For years I was unhappy with quality of my lamb curries because the lamb always came out tough and lacking adequate flavor. Last night I prepared a Lamb Vindaloo using your recipe for precooking the lamb ...and "voila", it tasted DELICIOUS. Your procedure, unlike some others that I found on the internet, was very simple ...and didn't use more spice than was necessary. Thank you for your wonderful video.
this has got to be the best way ever of pre cooking lamb for your favourite curry,I shudder to think how i used to serve a lamb curry before discovering this channel,lol, oh those were the days,chunks of lamb fried off and a jar of shop bought sauce.....the shame!!!
That's right Mark. Super tender lamb is the only way to enjoy it in a curry. Lots of people don't know how to make red meat tender, but me being Greek/English I know about slow roasting lamb shanks (kleftico) and tender beef used in stifado. Had it for years. Anyway, you keep enjoying the channel. Thanks Al
+Al's Kitchen Maybe you could muster a slow cooked lamb shank recipe on your channel Al say in the autumn when we crave warming comfort food,Greek style naturally.Also have you a naan bread recipe?tried a few from you tube but they just dont tast bir style
Only just given this a go. The lamb ends up absolutely amazing, but the real star is the stock you’re left with. Took the advice of adding some red lentils and cooking through and the end result is incredible!
Great video as usual Al. Lamb Madras is my all time favourite meal from any cuisine around the world. This will be the way I prepare lamb from now on and as you said freeze it into portions sizes for easy and quick curries. Thanks
I prepared pre-cooked turkey according to this recipe. For that I have taken turkey thighs. It was fantastic, together with the base gravy it became "Lamb Madras". Thank you for this recipe.
Pre cooked lamb is a definite must have Al. I have had so many chewy lamb dishes in the past that I just stick to chicken or veggies now. Mrs Russ loves lamb, so, this will hopefully make it all good.
Tried Al,s method of pre cooking lamb prior to making a lamb tikka masala the lazy way using Pataks tikka masala paste which requires you to cook garlic ginger onions and tomatoes to add to the paste, also added 3 table spoons of coconut milk powder per 500 grams of meat plus the specified amount of double cream at the end of cooking ,superb results , friends that I had invited for dinner claimed that it was one of the best curries they had tried , precooking meat this way has taken my Indian cooking to a new level
That's a great pre-cooked lamb recipe matey. Fennel seeds with lamb excellent. Good to see you're not a fanatical "mix powder" chef. No wonder your flavours vary with each meal. Truly excellent and pity we live so far apart would be great to meet. I've cooked curries for over 50 years and still learn from you. Thanks Al.
I love this recipe the flavour s are perfect , I always used to roast a leg of lamb for Sunday lunch and all the lamb left I took it off the bone and did a reasonable lamb madras for Monday dinner , but now Ive tried this Ill be using this all the time . Thanks for this Al.
Just added this lamb to your rogan and pilau rice. Like your other recipes I’ve cooked, it was better than most Indian restaurants. The left over juice also tastes really good on it’s own or added to your Rogan. Your base sources and preparation methods have changed my cooking habits for good. Thanks again Al!
I highly recommend using this pre-cooked lamb recipe for curries. I've tried other methods before and Al's has given the best tender lamb with and mellow infused flavour ideal for any curry! One thing I'm not too sure on Al if you can help. I've seen your suggestions for the left over sauce such as soups or stews. As I'm not a big soup or lentil fan I'd love to hear a few more suggestions. I used my last batch with some whisky and brown sugar to make a delicious BBQ marinade.
Glad you like this recipe. Its so popular far and wide. I would recommend freezing in a cube tray and adding to your curries to enhance the flavours. Some have reported adding some to the base gravy. I've also roasted chicken breast in the oven with this gravy and garnished. Also, reduce down, add some coriander stem finely chopped, a touch of Tamarind concentrate and some mango chutney to make a beautiful chutney for poppadoms.
