Favourite Curry recipe

Gilly · 17 Jun 2011 at 16:32

Bought some lamb. Want a tomato based one.

I have all the usual spices, chilli, paprika, cumin, etc. And have chopped toms, Ex. V. Olive Oil, etc.

Gilly · 17 Jun 2011 at 17:48

I'm not using ghee. It's the worst thing about curries.

Gilly · 17 Jun 2011 at 19:59

AcidHell2 said:
why's that?

I find it very unappetising seeing food swimming around in fat like that.

What I went with (apologies, no cooking times or amounts, I make it up as I go along!), it seemed to work out well. All plates were clean

Heat a good amount of olive oil in a pan

Add crushed fresh Garlic

Add onion

Add chilli powder

Add Paprika and ground coriander

Add chopped tomatoes

Add stir fried cubed lamb

Add Cumin

Add sea salt and cracked black pepper

Add tomato Puree

Add sparing amount of cream

Add coriander

Lay cinammon stick and bay leaves on top

Remove cinammon and bay leaves

Serve with fresh rice and garlic and coriander naans

I was taking pics but I only have a few at the start as I was using my phone as a music player in my docking station and turning the music off all the time got too annoying

Gilly · 17 Jun 2011 at 20:06

Not a fan of coconut or coconut milk in curries, horses for courses. I prefer mine a little drier and not as sweet.

Gilly · 17 Jun 2011 at 20:09

Yeah, but its easier to limit the amount of olive oil IMO.

It's why I dislike Indian takeaways, they're always swimming in ghee (if you don't get a good one, which thankfully we've found recently).

Gilly · 17 Jun 2011 at 20:17

I fry the spices early on until they're dark too, especially the garlic. Just prefer them that way.

Interesting using dried instead of fresh chillis. What's the thought behind that?

Gilly · 17 Jun 2011 at 20:26

Ah, we have patties rather than balls. Much easier to get the right density throughout.

Gilly · 17 Jun 2011 at 20:31

I know

Not only eating, but making! From scratch!

I do a mean chilli too

Gilly · 17 Jun 2011 at 20:51

Lol

I knew I'd missed something though. Ginger!

Gilly · 17 Jun 2011 at 20:53

Haircut said:
I was thinking the same thing, I thought curry was just an invention to conceal gone off meat?

Whilst thats true, with fresh meat I've discovered it can still be nice.

I think I've always been put off by bad experiences early on.

Gilly · 27 Jan 2012 at 12:20

Glaucus said:
As i've said many times before herbs are over used, they are needed in every dish. Chefs seem to be slowly realising this again.

I can't make any sense of this.

They are over used.

They are needed in every dish.

These two statements are mutually exclusive!