Author Topic: Curried Aways Lamb/Chicken staff curry  (Read 19482 times)

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Offline Adeypayne

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #30 on: March 23, 2014, 09:21 AM »
Ader1, There is no harm in reducing the butter, however i would suggest cooking the curry as listed and then skimming off the excess butter and oil at the end. Bob, the PP adds a great extra flavour, by all means leave it out, up to you, but it does make this curry very nice :). And i will reiterate, This is a STAFF CURRY, NOT a BIR take away curry! regards, A

Offline Kashmiri Bob

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #31 on: March 23, 2014, 04:20 PM »
Cool. Will give it a whirl Adey. I do know a couple of Bengali chefs who would not even consider adding panch phoran to a staff/trad meat curry. Veg dishes only.  Also, when cooked correctly very little is needed.  2 tsp is a lot. I guess you are using so much as it's for meat.


Rob  :)


Offline Adeypayne

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #32 on: March 24, 2014, 03:19 PM »
Correct Rob. And we dont use it in every staff curry :)
The thing i have learned about BIR chefs, is that they are all robots!!! I.e, methods and skills are passed down from teacher to student etc. THAT IS HOW ITS DONE AND THATS IT! They dont accept change or experimentation, one thing Abdul has certainly learned to take on board working along an English chef :)

Offline Ader1

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #33 on: March 25, 2014, 03:58 PM »
Adey,

Do you have a staff curry you could share which doesn't use Panch Phoran?


Offline Micky Tikka

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #34 on: March 25, 2014, 05:33 PM »
Now Ader1
I think the reply is going to be Yes don't put any in  :o

Offline Adeypayne

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #35 on: March 25, 2014, 07:14 PM »
Now Ader1
I think the reply is going to be Yes don't put any in  :o

 ;) well ye there is that! lol, Yes Ader1 I have hundreds! Just need to find time to post them! Regards, A

Offline Ader1

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #36 on: March 25, 2014, 10:10 PM »
Thanks Adey.  It's not that I don't like Panch Phoran, just that I wondered what else you might be able to share.  I've had quite a few staff curries and as I said before, I much prefer them to the BIR curry.


Offline fried

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #37 on: March 27, 2014, 04:23 PM »
I'll be giving this a go for a curry night next weekend ( but making it this weekend), so one silly question.

Since I live outside the U.K I can't get Anchor butter so I'll have to make do with some other brand, but do you use salted or unsalted?

Online Peripatetic Phil

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #38 on: March 27, 2014, 04:42 PM »
I would assume (but of course I may be wrong) that "butter" generally refers to "salted butter", whilst "unsalted butter" is generally made explicit.  But then I also assume that "milk" generally refers to full-fat milk, and that skimmed or semi-skimmed milk are generally made explicit.

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Offline fried

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Re: Curried Aways Lamb/Chicken staff curry
« Reply #39 on: March 27, 2014, 05:03 PM »
Me too, but I've just bought 3 kilos of lamb and wanted to make sure!


 

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