G'Day Al, I'm cooking a few curries on the weekend so I decided to pre cook the lamb and "WOW" this is the best Lamb I have ever tasted, the flavour and texture simply superb. Almost never made the weekend I literally couldn't stop eating it. Keep up the good work mate, only just found you so I have so many curries to catch up.
I have never commented on a video before but I felt the need to say just how amazing this recipe is. Incredibly tender and full of flavour. I get comments on the meat every time 😊 I also used the recipe for beef and it was equally incredible. Thankyou Al!!
I also use solely your base gravy recipe. I have used both yours and Misty Ricardo's curry recipes but always your pre cooked lamb and base gravy. I have tried both but yours are noticeably better. Not to take anything from Misty as his curry recipes are superb. Between you and Misty, you have made me constantly disappointed by Indian takeaways. They are bland in comparison. Again.. Thankyou. Lee.
Hi Al great video. Once u have everything in the pot and ur ready to leave it for it’s 1.30 minutes as u say can u not just put it in a pressure cooker just like the madras curry u did. That video cooked the lamb meat perfectly and for only 25 minutes, cheers friend 👍
Great recipe. Is this just to save time on the day of making the curry? I do most of this, but on the day, and cook for 3-4 hours. So would I just defrost and cook for 1-2 hours on the day? And would I need to add other sauce or spices?
I have just subscribed and for the record induction hobs are definitely the way to go instant heat very controllable no chance of burning the house down what’s not to like looking forward to seeing you cook some more delicious Indian thank you
Val Adams Get some knorr chicken stock cubes. Add 2 cubes to a pint of boiling water. Add the lamb gravy, add some red split lentils (A tea mug) and bring to a simmer until lentils cooled.
I was out of base gravy so made a half portion of the recipe which gave me six portions. My butcher deboned and cubed a leg of lamb for me. So I was ready to go this week for the lamb madras. I have made this pre cooked lamb three times now. The first time on the hob exactly as video. Great! The second time I got to the cooking for 1hr 15mins on hob part and transferred it to pressure cooker, pressure for 40 mins then finished it off on hob to reduce. This time I did it all in my new pressure cooker come everything else machine…started with the sauté function, then pressure cooked in machine and finished of by reducing in machine. I would say now that the pressure cooking bit should be about 30 mins as 40 made it too tender and then when reducing some of the smaller bits melted into the sauce. However, I would say that apart from extra tender lamb, there is no difference to the end product hob or pressure cooked. I also like to make and cook the lamb madras to be left overnight as the flavours as good as they are fresh, are even better the next day! The precooked lamb even tastes nice, but the lamb madras is amazing. I would like to say that I portioned it up to freeze, but it all went in the curry😮 😊yum!
hi al my partner and i are loving your recipes and have tried about 6 of them now and omg taste so nice and its nice that we do it together esp love the tikka masala after following your tikka recipe my partner loved the prawn balti our ceramic hob wasnt hot enough but in the end turned out great so far the balto and the rogan josh are our favourite my very very fussy eating 9 year old was even tempted by the smell and tried it when i struggle to get her to try anything new normally was so chuffed 😀😀😀😀
Hi Al. Sorry to ask a silly question. I’ve watched your video to create a base curry and now this one. Am I right in thinking you would simply add the two together in what portions you wanted, to the spice strength you desired? 😊
Not sure if i could wait to make a curry with it lol, looks soooooo good and will no doubt smell amazing . Thanks for all you recipes think i'll need to buy a new printer, mine dose'nt know whats hit it lol.😂👍👍👍
Al thanks for the pre-cooked lamb recipe. Like you I love lamb, and this will save me being shouted at by the GF for not getting the dinner done quickly enough!
Hi Al,this looks good enough to eat on its own.Unfortunately I dont have the space to keep pre-cooked meats or indeed base gravy so meat cooking as you go recipes would be ideal for me.I hope you post some so I can have a go
Wonderful technique Al, I used it to make your Rogan Josh. Do you have any recipes that use the leftover stock from this? I froze mine but I don't know what to do with it.
