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Hi JenSeriously huge difference. You'll need to try it. Much leaner than lamb and is bench mark for the majority of BIR keema dishes. It's also cheaper. Worth adding a pinch of crushed green cardomon/mace to the pre-cook.Rob
Your curry looks good in the pan Jen, Shahi is a medium saucy finished dish, I would use a bit more base gravywhile cooking and also I would use Beef mince, just like they do in most BIR and Take Away kitchens. (Bangladeshi owned)You don’t need to precook or boil up your mince either, you just need to hard fry ita couple of minutes at the beginning with the G&G and onions.About Restaurant KeemaIf you want to turn your mince into Restaurant Keema before you even begin your ShahiHeres my standard recipe500g Minced Beef2tbs Onion chopped (small dice)1tbs Chopped Coriander (fine)1tbs G&G paste (thick)1tsp Mixed powder1tsp Salt?1tsp Pataks Kashmiri Masala (get some)1tbs Pataks Madras Kebab Paste (or Tikka Marinade paste)1tsp Methi leaves (roasted)Good Pinch of Kashmiri Chilli powder Food colour, a little bit red and yellow if you like.Put this lot in a food processor, pulse then grind to a very fine paste.Thats it! Restaurant Keema ready to go.You can use this Keema to make your starters like Seekh and Shami/Reshmi Kebabsor for your curries like Kofta or Shahi.Will post a recipe for my Seekh Bhuna in another threadAs I made this for supper tonight cheers Chewytikka
You need to tell your other half that when then the curry is ready he/she has to come and get it (if it's safe to do so).
Hi JenNo, mix and blend the mince and flavouring altogether.When you buy mince at the supermarket, butchers etc… its not ground fine enough.You can pound and mix it by hand, but much easier to put in a processor , even a stick blender works well.Any chilli powder will do, Once you have gathered a few basic Indian spicesyour good to go and they last for months, even years ;D ;DDo post your feedback, when you have another crack at this one. cheers Chewytikka