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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
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