Author Topic: Restaurant Lamb Dopiaza  (Read 12287 times)

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Offline Curry Barking Mad

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Re: Restaurant Lamb Dopiaza
« Reply #10 on: January 12, 2011, 08:34 PM »
Hi Mick,

Sorry, heres another question ::)

Did the chef not use any garlic of ginger in the dupiaza?

Ray :)

No problem Ray, ask away mate.

His base contained garlic and ginger but not all of his curries had more added at the start of the final curry cooking.
Regards,
Mick

Offline Unclebuck

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Re: Restaurant Lamb Dopiaza
« Reply #11 on: January 12, 2011, 08:53 PM »
Nice one mick, i never made a dopiaza! must do one soon, cheers


Offline Razor

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Re: Restaurant Lamb Dopiaza
« Reply #12 on: January 12, 2011, 08:54 PM »
Cheers Mick,

I guess that kinda of matches with The Hams madras recipe then. 

Very interesting.  Maybe it's the addition of too much garlic and ginger paste at the start of my madras, that is taking away the sweetness that I get with my local TA's madras?

Cheers mukka, given my plenty to think about.

Ray ;D

Offline Curry Barking Mad

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Re: Restaurant Lamb Dopiaza
« Reply #13 on: January 13, 2011, 12:31 PM »
Hi Ray,
Just to show how different chefs in different takeaways have adapted dishes.
This is a Chicken and Lamb Tikka Special Dopiaza finished with spring onions and a little butter.
This is the second place I could film in.
Regards,
Mick
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