I've just cooked this lamb, unbelievably tender but I cooked mine in the oven at 130c for 2 hours absolutely gorgeous. I haven't tried pre cooked meat before but I wont be looking at any other methods, it's so good. Has anyone tried this recipe with chicken or other meats, I'd be interested to know. Thanks
Pauline Smith - Al has done a recipe for pre-cooked chicken, which is quite different to this recipe. I also use this lamb recipe for pre-cooking stewing beef. For the beef, I swap out the fennel for a little bit of ginger, and I cook it slower and longer in the slow cooker.
it worked perfectly.... took about 2 hrs tho.. followed your rogan recipe...not bad at all ,all though I am using an old base gravy:from Julian voight...I'm going to try yours next.....
+Al's Kitchen I have a couple questions about this recipe: 1. Do I remove the meat only and not the onions when it's done? 2. When using beef "stew meat", will it take the same amount of time as lamb? 3. Whether I use beef or lamb, when will I know that the meat is done. Is there a certain tenderness, such as fork tender, or is it done after an hour and a half?
+Nathan Blalock 1. Use the meat in your curries. Find other uses for the delicious gravy from the lamb. I make soups, put it in stews etc. 2. Same amount of time but upto 2 hrs if necessary. 3. The specified time allow for the meat to become tender without falling apart.
Silly question alert but can I make this in the morning, put it in the fridge and then get it out to add to my curry later that night?? Refrigerating of cooked meats confuses me sometimes so u apologise.
You would produce a much better curry if you pre-cooked the lamb. Lamb. It would be succulent and tender with added flavour. 15 mins would produce chewy lamb i.e. under cooked. Why not do a batch of pre-cooked lamb and freeze in portions then curry ready in no time.
why could i not cook it with the curry all together for like 1 1/2 h? especially because the sauce becomes better as well when cooked longer? do you precook it just for freezing purposes?
Jerk of Hearts BIR curries are turned out in restaurants very quickly. The good ones pre cook the meat so it's tender, tasty and ready. You can't cook base gravy for 2 hours once it's ready because it wouldn't be practical. You need to caramelise the gravy. Simmering for hours would achieve this, it would just burn. The methods I use are to teach how is done in restaurants, so if you want this you need to follow the correct methods.
Hi Al, Looking at your recipes. It's different and interesting. Hopefully I'll be as good as you one day. Anyway question was I eat mutton not lamb so is the procedure still the same and does it need more cooking time. Thanks.
thefaridsheikh Hi, glad you like the channel. Welcome. Regarding the mutton, all i would say is keep checking at 30 min intervals until it is just as you like it. Al
I suppose the pressure cooker could come into play here. Got a Ninja Foodi and it is proving really useful. Quite a few offerings from Indian you tubers involve the pressure cooker.
Hello, delighted with this. Thank you! Huge success with it. Just a question: what do you suggest to do with the marinade left in the dish after cooking? Don't want to waste it. Thanks in anticipation, Anna
Yes yes Al i did this at the weekend made your 30 min Pathia with the Lamb and Chicken Jalfrezi ..absolutely knocked it out the park..comments were very complimentary. Cheers 🍻
Hi. Can you confirm how accurate your measures of the spices are? Do you go a bit over? I cant help but think that the actual exceeds your stated amounts. In preparation for my foray with this receipe I have bought some stainless measure spoons and want to get it right. I have found the same doubts with videos on Dan Curry Guy and Steve Heaps sites as well so could be my vision!! Also I need to buy a cook-pot like yours. Can you tell me the capacity of yours please?
I made this yesterday and put it in your lamb Rogan josh recipe. Was very good - only trouble is it's going to be hard going back to using chicken after this ;) Do you usually leave the lid off for the last half hour ? That's what I did and since time was on my side I actually kept cooking until the sauce had reduced right down to the point where I could just add it to the curry as is and it worked well but took about 2 hours instead.
