Curry EXPERTS needed please

[ZinglebertBembledank]

I've been asked to contribute a big pan of lamb curry for a party. We make a lot of curries and would usually do either:

Rick Stein's Bradford lamb karahi or Peter's lamb curry from Jamie Oliver's Return of the Naked Chef.

Any opinions on either of these? Or is there a supreme lamb curry recipe out there just waiting for me to cook it?

And anyone who suggests just adding curry powder to the mince and tatties will be given short shrift.

Rick Steins sounds nicer tbh.

Gpd I'd murder a curry after reading those recipes

seems way too much ghee in the first receipe, must admit that we don't use ghee or butter at all in our cooking anymore. I would just use two or three table spoons of olive oil, on a lower heat, if the onions start to char, add a little water to prevent from sticking. also, we never use chilli powder for indian cooking at all, tend to find it adds the wrong sort of heat and isn't pleasant on your tummy, you should only taste the heat in your mouth not elsewhere. It is the measure of a well cooked indian dish if reducing the chilli enables the dish to work as well. I am bit surprised that the spices aren't added until half way through the cooking process, generally you want to cook out the flavours so they blend before you add your meat, dhal or vegetable, other wise your meat etc take on the flavours differently and can be bitter/ sour (a bit like overcooked garlic)

I would be inclined to go for the jamie oliver recipe, as it seems fairly simple, the balance of flavours with the paste and rub seems to be better, and the flavours complement lamb better, plus there is a lot less fat involved, there is no reason indian food can't be yummy and reasonably healthy. Also, do find jamie recipes really user friendly and easy to execute.

I do have a beautiful kashmiri meatballs recipe that is fairly easy that is just melt in the mouth that I will try to find a link for.

I take your point about the ghee. And, I know what you mean about the spices being added halfway through - but it does work somehow!

Would love to see the kashmiri meatballs recipe if you've time thanks.

I've bought the lamb for this one now though so it won't be meatballs this time.

Maybe I'll just do the JO one as I've not done it for a while and it does work.

blimey I forgot about the meatballs

here you go:

uktv.co.uk/food/recipe/aid/533996

just a couple of substitutions, use 2 tbsp of garam masala instead of the cumin & corriander, reduce your quantities of spices if using less meat, instead of cayenne pepper you could add dried chilli flakes for a better kick.

Finally because it is fairly tradionally kashmiri most of the spices are dry (not alot grows there in winter), but I add chopped spring onions and corriander either to the to the meat or to the yoghurt you cook the meat off in for an extra om nom nom.

Yay, I've just come back from the supermarket with minced lamb found this thread!

Can I ask a couple of Q's OmNomNom?

Why do you substitute the cumin & coriander for garam masala?

Do you make your own or what brand do you buy?

ZBb - I buy the Blue Elephant Massaman Curry Paste and follow the instructions, then slow cook it for hours and have it the next day.

As you can see, I'm not a curry EXPERT!

Hi Morag, I substitute because you get a better balance of flavours and a better taste, the difference is subtle but you would be able to taste the improvement. I'm making these tomorrow too so need to check that I have everything that I'll need.

In the days this recipe was written garam masala wasn't something that was readily available, where as now you can pick it up easily from your local supermarket. We do make our own, but I usually find that the a bought in blend of garam masala is tastier than just ground cumin and corriander as it contains more ingredients, even though the main base is the same.

If you are fussy about your spice blends, these guys are brilliant although a bit pricey.

www.thespiceshop.co.uk/

I have a bit of a sensitive stomach so tend to make things from scratch where I can, often it works out cheaper and tastier but the driving factor for me is not getting ill.

I'm not a curry EXPERT either I just have parents who are real foodies who tried to teach us how to cook well, I have learnt that I am quite good adapting and improving on recipes but don't have the ability to concoct my own . . .

Ooh thanks OmNom, that recipe looks gorgeous and I've printed it off for future use.

Olive oil in a curry?
No way, that's just wrong.
Also ,cutting down on fat (and ghee pretty authentic) will backfire as it will taste thin.

If you like, after cooking, let it cool and then skim off excess fat.

hey moondog, the way I was taught to cook was that the fat you use to cook your base sauce is irrelevant, there are only some dishes where you would definitely use a tastless oil or it would overpower the other flavours. I know some people who cook their base in water using zero fat, especially where they have ishoos with diabetes etc. It isn't like chinese where the oil you use will add to the overall flavour.

Ime, people use a lot of ghee to over compensate for not cooking out the spices properly or where they struggle to get the balance of flavours right - for example my mum will often add ghee if she has put in too much chilli to sweeten a dish.

Anyway, this is how I was taught, I am sure there is more than one way to cook Indian food, this is just the way my mum and dad taught us so that we could enjoy yummy food without worrying about our waistlines and cholesterol. I tend to find that if a curry is cooked in ghee it is too heavy on my stomach and is just a bit ick. Especially where the meat you use has a high fat content anyway, not sure what that level of grease would add to the taste.

Can I mention Rafi's Spicebox? I have family near their shop in Sudbury, and always go in and stock up when I'm down there (although they do sell online). They make up fresh packs for curries with all the spices, curry paste, garlic etc etc in them, you then add 1kg of whatever ingredients you like.

Really really really nice and takes the worry out of getting it right. I never liked jars of curry sauce so this is quite a good compromise.

ooh that looks like somewhere yummy too, will bookmark for the next spice shop

I do think that cooking in ghee has it's own rich flavour - but i also think it's not pleasant to have that slick of oil on the top like you get in some place. There's a happy balance somewhere!

I've tried Rafi's Spicebox and they are really REALLY delicious. I have some in my freezer, but they're more of a ready-mix type thing and I fancied doing some pottering around the kitchen for this!

Thanks all. I'm off to Tesco in a bit to get the fresh bits for cooking tonight.

Wow - I'm not fussy about my spice blends but those sure are expensive.

We're lucky enough to have a multitude of Asian grocers/food stores nearby.
I think I'll try experimenting a little and get some diff garam masalas later.

morag They're aimed I think at people who want a 'proper' curry but don't have the time or the inclination to cook a curry totally from scratch or spend £15 on pack after pack of spices which will then fester in a cupboard for the next 10 years. If you're thinking about experimenting with garam masalas that's clearly not you

Still works out cheaper than a takeaway?

Sorry, I meant the spiceshop for individual spices.
I can see the market for Rafi's as I definitely have things that have been bought and used once on a whim and then left.

Here's a recipe for garam masala

5cm cinnamon stick
2-3 cloves
2 tbsp coriander seeds
2 tbsp cumin seeds
2-3 black cardomoms
4-5 green cardomems

Grind to a fine powder.(I keep a coffee grinder just for spices, much easier than anything else)

For a curry, add 1 tsp of above to 3 heaped tsp ground coriander, 1/2 tsp turmeric, 1 tsp chilli powder.

Marinate meat in yoghurt and 1 tsp cumin seeds for 1 hour.

Sweat finely chopped onion in 1 tbsp oil with 5 chopped cloves garlic, and about 3cm finely grated ginger root. Add a little water rather than more oil if it sticks. Add spices above, 1/2 tin of tomatoes, cook a few mins and then add the meat. Add 1 or 2 fresh green chillies. Simmer gently for about 40 mins.

Thanks tb!

I've been wondering what to do with my black cardamoms!
I did a rogan josh for FIL who proclaimed he loved them (I think he was meaning the green ones!) so I put loads in.
I don't think he liked crunching down the black ones

He also asks for extra hot curries when we go out as he lived in India. They duly oblige (and laugh heartily).