Doing this tonight Al! The lamb has been tenderising for almost 2 hours and is delicious. Cannot wait till my wife gets home and I can start the curry. Your vids are amazing and has really got me through a tough year. Thank you so much X
I have been everywhere on this UA-cam and have done every recipe going for years. Al you are a legend and love your recipes. Your personality combined with your methods. Brilliant. Thanks
Hi Al, I'm Steve from Bradford and we are spoilt for curries here. Got to say though that your recipes are just as amazing (if not better). A book sounds great but I also love the live cooking blogs and it wouldn't be as good with just a cook book only (my opinion ofcourse) I never used to cook before lockdown and you have inspired me and as a result I have inspired my family and friends too. I love cooking curries now and its all thanks to you. TC and Cheers 🍻
It's a bit odd watching videos from the times of the pandemic... It's so easy to forget, now that things are back to normal, just how weird things were.. My lockdown obsession was cooking carbonara properly! I have now gone through the Italian range which interested me and have moved on to curry. Thank you for doing this, Al, when times were hard. I'm sure it helped a lot of people. It's certainly helping me now, even though times are (apparently) better. You have taught me loads and my curries have improved so much. Knowledge is power!
Al, I stumbled upon your channel about 3 weeks ago and I am now literally addicted to watching you. As a result of that, I have bought a 24cm pan from your list & also spent a small fortune on spices. I am just about to make my very first base gravy so wish me luck! I then hope to build great food based on all those wonderful recipes & using your vlogs. Definitely get a cooking/chat video on the go, it will be great!
Lovely stuff Al. Been watching your videos and cooking your curries for a couple of years now. I’m from UK (Sunny Margate) originally but moved to Australia 11 years ago and it’s very difficult to get a good BIR curry over here. Thanks for giving us expats a curry lifeline!
I used to be a gas man but after moving to Spain, no installed gas over here. So got a similar induction plate to yours just to try, now i would not use anything else so fast and clean. A book of the recipes would be great as long as it,s shipped over here, love your curries made a lot here. Keep up the good work.
Hi Al, I’ve been following you for a few years really glad your back regularly, my sister and I love to cook your curries not had a bad one yet! Great idea of yours to have guests, I’m sure you’ll have a long queue of people wanting tuition from the best teacher! Thanks for all your tips and advice you always explain things properly, cheers!
Absolutely the best curry I have ever made thank you Al. Made the powder mix and the base curry yesterday then the lamb first thing today then put them together today to make the curry. Well worth all the effort
I think having a guest round while u cook is a great idea. Also realising a book would be amazing. I love making your curries and can’t wait to make this one.
I cooked this last night to great success. I pressure cooked the base gravy and pre-cooked lamb. Tastes just like I remember the restaurant version. Thanks for your videos!
this is a new channel for me can you help me with where to buy ingredients in the uk i was at tesco and asda but its little jars not big bags. thanks for the channel i love it already
Hi Al That looks absolutely delicious!! Lamb is my favourite meat in any curry but rogon is perfect for lamb. Great recipe and thank you for sharing 👍🏻 Cheers mate Kev
long time lurker, first time commenter. Thanks Al for all the great recipes, I use your tutorials at least twice a week and they're always a success! :-)
Hi, I am so looking forward to making this and will definitely do the lamb first with the other recipe you have. I'm from Scotland. I really think a book would be a best seller as your recipes are amazing. Thanks again for all your wonderful recipes.😊👍👍👍
Another winner from the number one curry chef!!! Al, please!!!! We're still waiting for the classic PRAWN CURRY and PRAWN VINDALOO!!! If you do them, I'll give you some Thai recipes that you can cook from scratch including making your own chili pastes.