Dont get me wrong on this but why ..seriously..why do professional chefs..on here and iv seen on t.v..use metal on metal spoons??? can you imagine shards of fine metal in your food??because thats what happens bud..n you eat em n i imagine them minute shards cut ya blood vessels..Plastic spoons maybe to avoid this???..you only have to look at the old butterfly can openers..n see the minute shards of metal.Makes yo think.Plastic spoons to stop the metal spoon scraping ya pan???..
At 4 minutes he lifts the lid of the pan and places it down right over the back right burner so all the liquid on the undersurface of the pan will drip all over that Burner and block the jets . How thick and amateurish is that ?
For years I was unhappy with quality of my lamb curries because the lamb always came out tough and lacking adequate flavor. Last night I prepared a Lamb Vindaloo using your recipe for precooking the lamb ...and "voila", it tasted DELICIOUS. Your procedure, unlike some others that I found on the internet, was very simple ...and didn't use more spice than was necessary. Thank you for your wonderful video.
The most useful video I’ve seen in a long time
this has got to be the best way ever of pre cooking lamb for your favourite curry,I shudder to think how i used to serve a lamb curry before discovering this channel,lol, oh those were the days,chunks of lamb fried off and a jar of shop bought sauce.....the shame!!!
That's right Mark. Super tender lamb is the only way to enjoy it in a curry. Lots of people don't know how to make red meat tender, but me being Greek/English I know about slow roasting lamb shanks (kleftico) and tender beef used in stifado. Had it for years. Anyway, you keep enjoying the channel. Thanks Al
+Al's Kitchen Maybe you could muster a slow cooked lamb shank recipe on your channel Al say in the autumn when we crave warming comfort food,Greek style naturally.Also have you a naan bread recipe?tried a few from you tube but they just dont tast bir style
Only just given this a go. The lamb ends up absolutely amazing, but the real star is the stock you’re left with. Took the advice of adding some red lentils and cooking through and the end result is incredible!
just cooking this now thanks Al, great instructions as always smells lovely
Great video as usual Al. Lamb Madras is my all time favourite meal from any cuisine around the world. This will be the way I prepare lamb from now on and as you said freeze it into portions sizes for easy and quick curries. Thanks
I prepared pre-cooked turkey according to this recipe. For that I have taken turkey thighs. It was fantastic, together with the base gravy it became "Lamb Madras". Thank you for this recipe.
I have just discovered this gem of a channel, love your videos man
Keep the videos coming mate, done myself a Jamaican Curried Chicken today, it was lush.
Britec09 Thats great. You'll have to email a recipe for the Jamaican curry. Not something i am overly familiar with. Al
+Al's Kitchen Hi Al. Any suggestions as to what to use the stock this creates for?
@@phils2550 wha?
1kg diced lamb
500ml cold water
2 diced medium onions
4 cloves of garlic, sliced
4 tbsp tomato puree w/ added water
1 tsp mild madras curry powder
0.5 tsp coriander powder
0.5 tsp cumin powder
0.5 tsp black pepper
0.5 tsp salt
0.5 tsp chilli powder
0.5 tsp fennel seeds
omgggg thank you!
Pre cooked lamb is a definite must have Al. I have had so many chewy lamb dishes in the past that I just stick to chicken or veggies now. Mrs Russ loves lamb, so, this will hopefully make it all good.
Tried Al,s method of pre cooking lamb prior to making a lamb tikka masala the lazy way using Pataks tikka masala paste which requires you to cook garlic ginger onions and tomatoes to add to the paste, also added 3 table spoons of coconut milk powder per 500 grams of meat plus the specified amount of double cream at the end of cooking ,superb results , friends that I had invited for dinner claimed that it was one of the best curries they had tried , precooking meat this way has taken my Indian cooking to a new level
I just love the way Al says “bice greyevy”
Brilliant, thank you 🍛
That's a great pre-cooked lamb recipe matey. Fennel seeds with lamb excellent. Good to see you're not a fanatical "mix powder" chef. No wonder your flavours vary with each meal. Truly excellent and pity we live so far apart would be great to meet. I've cooked curries for over 50 years and still learn from you. Thanks Al.
