Author Topic: Dry meat recipe request  (Read 12269 times)

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Offline london

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Re: Dry meat recipe request
« Reply #10 on: August 21, 2014, 04:26 PM »
Fried,

If Tayyab's is really busy Nedoo's in New Road or Lahore in Humberstone Street are just as good. Try the dry meat is you like spicy curries. Let us know where to went and what you had and if you liked it.

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Offline fried

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Re: Dry meat recipe request
« Reply #11 on: August 21, 2014, 04:42 PM »
Unfortunately I live in Paris and cant get a good curry for love nor money.


Offline london

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Re: Dry meat recipe request
« Reply #12 on: August 21, 2014, 05:11 PM »
Sorry Fried,

I thought you were going to try Tayyab's, But you're trying the recipe. Last time I was in Paris I had a decent curry in a place near the Champs Elysee, I think it was call Shimla, but that was a long time ago.

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« Last Edit: August 21, 2014, 07:46 PM by london »
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Offline Onions

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Re: Dry meat recipe request
« Reply #13 on: August 21, 2014, 06:21 PM »
No. Santoor.


Online Garp

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Re: Dry meat recipe request
« Reply #14 on: August 21, 2014, 06:33 PM »
Is it any wonder the English GCSE results are falling?

Offline Onions

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Re: Dry meat recipe request
« Reply #15 on: August 21, 2014, 06:43 PM »
From eating French curries...?

littlechilie

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Re: Dry meat recipe request
« Reply #16 on: August 21, 2014, 07:17 PM »
Thanks London  that sounds good to me, I hope to go that way this winter :D


Offline london

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Re: Dry meat recipe request
« Reply #17 on: August 21, 2014, 08:25 PM »
Is it any wonder the English GCSE results are falling?
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Offline fried

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Re: Dry meat recipe request
« Reply #18 on: August 25, 2014, 11:25 AM »
I made it on Friday night, a bit too late and we eneded up eating a while it was still a bit chewy. Much better the next day when I'd cooked it for another hour.

Almost to spec, I used on-the-bone goat, so a lot longer cooking. I didn't have any corriander leaf, and didn't bother with stock. I made double but didn't double up the spices as it looked pretty heavily spiced already. I didn't find it especially hot, I used 15 green chillis, plus 2 tsp chilli powder. I'd use the scotch bonnets next time just for the flavour.

Another delicious traditional style recipe, no tumeric, maybe a hint for those looking for 'brown' curries.

Here's a couple of photos.

Ready to eat


After I'd attacked it.


Not great photos and I was't sure what the final consistancy I was aiming for.

Online Peripatetic Phil

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Re: Dry meat recipe request
« Reply #19 on: August 25, 2014, 11:35 AM »
Almost to spec, I used on-the-bone goat, so a lot longer cooking. I didn't have any corriander leaf, and didn't bother with stock. I made double but didn't double up the spices as it looked pretty heavily spiced already. I didn't find it especially hot, I used 15 green chillis, plus 2 tsp chilli powder.

Well, I guess your idea of "almost to spec." is not quite the same as mine :)
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