Not prepped any pre cooked lamb, definitely get a book out Al, would be a great stocking filler if you had released it earlier! Guests would be fun get them to cook under your instruction to show everyone at home how easy it is to churn out BIR curries! Keep up the good work
After years of trying to make a decent curry I’d all but given up and sunk into the lowest depths in desperation, yes, I’m not ashamed to say it, I’ve been dishing up jar sauced “curry’s”. I’ve just finished my first Al’s Kitchen BIR family dinner, it went down a bomb, loved it. Accompanied with a plain rice, popadoms and AK’s onion bhaji’s. I’ve been researching and testing for a few weeks but tonight was the night, I cooked exactly as AK instructs. It’s been a real pleasure researching Al’s detailed but easy to follow recipes. I came across them via a neighbour / friend whose curry’s were amazing. I asked him his secret expecting him to clam up but credit to him he pointed me to the UA-cam tutorials and I have not looked back. Restocked my aging spices from Spicy Joes, yes a few issues with delivery times and I’ve spoken to Nigel who apologised for the delay but the surge in orders since he linked with AK caused a backlog which he assures me he is getting to grips with. Then a compared AK work to other chefs. I generally try to do Mada Jeffrey’s recipes but they are more authentic and not the BIR I was chasing. The Curry Guy is good but a bit too detailed at times and didn’t find the recipes as easy to follow as AK’s UA-cam outputs. So, I’m here, I’m cookin and looking forwards to family curry nights every Monday and no “jars” in sight. Al, you ask in your lamb rogan Josh for comments so here a few trying to be constructive. 1. Please update your recipes now you have launched the spice ready mixes. Just highlight which ingredients to leave out and how much of the “mixed spice” to put in. I bought half a dozen and the QR takes me to correct UA-cam video but it doesn’t explain to the beginner what to leave out and how much “spice mix” to put in. 2. Please document your recipes in a book. I love the UA-cam channel as a learning tool and I love your delivery, it’s like cooking with a mate in the kitchen but i would prefer a book at the right page next to the pan when it comes to the actual cooking. It’s an age thing, at 71 I can adapt to change but I just prefer a recipe to follow. If not a book a “Print” sheet in the links. Thanks for relighting my curry passion Al, keep up the good work.😀
Yes please to the book mate, my curry stained scrap of paper collection is getting a bit out of hand now :) Thank you for this fantastic channel, its been a godsend, cheers from Australia.
Cook on gas and must say I have cooked using most of the other BIR chefs but can honestly say your method is the best! Loved the Madras and Bhuna keep the great work up Al🤘
Another fantastic curry. I made your lemon rice for a change at the weekend fantastic as is your pilau rice i also make your Aloo Gobi as a side with a chicken chasni which i add extra mint too just because we like mint and as you have said there is so much flexibility in your curry recipes. Unfortunately i use an induction hob as we have no gas in our village in Devon but i found using a deep cast iron dish works well and a little less over spill. You have inspired me to buy authentic serving dishes which look great when having friends around. Made your special curry powder and of course the all important base gravy. Thank you for your continued curry recipes.
Yes book would be gr8 Al👍 Said before Hyderabadi Chicken curry. Had it in Aagrah Yorkshire, different to anything i ever had before. I think it had fresh Mint and a touch of coconut. But heat as well fantastic it was? Keep vids coming . Love the details this what makes your vids worth watching as i learnt so much Thanks🙏
If I wasn't making a batch of your recipe lamb samosas tomorrow I'd be giving this a shot. Bizarrely, just had an induction hob fitted this week, its amazing. Thanks again for these videos.
Al just found your channel, you are a man after my own heart, love to cook, love indian food - love the channel, love your techniques and enthusiasm! - tried this as it is one of my favourites - brilliant work keep going! I'm more real ale person but always like a lager with curry!
Looks superb as always, genuinely really grateful for the new skills I've learnt from you while we were all stuck on furlough in the spring. Im from Wolverhampton and my local used to do an amazing Garlic Chilli Chicken which I'm on tonight.👌 Great your getting some freebies, as you say it would be a fantastic for the garden in the summer but I prefer my old gas cooker. Ah mate you need to get on the book, 'Al's Curry and beer book' got to be a winner
Al love your curries. Quick question - are your recipes always for one person and should I double all the ingredients for two including all the spices and chilis or just double the meat or prawns?
I'm using induction with stainless steel cookware exclusively - learned the knack and happy with it. BIR Lamb Rogan Josh is my favourite curry - I got the recipe from a food scientist (not a chef). In British restaurants, they often use goat (that they call mutton) instead of lamb, even though it is on the menu as lamb; if you ask, they have to tell you whether it is lamb or goat. Maybe some will not, I'm not sure.
