ;) THANK GOD! hehe
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I would say that looks like the dogs b*llocks, but they are a bit too big!
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I would say that looks like the dogs b*llocks, but they are a bit too big!
enormous aren't they? Big cojones
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I don't know how you did it Chinois,
I wouldn't want them rammed down my neck,
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Who the flock would eat that? :o Did you eat it??? What was it like (Not chicken...)
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I had chicken hearts in a curry once, they were actually quite tastey. But that was a different ball game all togther. Hehe, gerrit?
.....i'll get my coat. ;D
Joking aside, the ingredients look revolting but the finished dish disguises them well.
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Who the flock would eat that? :o Did you eat it??? What was it like (Not chicken...)
This was a dinner i made for myself. My gf doesnt like lamb so she refused it after the initial mouthful. The sauce was really good thanks. I reckon i've cracked tikka masala quite easily.
But the balls i hear you say - well, i mentioned the taste in an earlier post. Mildly lamby with a bit of an offal/game twang. It's hard to describe if you dont know that twang but maybe it's like iron (anyone care to help me here!?).
The texture's the high point so i advise you marinade and flavour them well and you'll end up with a great bit of meat that you'll recognize as lamb.
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I had chicken hearts in a curry once, they were actually quite tastey. But that was a different ball game all togther. Hehe, gerrit?
.....i'll get my coat. ;D
Joking aside, the ingredients look revolting but the finished dish disguises them well.
I've only heard good things about chicken (& pidgeon) hearts, they seem to be a bit of a chef's treat. And yes i agree the raw unprepared testicles look completely unappetising! But you know when you see them looking at you every time you walk in your shop you've got to try them out!
Y'all lucky my latest experiment didnt turn out well - ox lung seek kebabs. They just didnt coagulate properly and wouldnt cling to the skewers. The meat balls that resulted werent the full package. Lung bolognese was better, although more sinew than you'd ideally want.
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This post is just offal
::)
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There is a stall on one of the markets round here that sells dried bull's penises, at least that's what they say they are, personally I think it's a bit of a cock and bull story.....
I'll get me coat...
CoR
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I've only heard good things about chicken (& pidgeon) hearts, they seem to be a bit of a chef's treat.
I'll be honest, I had to down a few bottles of dutch courage before I was able to entertain trying them. I like my food but i'm not what you would call adventurous as far as offal is concerned.
They were offered up with a curried rice, cold, having been stored to reheat as a meal. Bless it, the meal never got time to reach the oven, as it was quite delicious. I was taken back and even went for a second. It was helped by the fact they were well cooked and sitting in a pungent curried rice. I would eat them again.
I think the problem with some foods is they either sound or look or sometimes feel quite awful. Taste is often the last thing to be considered. My wife hates prawn only because she can't get past the visual aspect of what they look like and bring her self to eat it.
Lung is the same thing for me, i'm not sure I could get past what it is and as for the penile extremities, not a chance.
I admire you for giving it a go though.
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bump :D
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bump :D
You rang ?
Testicles (sheeps' or otherwise) would be a new one on me, but I have eaten most other things : sweetbreads (i.e., pancreas), sheep's brain salad, duck's tongues, everything's hearts, livers, kidneys, intestines (Polish flaki), plus everything that makes up an authentic haggis, so I wouldn't be averse to trying them. Our local butcher has his own slaughterhouse attached, so I am sure I could have some if I asked, but they are never on display.
** Phil.
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Organ meat is all good healthy stuff if you can stomach it.
A few small chunks of kidney in a steak and kidney pie or pudding is about as far as I can go, unfortunately.
Paul
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A few small chunks of kidney in a steak and kidney pie or pudding is about as far as I can go, unfortunately.
My mother used to use 1/3 kidney (i.e., two parts steak to one part kidney); my wife and I like the kidney element so much that I use 1/2 kidney (i.e., 50:50).
** Phil.
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Was never that keen on the flavour of sheeps/lambs fries, but love most other offal.
Hearts are fantastic! Taste just like steak. :P
Pigs tails in an Irish coddle, zampone from Italy, Andouillette in France(didnt like that, maybe that had lambs fries in it?)
I've had intestine kebabs in Turkey, great flavour but a little rubbery. brain soup, grilled kidneys with the suet still on to baste.. .ahhhhh ;D
Lots of great flavours that are overlooked in this country these days. Shame. :(
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Was never that keen on the flavour of sheeps/lambs fries, but love most other offal.
A lovely euphemism that, "lambs' fries" : almost as bad as "sweetbreads" for the pancreas (or maybe even worse) !
** Phil.