I love this recipe the flavour s are perfect , I always used to roast a leg of lamb for Sunday lunch and all the lamb left I took it off the bone and did a reasonable lamb madras for Monday dinner , but now Ive tried this Ill be using this all the time . Thanks for this Al.
Just added this lamb to your rogan and pilau rice. Like your other recipes I’ve cooked, it was better than most Indian restaurants. The left over juice also tastes really good on it’s own or added to your Rogan. Your base sources and preparation methods have changed my cooking habits for good. Thanks again Al!
this lamb is fantastic,the best ever way of cooking it,thanks al.
I highly recommend using this pre-cooked lamb recipe for curries. I've tried other methods before and Al's has given the best tender lamb with and mellow infused flavour ideal for any curry!
One thing I'm not too sure on Al if you can help. I've seen your suggestions for the left over sauce such as soups or stews. As I'm not a big soup or lentil fan I'd love to hear a few more suggestions. I used my last batch with some whisky and brown sugar to make a delicious BBQ marinade.
Glad you like this recipe. Its so popular far and wide. I would recommend freezing in a cube tray and adding to your curries to enhance the flavours. Some have reported adding some to the base gravy. I've also roasted chicken breast in the oven with this gravy and garnished. Also, reduce down, add some coriander stem finely chopped, a touch of Tamarind concentrate and some mango chutney to make a beautiful chutney for poppadoms.
Great ideas. Thanks. I especially like the idea of the chutney!
G'Day Al,
I'm cooking a few curries on the weekend so I decided to pre cook the lamb and "WOW" this is the best Lamb I have ever tasted, the flavour and texture simply superb.
Almost never made the weekend I literally couldn't stop eating it.
Keep up the good work mate, only just found you so I have so many curries to catch up.
You absolute legend - some great tips in these videos. Thank you!
Just made this. You could eat it by itself bloody lovely
Amazing al
I have never commented on a video before but I felt the need to say just how amazing this recipe is. Incredibly tender and full of flavour. I get comments on the meat every time 😊 I also used the recipe for beef and it was equally incredible.
Thankyou Al!!
Wow, thank you!
I also use solely your base gravy recipe. I have used both yours and Misty Ricardo's curry recipes but always your pre cooked lamb and base gravy. I have tried both but yours are noticeably better. Not to take anything from Misty as his curry recipes are superb.
Between you and Misty, you have made me constantly disappointed by Indian takeaways. They are bland in comparison.
Again.. Thankyou.
Lee.
Do you reckon this could work in the slow cooker?
Hi Al
This recipe and how it’s cooked is fantastic. I added the lamb to a madras mmm. So tender it melts in your mouth. 👍
Hi Al great video. Once u have everything in the pot and ur ready to leave it for it’s 1.30 minutes as u say can u not just put it in a pressure cooker just like the madras curry u did. That video cooked the lamb meat perfectly and for only 25 minutes, cheers friend 👍
Great recipe. Is this just to save time on the day of making the curry? I do most of this, but on the day, and cook for 3-4 hours. So would I just defrost and cook for 1-2 hours on the day? And would I need to add other sauce or spices?
I have just subscribed and for the record induction hobs are definitely the way to go instant heat very controllable no chance of burning the house down what’s not to like looking forward to seeing you cook some more delicious Indian thank you
Hi Al. Absolutely love this curry. Can’t get enough of it. Can you tell me what to do with the lamb gravy please
Val Adams Get some knorr chicken stock cubes. Add 2 cubes to a pint of boiling water. Add the lamb gravy, add some red split lentils (A tea mug) and bring to a simmer until lentils cooled.
Hi Nice and easy, would you do the same for beef?