Hi Al great as usual. Can you please do a:- Rezala Up north i had this wonderful curry, but it varies from place to place. Best one so far i had was up North with Chicken and Mince Meat. Definitely one for the winter months. But really nice dish. The other again i had up North in Aagrah Restaurant, was a, Hyderabadi, Again fantastic dish. Very different flavour to any other curry. Please, if you were to post these dishes it would be great Thanks Al Your Tikka recipe is fantastic. I even purchased a hotplate to serve it like the restaurants👍
Great video and enjoy hearing what beer you are having 😆 i reckon you was dying to shake that pan though😆 Really great video and some good ideas mentioned too.The book would be good as i still follow along to videos when i do my curries just in case i miss anything (you know what its like having a beer whilst cooking). A book would be great if it contained all the curries on your channel and ingredients and a short step by step guide maybe.I would buy it anyway! Made my base gravy tonight ready for curries tomorrow night.Just wanna also say id love you to come make curry at our house 😆 i get mocked by friends and wife saying i love Al as they always hear your videos on when im cooking curry as i double check as i said to make sure i get them bang on.🤣 imagine Al special guest! Be genius and plenty beer 🍻
I have a halogen hob which I don’t like for curries so I use a camping stove set on top of it! I have a portable single induction hob which I set beside me with my base on it. Works well! And yes, please write a book.
Hi Al, greetings from Canada. I'm from Yorkshire originally and a massive curry fan. I'm going to make Lamb Rogan Josh next weekend using your method. I've been using an induction range for a while now and really like it. As I live in a small town (Goderich, Ontario) and there are no Indian restaurants, I make my own curries and also Pork Pies for a taste of over 'ome.
Al I've been using induction hob with stainless steel pans for a while now with good results. I always have felt that I'm missing the 'caramelisation' effect that seems to occur with flame. What do you think?
Doing this tonight Al! The lamb has been tenderising for almost 2 hours and is delicious. Cannot wait till my wife gets home and I can start the curry. Your vids are amazing and has really got me through a tough year. Thank you so much X
I have been everywhere on this UA-cam and have done every recipe going for years. Al you are a legend and love your recipes. Your personality combined with your methods. Brilliant. Thanks
Book 📖 definitely Al love what you do . Covid is crap but encouraging me to be at home and cook more of your recipes
Al is one of my favorite chefs to watch on UA-cam
Hi Al, I'm Steve from Bradford and we are spoilt for curries here. Got to say though that your recipes are just as amazing (if not better). A book sounds great but I also love the live cooking blogs and it wouldn't be as good with just a cook book only (my opinion ofcourse) I never used to cook before lockdown and you have inspired me and as a result I have inspired my family and friends too. I love cooking curries now and its all thanks to you. TC and Cheers 🍻
I'm from Bradford too!! And I batch cook these instead of buying them.now!!
It's a bit odd watching videos from the times of the pandemic... It's so easy to forget, now that things are back to normal, just how weird things were.. My lockdown obsession was cooking carbonara properly! I have now gone through the Italian range which interested me and have moved on to curry. Thank you for doing this, Al, when times were hard. I'm sure it helped a lot of people. It's certainly helping me now, even though times are (apparently) better. You have taught me loads and my curries have improved so much. Knowledge is power!
Love every recipe! Such a dedicated guy. A natural entertainer too. Love to listen to your commentary and banter....
Thanks Stuart. Appreciate your comment. Thx
Al, I stumbled upon your channel about 3 weeks ago and I am now literally addicted to watching you.
As a result of that, I have bought a 24cm pan from your list & also spent a small fortune on spices.
I am just about to make my very first base gravy so wish me luck!
I then hope to build great food based on all those wonderful recipes & using your vlogs.
Definitely get a cooking/chat video on the go, it will be great!
Lovely stuff Al. Been watching your videos and cooking your curries for a couple of years now. I’m from UK (Sunny Margate) originally but moved to Australia 11 years ago and it’s very difficult to get a good BIR curry over here. Thanks for giving us expats a curry lifeline!
Made this many times but tried it with the proper pre cooked lamb recipe also. Game changer! Nicest curry I’ve ever eaten.
Looks great
Just recently joined ,fantastic to watch and learn waiting for the book definitely,pleasure to watch.
