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Looking forward to your recipes.
If the madras has stuff like coconut and curry leaves I would say traditional recipes.
Quote from: natterjak on November 02, 2011, 07:30 PM In particular it would be great to get your slow cooked lamb Madras recipe - am I right in assuming it's cooked in a slow cooker?What was the problem with the flavour of the beef brisket using the yoghurt?I think you get sniping and wum's in all forums of this type really - wherever you get differences of opinion. A you rightly point out, it's wise to simply pick and choose which discussions to engage in, but thanks for the heads up.
In particular it would be great to get your slow cooked lamb Madras recipe - am I right in assuming it's cooked in a slow cooker?
In the recipe I followed the yoghurt curdled and the dairy flavour in the finished dish wasn't really what I was looking for in a curry. No matter though, the technique itself and the texture of the brisket were fabulous so I'll do it again in future but maybe using one of the recipes from this site.
My breakthrough book was Mridula Baljekar's 'Real Fast Indian Food' where she talks about and gives recipes for 'cook ahead' sauces for 'Madras', 'Khadai' and 'Butter' which in many ways mirror the 'three pot' base sauces used in many Indian Restaurants from which they would then produce a myriad of different flavoured dishes by adding additional ingredients but still only using those three bases sauces as a starting point.