I was out of base gravy so made a half portion of the recipe which gave me six portions. My butcher deboned and cubed a leg of lamb for me. So I was ready to go this week for the lamb madras. I have made this pre cooked lamb three times now. The first time on the hob exactly as video. Great! The second time I got to the cooking for 1hr 15mins on hob part and transferred it to pressure cooker, pressure for 40 mins then finished it off on hob to reduce. This time I did it all in my new pressure cooker come everything else machine…started with the sauté function, then pressure cooked in machine and finished of by reducing in machine. I would say now that the pressure cooking bit should be about 30 mins as 40 made it too tender and then when reducing some of the smaller bits melted into the sauce. However, I would say that apart from extra tender lamb, there is no difference to the end product hob or pressure cooked. I also like to make and cook the lamb madras to be left overnight as the flavours as good as they are fresh, are even better the next day! The precooked lamb even tastes nice, but the lamb madras is amazing. I would like to say that I portioned it up to freeze, but it all went in the curry😮 😊yum!
Thanks for that comment regarding the pressure cooking, I have a new instant pot and was curious about the result of doing it this way, nice one!
Hi Al, is it better to cook the meat just before you start making the curry or the night before, or does it not really matter?
hello Al, I have just cooked this for this evenings meal this to go with your base gravy. another great post. thanks a lot mate.
+Gary Rothwell Thats great. Taste amazing doesn't it. I love it
Doing this tonight with neck of venison, and chucking in some ginger in too. Always wondered how BIR got the 'melt in your mouth' taste
hi al
my partner and i are loving your recipes and have tried about 6 of them now and omg taste so nice and its nice that we do it together esp love the tikka masala after following your tikka recipe my partner loved the prawn balti our ceramic hob wasnt hot enough but in the end turned out great so far the balto and the rogan josh are our favourite my very very fussy eating 9 year old was even tempted by the smell and tried it when i struggle to get her to try anything new normally was so chuffed 😀😀😀😀
Hi Al. Sorry to ask a silly question. I’ve watched your video to create a base curry and now this one. Am I right in thinking you would simply add the two together in what portions you wanted, to the spice strength you desired? 😊
Al this looks amazing 👏
You make every dish look so easy but most of all delicious 😋
Thanks again pal
Hugh from Dublin
Mashallah nice looks delicious 💯💯 I am new subscriber 👍👍👍👍
What's the method for the curry once lamb pre cooked?
As it seems it wil be same receipe
Not sure if i could wait to make a curry with it lol, looks soooooo good and will no doubt smell amazing . Thanks for all you recipes think i'll need to buy a new printer, mine dose'nt know whats hit it lol.😂👍👍👍
Al thanks for the pre-cooked lamb recipe. Like you I love lamb, and this will save me being shouted at by the GF for not getting the dinner done quickly enough!
Thanks for comment
Quality vid!
gonna make the base gravy, looking forward to making these curries if they taste any where near restaurant style ill be delighted,
can we do the same with beef cube with bone?
Hi Al,this looks good enough to eat on its own.Unfortunately I dont have the space to keep pre-cooked meats or indeed base gravy so meat cooking as you go recipes would be ideal for me.I hope you post some so I can have a go
Hi Al. I have done your base gravy and Madras curry brilliant, I will do this lamb next. But can you tell me why you dont use Ghee! Thanks
Hi. I do use ghee but not much and not often. That's all
Got this cooking now, smells delicious
Could you do the same with beef al? Cheers mate
Do you have a link to your pre-cooked chicken and find cooking chicken to dry any help with this
Can I do this in slow cooker?
Yes just fry off the onion and garlic spices first then add to the slow cooker at same time as the lamb
Hi Al, what are the chances of you doing Thai curry?
Ive started using spring bottled water its like 90p a 2 letre but makes a big difference. Allso makes you see how bad tap water can be.
that looks like a decent curry on its own! 😊
I wouldn't disagree. It is delicious. In a curry it brings it to another level!
added a ladle off base sauce chicken and mushrooms to left over mixture it was lovely
+Dave Mac Thats great Dave.
Wonderful technique Al, I used it to make your Rogan Josh. Do you have any recipes that use the leftover stock from this? I froze mine but I don't know what to do with it.
Al I've done the pre cooked lame but i have loads of sauce over can i use it for my next lame madras.