I used to be a gas man but after moving to Spain, no installed gas over here. So got a similar induction plate to yours just to try, now i would not use anything else so fast and clean. A book of the recipes would be great as long as it,s shipped over here, love your curries made a lot here. Keep up the good work.
lamb rogan josh is my favorite curry cant wait to try it al
Great recipe Al and definitely yes to a book too ! ... Your channel continues to inspire as do you so keep up the good work !
Glad you enjoy it!
Having a guest is a great idea, interaction can be quite entertaining. Keep up the good work Al
Best curry I ever had. You certainly know how to cook them.
Yes to the book and having guests 👍
These are the best curries I've ever made!! Definitely bring out a book, and yes to having guests!
Hi Al, I’ve been following you for a few years really glad your back regularly, my sister and I love to cook your curries not had a bad one yet! Great idea of yours to have guests, I’m sure you’ll have a long queue of people wanting tuition from the best teacher! Thanks for all your tips and advice you always explain things properly, cheers!
Loved this video. Will be making this for sure. Your ace!!!
Cheers for addressing burnout concerns and doing this on your terms.
looks fanstastic got to try this thanks for all the tips you tell us keep it up AL
Absolutely the best curry I have ever made thank you Al. Made the powder mix and the base curry yesterday then the lamb first thing today then put them together today to make the curry. Well worth all the effort
Hi Al made the lamb Rogan me my kids and all family think it is the best thanks for taking your time to make the vid for us all.
I think having a guest round while u cook is a great idea. Also realising a book would be amazing. I love making your curries and can’t wait to make this one.
I love that food yummy cooking thank you my friend
I cooked this last night to great success. I pressure cooked the base gravy and pre-cooked lamb. Tastes just like I remember the restaurant version. Thanks for your videos!
Another great video.... REAL beer and a curry, my 2 favourite things and yes to a book
mate you are the man! keep this going love it rogan is my fav curry and always go lamb as well gonna try this at the weekend
Al's Kitchen ..Picasso of the curry world..great video
Release the book: I can get rid of all those scraps of paper!!
Will try this new version of the recipe 👍
Would buy your book 100% Al, keep up the great work
Al I’m watching from North Carolina! Love your curries.
That's great. Are you British?
Yes to a book! Yes to guests! Love the videos.
Love your recipes Al, amazing
I'm absolutely loving your videos. So much passion and genuine love for food. .
this is a new channel for me can you help me with where to buy ingredients in the uk i was at tesco and asda but its little jars not big bags. thanks for the channel i love it already
Simply delicious! Thank yooooou ❤️
I love the way you speak..Obviously you are master at cooking,but also a good bloke
Hi Al
That looks absolutely delicious!!
Lamb is my favourite meat in any curry but rogon is perfect for lamb.
Great recipe and thank you for sharing 👍🏻
Cheers mate
Kev
long time lurker, first time commenter. Thanks Al for all the great recipes, I use your tutorials at least twice a week and they're always a success! :-)
Hi, I am so looking forward to making this and will definitely do the lamb first with the other recipe you have. I'm from Scotland. I really think a book would be a best seller as your recipes are amazing. Thanks again for all your wonderful recipes.😊👍👍👍
You are my favourite channel for Indian curries.
Great recipe Al and definitely yes to the book 👍
Really appreciate the video’s, great content. I made a couple of your dishes and they have been amazing.
Keep it up.
Yes to a book please 🙏 Enjoying all the recipes for your delicious curries and the added bonus of being relatively low fat 👍🙂
Trying this tonite looks yum yum
Love your videos, cracking food and tips, defo one I will try soon, great to see u keeping up the good work.
Fantastic! That’s my Friday night dinner sorted! Off to the shops!
Another winner from the number one curry chef!!! Al, please!!!! We're still waiting for the classic PRAWN CURRY and PRAWN VINDALOO!!! If you do them, I'll give you some Thai recipes that you can cook from scratch including making your own chili pastes.
Great idea Al, be nic to see you cook for somone oth than yourself
You are a legend Al, thank you, your recipes are the best!
Hi Al how would you upscale this to make enough for 10 people ?
This looks great, I can’t believe I’ve not seen this channel before!
