Author Topic: Looking for a lamb marinade that has tamarind & sugar rubbed on meat  (Read 1632 times)

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Offline Jocklollipop

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 :)

My partner had a dish years & years ago made by an Indian friend. As best he remembers, a marinade/paste was made involving tamarind and sugar. It was rubbed over the meat to 'tenderise' he thinks. It was a dry dish when finished, and served with basic gravy sauce. Can anyone help me with this, it sound yum and I'd love to try it as we're almost in BBQ season here in new Zealand. Thanks in advance to anyone who can help and have a wonderful day ;D

Offline loveitspicy

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Re: Looking for a lamb marinade that has tamarind & sugar rubbed on meat
« Reply #1 on: September 26, 2011, 12:03 AM »
Beef tenderloin (Lamb Steak/ Big Chicken Breast) marinated in Demerara sugar and Tarmarind with black cumin curry – Khatta Mitha Barhe Ka Salan

Prep time 40 mins
Cooking time 4-8 mins
Serves 4

150g / 5oz (3/4 cup) demerara (brown ) sugar
80g / 3oz (2/3 cup) tarmarind paste
3 ½ tbsp ground coriander
1 tbsp cayenne pepper / chili powder
½ tbsp salt
6 tbsp veg oil
6 beef tenderloin (lamb/ chicken breast)steaks

Black cumin curry
125g / 41/2 oz (1/2 cup) ghee
1 tbsp cumin seeds
400g / 14oz (2/12 cups) finely chopped onions
75g / 21/2oz (2/3 cup) plain flour (all purpose)
1 tbsp salt
½ cayenne pepper / chili
1 tbsp ground cumin
1 tbsp ground coriander
1 large tomato finely chopped
1.5 litres / chicken stock
Mix tarmarind and sugar together – adjust to your tatse ( sweet or tart)
Add coriander, cayenne/chili, salt and oil in a bowl – mix
Pierce each tenderloin 5 or 6 times – put steaks into the sugar tamarind mixture – coat well – leave to marinate for at least 4 hours  in refrigerator.

For the curry
Heat the ghee on high
Add cumin seeds allow to sizzle 40 secs – don’t let them turn black
Add onions – sauté until browned
Add flour darkens to brown colour
Add salt, cayenne/chili, ground cumin, coriander and tomato. Stir well and sauté for a few mins
This masala will be quite doughy
Add the chicken stock, bring to the boil uncovered then turn off the heat.

To finish the beef, (lamb/ chicken breast)
Heat the BBQ, grill or broiler.
Cook the steaks on one side for 2 mins then turn to the other side for 2 mins – for medium rare – adjust time to your own taste.

Spoon curry over each steak and serve with rice or green beans and potatoes.


hope this helps
best, Rich
« Last Edit: September 26, 2011, 11:04 AM by loveitspicy »
Founder / Worked at Curry-Nights taking bir ready meals to 247 supermarket stores Internationally and Nationwide.


Offline Jocklollipop

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Re: Looking for a lamb marinade that has tamarind & sugar rubbed on meat
« Reply #2 on: September 26, 2011, 04:48 AM »
Thanks so much Rich, pretty sure this is what he's after.

One question please? Your recipe says "add four darkens", what does that mean please? ;D

Offline loveitspicy

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Re: Looking for a lamb marinade that has tamarind & sugar rubbed on meat
« Reply #3 on: September 26, 2011, 11:05 AM »
Thanks so much Rich, pretty sure this is what he's after.

One question please? Your recipe says "add four darkens", what does that mean please? ;D

sorry add flour darkens to a brown colour
Founder / Worked at Curry-Nights taking bir ready meals to 247 supermarket stores Internationally and Nationwide.


Offline Jocklollipop

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Re: Looking for a lamb marinade that has tamarind & sugar rubbed on meat
« Reply #4 on: September 27, 2011, 03:14 AM »
 :o I should have guessed that but thank you for clearing it up.
reckon i'll give this a crack on the weekend :-) Thanks again Rich.


 

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