Graham Hoff Freeze it in ice cube trays and add to curries or add some red lentils and make a spicy soup.
Thumb's up...smashing lad...!
I've just cooked this lamb, unbelievably tender but I cooked mine in the oven at 130c for 2 hours absolutely gorgeous. I haven't tried pre cooked meat before but I wont be looking at any other methods, it's so good. Has anyone tried this recipe with chicken or other meats, I'd be interested to know. Thanks
Pauline Smith - Al has done a recipe for pre-cooked chicken, which is quite different to this recipe.
I also use this lamb recipe for pre-cooking stewing beef. For the beef, I swap out the fennel for a little bit of ginger, and I cook it slower and longer in the slow cooker.
A good tip to cook in the oven Pauline, thanks.
Did you cook the lamb in the oven, in water? Or stock?
Or half an hour in the pressure cooker.
Really fancying a lamb curry
Thanks Al, I love lamb curries my self. Could you do a Lamb Saag video,please?
+fhhfgj I've recently done a Lamb Balti, its great. add some thawed frozen spinach for your saag. will do some saag recipes soon.
Can you use this method for beef?
it worked perfectly.... took about 2 hrs tho.. followed your rogan recipe...not bad at all ,all though I am using an old base gravy:from Julian voight...I'm going to try yours next.....
Thanks. Do try my gravy, thicker and more flavoursome! Thx
+Al's Kitchen I have a couple questions about this recipe:
1. Do I remove the meat only and not the onions when it's done?
2. When using beef "stew meat", will it take the same amount of time as lamb?
3. Whether I use beef or lamb, when will I know that the meat is done. Is there a certain tenderness, such as fork tender, or is it done after an hour and a half?
+Nathan Blalock 1. Use the meat in your curries. Find other uses for the delicious gravy from the lamb. I make soups, put it in stews etc.
2. Same amount of time but upto 2 hrs if necessary.
3. The specified time allow for the meat to become tender without falling apart.
+Al's Kitchen Thanks!
Silly question alert but can I make this in the morning, put it in the fridge and then get it out to add to my curry later that night?? Refrigerating of cooked meats confuses me sometimes so u apologise.
Yes you can do that. Meat, once cooked I usually leave in fridge for 3 days max. Then freeze if not used
@@AlsKitchen thanks
In your lamb balti can I put the lamb in raw when adding the tomatoes and cook it for 15 mins?
You would produce a much better curry if you pre-cooked the lamb. Lamb. It would be succulent and tender with added flavour. 15 mins would produce chewy lamb i.e. under cooked. Why not do a batch of pre-cooked lamb and freeze in portions then curry ready in no time.
Any suggestions what to do with the liquid that is left over?
Add some split lentils, lemon juice more stock to make a soup.
Al do i do my beef the same way
Yeah. The same
@@AlsKitchen Cheers Al hope you are well
Hi Al, How many servings do you get using 1kg of lamb?
I would say 4-6 easy
Your lamb looks fantastic. I wonder what you do with the left over juices Al?. I add a little to my Madras or Rogan Josh. Great post thanks.
Yes, definitely use the juice as you please. It would be a waste otherwise. It's really tasty
Absolutely a nice little stock. Cheers Al.
Al...... I've just got some mutton... is it the same? or do you think it may just take a little longer??
Mutton will be perfect for this. Let me know how it goes. Don't need to cook longer
Oh really.... I'm giving it a go tomorrow..... I'll let you know...
craig hood Out of interest, how did it go?
HORRIBLY :/
why could i not cook it with the curry all together for like 1 1/2 h? especially because the sauce becomes better as well when cooked longer? do you precook it just for freezing purposes?
Jerk of Hearts BIR curries are turned out in restaurants very quickly. The good ones pre cook the meat so it's tender, tasty and ready. You can't cook base gravy for 2 hours once it's ready because it wouldn't be practical. You need to caramelise the gravy. Simmering for hours would achieve this, it would just burn. The methods I use are to teach how is done in restaurants, so if you want this you need to follow the correct methods.
Hi Al love your recipes .