Excellent video as always buddy, looking forward to seeing your next one
Atb
Paul
Not prepped any pre cooked lamb, definitely get a book out Al, would be a great stocking filler if you had released it earlier! Guests would be fun get them to cook under your instruction to show everyone at home how easy it is to churn out BIR curries! Keep up the good work
With Induction hobs you have to use induction made pots n pans.
After years of trying to make a decent curry I’d all but given up and sunk into the lowest depths in desperation, yes, I’m not ashamed to say it, I’ve been dishing up jar sauced “curry’s”.
I’ve just finished my first Al’s Kitchen BIR family dinner, it went down a bomb, loved it. Accompanied with a plain rice, popadoms and AK’s onion bhaji’s. I’ve been researching and testing for a few weeks but tonight was the night, I cooked exactly as AK instructs.
It’s been a real pleasure researching Al’s detailed but easy to follow recipes. I came across them via a neighbour / friend whose curry’s were amazing. I asked him his secret expecting him to clam up but credit to him he pointed me to the UA-cam tutorials and I have not looked back.
Restocked my aging spices from Spicy Joes, yes a few issues with delivery times and I’ve spoken to Nigel who apologised for the delay but the surge in orders since he linked with AK caused a backlog which he assures me he is getting to grips with.
Then a compared AK work to other chefs. I generally try to do Mada Jeffrey’s recipes but they are more authentic and not the BIR I was chasing. The Curry Guy is good but a bit too detailed at times and didn’t find the recipes as easy to follow as AK’s UA-cam outputs.
So, I’m here, I’m cookin and looking forwards to family curry nights every Monday and no “jars” in sight. Al, you ask in your lamb rogan Josh for comments so here a few trying to be constructive.
1. Please update your recipes now you have launched the spice ready mixes. Just highlight which ingredients to leave out and how much of the “mixed spice” to put in. I bought half a dozen and the QR takes me to correct UA-cam video but it doesn’t explain to the beginner what to leave out and how much “spice mix” to put in.
2. Please document your recipes in a book. I love the UA-cam channel as a learning tool and I love your delivery, it’s like cooking with a mate in the kitchen but i would prefer a book at the right page next to the pan when it comes to the actual cooking. It’s an age thing, at 71 I can adapt to change but I just prefer a recipe to follow. If not a book a “Print” sheet in the links.
Thanks for relighting my curry passion Al, keep up the good work.😀
Just found you from FB link. Very well presented makes it very easy to follow. Looks delicious
Looks amazing 👏. How many millimetres of base gravy did you use in total, please?
No coconut powdered milk in the recipe?
Yes please to the book mate, my curry stained scrap of paper collection is getting a bit out of hand now :)
Thank you for this fantastic channel, its been a godsend, cheers from Australia.
My mum doesn't like lamb, but this turned her over! She absolutely loved it and so did i!!
Yes please to the cook book
Cook on gas and must say I have cooked using most of the other BIR chefs but can honestly say your method is the best! Loved the Madras and Bhuna keep the great work up Al🤘
Another fantastic curry.
I made your lemon rice for a change at the weekend fantastic as is your pilau rice i also make your Aloo Gobi as a side with a chicken chasni which i add extra mint too just because we like mint and as you have said there is so much flexibility in your curry recipes.
Unfortunately i use an induction hob as we have no gas in our village in Devon but i found using a deep cast iron dish works well and a little less over spill.
You have inspired me to buy authentic serving dishes which look great when having friends around.
Made your special curry powder and of course the all important base gravy.
Thank you for your continued curry recipes.
Thanks Al, great as usual, you have made my curry cooking experience great, many thanks from Turkey.
Hi Al may be a live Q&A? Great vid mate thank you for sharing
Do you have a link for the steel frying pan?
Have you made a garlic chilli chicken balti.
Yes book would be gr8 Al👍
Said before Hyderabadi Chicken curry.
Had it in Aagrah Yorkshire, different to anything i ever had before.
I think it had fresh Mint and a touch of coconut.
But heat as well fantastic it was?
Keep vids coming . Love the details this what makes your vids worth watching as i learnt so much
Thanks🙏
If I wasn't making a batch of your recipe lamb samosas tomorrow I'd be giving this a shot. Bizarrely, just had an induction hob fitted this week, its amazing. Thanks again for these videos.
