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Hi JennyLou90 - like you I'm pretty new here.I found powdered food colouring on ebay, there are plenty of companies selling but I bought from this onehttp://www.ebay.co.uk/itm/like/151061617078?lpid=122&chn=ps&adgroupid=28306099746&rlsatarget=pla-184492173426&adtype=pla&poi=&googleloc=1006764&device=c&campaignid=628859225&crdt=0hey presto nicely coloured CTM and shish kebabs. It doesn't affect the flavour, so some people prefer not to use food colouring but it does ad an appeal to a dish. I'm currently trying to 'shift a few pounds' so laying off the curries but as Arnie once said 'I'll be back'
Thanks for your comments gents. It's been a while since I made some curries so I have been on a bit of a roll all week. The chicken dishes were made during the week and frozen and I did the veggie dishes, half Friday night and the other half during the day on Saturday. They went down very well and my pal was most impressed with his favourite (Madras).
Hi Curry FansI
Quote from: JennyLou90 on October 04, 2016, 04:28 PMI wonder if they prepare the lab different? I fried it before adding to the curry.It may be that precooking by boiling it as in the keema peas recipe will reduce the lambiness as you're cooking the flavour out of it and into the water. That and cutting the lamb mince with beef or (heaven forfend) pork mince. Never tried this myself as I want the eact opposite, I want more lamb flavour and I find I get this by putting the frozen lamb mince straight into the sauce to cook, no prefrying or boiling. That way all the flavour is retained.
I wonder if they prepare the lab different? I fried it before adding to the curry.
Im not sure, it doesn't say on the video- certain looks that way though!I made the Shahee last night - I was pleased but the mince was too 'lamb' for me , not like our local. As daft as that sounds... Im usually a hater of lamb so much so the smell of it cooking knocks me sick. However, i can eat the Shahee from the local fine as it doesn't have the distinct lamb taste- I wonder if it is prepared differently?JenQuote from: Secret Santa on October 03, 2016, 11:07 PMWhat's that bowl of pink stuff at 5:50...some sort of kebab mix?Quote from: Phil [Chaa006] on October 04, 2016, 04:48 PMI very much fear that it doesn't smell of lamb because it has little or no lamb in it. Beef mince (or worse) is much cheaper than lamb mince, and it is not unknown for restaurants to substitute it. A well-known BIR in Hildenborough most certainly had done so on the one and only occasion that we went there -- never again, for obvious reasons.** Phil
What's that bowl of pink stuff at 5:50...some sort of kebab mix?
I very much fear that it doesn't smell of lamb because it has little or no lamb in it. Beef mince (or worse) is much cheaper than lamb mince, and it is not unknown for restaurants to substitute it. A well-known BIR in Hildenborough most certainly had done so on the one and only occasion that we went there -- never again, for obvious reasons.** Phil
Recipe provided by abdulmohed2002 - moved here by Razor Lamb keema with peasIngredientsLamb keema ? half kilo (boiled, drained and put aside)Frozen/fresh peas 4 tbsp (defrost)Finely chopped onions 3 tbspCapsicum quarter finely choppedSalt quarter tsp (according to taste)Garam masala half tspGarlic and ginger mix 1 tbsp (heap)8 spice 2 tspChilli powder 1 tspTomato puree 1 tsp1 small tomato cut into four (optional)Oil 3 to 4 tbspGravy half pintGarnishCorianderMethod1. In a pot, pour the oil and heat for 2 to 3 minutes.2. Then add the keema, peas, onions, capsicum, salt, garam masala, ginger garlic mix, 8 spice, chilli powder and tomato puree. Stir well and cook for 20 minutes over medium heat (stirring occasionally). 3. Once it is nicely cooked, add half pint of gravy, small tomato and stir well over medium heat for 10 minutes. 4. Once the keema has nicely cooked, garnish with coriander.NOTE: The times are all according to my cooker at the restaurant so please bare in mind that your cooking time will vary.