What can you do with crabs legs as i know they make a great curry
I know this is an old post mate but can you do the same with mutton or goat but just cook for longer
Hi Al,
Looking at your recipes. It's different and interesting. Hopefully I'll be as good as you one day. Anyway question was I eat mutton not lamb so is the procedure still the same and does it need more cooking time.
Thanks.
thefaridsheikh Hi, glad you like the channel. Welcome. Regarding the mutton, all i would say is keep checking at 30 min intervals until it is just as you like it. Al
Can you use this method for Diced Beef Al?
thats what I want to know as well!! I have skirt for a Thai.
I just made the lamb it’s self and served it with mash hahaha. It was lovely just like that
When will you do lamb korma?
Any chance of doing a chicken pathia soon please?
Richard Brown Will do in May, end of. Al
I suppose the pressure cooker could come into play here. Got a Ninja Foodi and it is proving really useful. Quite a few offerings from Indian you tubers involve the pressure cooker.
Would it be seriously wrong to put the whole mixture in the oven for a couple of hours on low to tenderise the lamb?
Haven't tried that. Give it a go
Open a restaurant Al!!!!!!!!
Pls turn the background music down one notch...cheers
Hello, delighted with this. Thank you! Huge success with it. Just a question: what do you suggest to do with the marinade left in the dish after cooking? Don't want to waste it. Thanks in anticipation, Anna
Yes yes Al i did this at the weekend made your 30 min Pathia with the Lamb and Chicken Jalfrezi ..absolutely knocked it out the park..comments were very complimentary. Cheers 🍻
Hi. Can you confirm how accurate your measures of the spices are? Do you go a bit over? I cant help but think that the actual exceeds your stated amounts. In preparation for my foray with this receipe I have bought some stainless measure spoons and want to get it right.
I have found the same doubts with videos on Dan Curry Guy and Steve Heaps sites as well so could be my vision!!
Also I need to buy a cook-pot like yours. Can you tell me the capacity of yours please?
rogerthedodger55 Stay true to the recipe. A little under our over won't matter too much with these potent spices. Good luck.
I made this yesterday and put it in your lamb Rogan josh recipe. Was very good - only trouble is it's going to be hard going back to using chicken after this ;)
Do you usually leave the lid off for the last half hour ? That's what I did and since time was on my side I actually kept cooking until the sauce had reduced right down to the point where I could just add it to the curry as is and it worked well but took about 2 hours instead.
👍👍👍👍👍
Why would you not trim the visible fat from the lamb?
Fat when rendered down adds a lot to the flavour
@@AlsKitchen Cheers Al, love the videos
But this is basically just a curry in itself?
not a very good one
This is the nuts when I do this it very rarley makes it to a curry. Because this is awesome as it is
I agree, Bhuna and Josh spring to mind.
I love the sword swipe noises straight out of an ISIS music video in this English guy's curry recipe
Where are they getting their t/spoons from land of giants
So whack this into your 30 min Phall / Vindalloo then I can send the local takeways their redundancy.
Lamb costs a fortune though. I’m on the lookout for some Mutton on the bone. Should have even more flavour too
mmmmm.......
That I boiling not simmering I think :)
If you are flush, use neck of lamb.
Dont get me wrong on this but why ..seriously..why do professional chefs..on here and iv seen on t.v..use metal on metal spoons??? can you imagine shards of fine metal in your food??because thats what happens bud..n you eat em n i imagine them minute shards cut ya blood vessels..Plastic spoons maybe to avoid this???..you only have to look at the old butterfly can openers..n see the minute shards of metal.Makes yo think.Plastic spoons to stop the metal spoon scraping ya pan???..
that's literally not what happens. Metal spoons don't create metal shards lol you dolt.
At 4 minutes he lifts the lid of the pan and places it down right over the back right burner so all the liquid on the undersurface of the pan will drip all over that Burner and block the jets . How thick and amateurish is that ?
Except what you've said has never happened in 12 years of living and cooking here.
use a wooden spoon man