How do you prepare the lamb mate?
Hi Al, I've noticed in your vidros you say don't use Non stick pans. Whys that?
Al just found your channel, you are a man after my own heart, love to cook, love indian food - love the channel, love your techniques and enthusiasm! - tried this as it is one of my favourites - brilliant work keep going! I'm more real ale person but always like a lager with curry!
Thank you so much 🙂
A book sounds great! Lamb Rogan Josh is my go-to dish at any BIR so I’m looking forward to trying this one.
Watching from New Zealand Al, would definitely buy a cook book!
Looks superb as always, genuinely really grateful for the new skills I've learnt from you while we were all stuck on furlough in the spring.
Im from Wolverhampton and my local used to do an amazing Garlic Chilli Chicken which I'm on tonight.👌
Great your getting some freebies, as you say it would be a fantastic for the garden in the summer but I prefer my old gas cooker.
Ah mate you need to get on the book, 'Al's Curry and beer book' got to be a winner
Much appreciated!
Al love your curries. Quick question - are your recipes always for one person and should I double all the ingredients for two including all the spices and chilis or just double the meat or prawns?
Double the meat. Add a little more gravy. Increase the spices only slightly
@@AlsKitchen Awesome thanks Al. Love the channel.
Ratanjot extract?
Bay leaf and cardomon earlier?
I'm using induction with stainless steel cookware exclusively - learned the knack and happy with it.
BIR Lamb Rogan Josh is my favourite curry - I got the recipe from a food scientist (not a chef).
In British restaurants, they often use goat (that they call mutton) instead of lamb, even though it is on the menu as lamb; if you ask, they have to tell you whether it is lamb or goat. Maybe some will not, I'm not sure.
Hi Al great as usual.
Can you please do a:-
Rezala
Up north i had this wonderful curry, but it varies from place to place. Best one so far i had was up North with Chicken and Mince Meat.
Definitely one for the winter months. But really nice dish.
The other again i had up North in Aagrah Restaurant, was a,
Hyderabadi,
Again fantastic dish. Very different flavour to any other curry.
Please, if you were to post these dishes it would be great
Thanks Al
Your Tikka recipe is fantastic. I even purchased a hotplate to serve it like the restaurants👍
A book would be great for Christmas!
Great video and enjoy hearing what beer you are having 😆 i reckon you was dying to shake that pan though😆 Really great video and some good ideas mentioned too.The book would be good as i still follow along to videos when i do my curries just in case i miss anything (you know what its like having a beer whilst cooking). A book would be great if it contained all the curries on your channel and ingredients and a short step by step guide maybe.I would buy it anyway! Made my base gravy tonight ready for curries tomorrow night.Just wanna also say id love you to come make curry at our house 😆 i get mocked by friends and wife saying i love Al as they always hear your videos on when im cooking curry as i double check as i said to make sure i get them bang on.🤣 imagine Al special guest! Be genius and plenty beer 🍻
I have a halogen hob which I don’t like for curries so I use a camping stove set on top of it! I have a portable single induction hob which I set beside me with my base on it. Works well! And yes, please write a book.
Do you have a book yet ?
Hi Al, greetings from Canada. I'm from Yorkshire originally and a massive curry fan. I'm going to make Lamb Rogan Josh next weekend using your method. I've been using an induction range for a while now and really like it. As I live in a small town (Goderich, Ontario) and there are no Indian restaurants, I make my own curries and also Pork Pies for a taste of over 'ome.
WOW! Looks great!
Thanks Bud
Al I've been using induction hob with stainless steel pans for a while now with good results. I always have felt that I'm missing the 'caramelisation' effect that seems to occur with flame. What do you think?
in answer to your question midway, i have to cook on an electric hob, with practise you can achieve the right heat
Please release a book, I'd definitely buy it. I like cooking along, but I prefer to gave s book too.
Easily top 3 curry faves....
I would deffo buy your book ❤️❤️❤️
Made the sauce tonight to have with chicken....tasted brilliant .. will make again for sure cheers bud
Amazing
Al. Would you notice if the Bay leaf had not been used?
Looks great Al, my husband and I love re-creating your recipes