How to cook Beef madras,beef,beef madras curry,beef madras recipe, Indian recipe, restaurant style
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- Опубліковано 3 сер 2024
- How to cook Beef madras , beef,beef madras curry,beef madras recipe, Indian recipe, restaurant style
Beef Madras ,
Ingredients
1 Step
1 kg beef meat
4x medium size onions (500g in total weight}
1½ cup oil
2Tsp salt
4 Cardamon pods
2x sticks of Cinnamon
4x Bay leaves
2 Heap Tbs of Garlic & Ginger paste
2 Tomato
5 green chilly
½ red pepper
10 stems of fresh coriander
2 Step
1½ Tsp Turmeric
2 Tsp Kashmir red chili powder
1 Tsp Paprika
1½ Tsp coriander Powder
1½ Tsp Cumin Powder
1 Heap Tsp of Meith Leaves
3Tbs of lemon
3 steps
Add
water
Recipe by Chef Din
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I have made this twice now and love how easy it is to cook and the taste is awesome. Reminds me of the curries I ate in Bradford in the 80's. Thanks chef Din.
Fantastic can’t wait to try this
Amazing, my mouth is watering yum
Looks lovely, defiantly trying this one
Brilliant! Thank you!
Awesome taste ....chef perfect
This looks amazing!! Definitely giving this a try 👍🙌
Just finished making this and it tastes amazing. Best I've made yet! Can't wait to try your other dishes. Thank you Chef Din 😊
Great Friday , I’m getting great feed back people make my recipes and they are turning out great, that was my plan!!
This week I’m releasing another video for butter chicken this is really nice so you have to try this one, make sure you tell all your friends !! Bye for now!
Din
Well done!
Just made it wow it like my favorite. Made three different recipes by other people this is best one by far. Thanks 😊
Wow, looks amazing.
Thanks for bringing your awesome chef experience to the masses on UA-cam, some great content on your channel. I've been cooking BIR and fusion since finding Pat Chapman 25 or so years ago and really have upped my game recently with channels actually showing cooking technique from both authentic and BIR styles. Personally I enjoy the fusion style of both using fresh ingredients, freshly ground spices, making my own Ghee and Bunjarra alongside time reduction with base gravy.
The oil removal tip was exceptionally useful as oil is so important but so many skimp on adding oil for health reasons, by removing it at the end you get the best of both worlds, true cooking but no excess and flavoured oil for the next dish 🙌
Personally for authentic styles I would have added the beef bones in this dish to release the marrow, would take it up another level.
I'm also fascinated that spices are often added half way through in authentic dishes as I presumed they wouldn't release and may taste gritty and uncooked when compared to often being fried at the beginning in BIR, but your content highlighted that they still fry as the oil floats and the water is significantly reduced leaving maillard onions and oil, hence they fry (bhuna) same as adding a little base gravy and spices at the beginning of BIR. Then further water is a added and left another 30 mins or so. And as you say, you're making the base gravy at the same time, it all came together for me at that moment, thank you.
Good luck, looking forward to both authentic and BIR up and coming dishes.
Thank you! I will give this a try tomorrow. It looks amazing!! :)
Looks amazing
Looks delicious
This looks awesome making it at weekend thank you sir 🙏
You’re enjoy it, cook my peas pilau to go with it and maybe some of my onion bhajees!! 🤞
Looks good! I’ll try this tonight!
I just done this with neck fillet. You're a mad genius Chef Din, it was ace
Glad you enjoyed it make sure you check out all my recipes?
This reminds me of the beef madras my mate Grahame and I used to get at the Bombay Restaurant in Richmond about 1970. It was so good we both had two one evening. It was the dish that converted me to curry and started me making them. Thanks for a golden oldie
Hi Bill. Were curries different back then?
Thanks well explained instructions thanks can't wait
I’m sure you will enjoy , please keep me posted!
Chef, this so good it's pretty much all I've eaten for the last 3 days! This method takes more time than the usual pan fry, but the results are out of this world. Thank you so much, you must compile a book. I was going to have chicken stew tonight, but guess what? Chicken Madras for me and I can't wait!
I’m so glad you’re enjoying my traditional curries, most people are not interested in traditional curries, they want restaurant style curries!
When I cook at home I always cook traditional curries for myself and friends and families!!
I’m working on a goat curry for my next recipe & video !
Thank you Chef Din for showing us how to cook this delicious food, for me it's my third time for this recipe and it won't be my last.
Keep enjoying my recipe , now they are yours!! Have a good day!
Looks great👌🏻🙏
I have shown you how ! Please have ago and cook and enjoy its delicious!
Chef din i am cooking this right now.thank you for all your videos my friend
You’re welcome , remember to take photos and share your experiences with the group !
Loving this all in the one pot method ! Just discovered the channel, glad I have ! / Mark.
Thank you sir, I'm going to cook this up for me and my wife this Wednesday. Looks fantastic and thanks for explaining the reasons for each stage along with the method
You won’t be disappointed, you should cook my pilau rice it’s very easy check out my recipe!
Brilliant
Cooked this last week, it was amazing, am going to try the butter chicken today, wife like a buhna, any chance of a recipe, keep up the good work, much appreciated.
Hi Carl, that’s great, that’s in the pipe line! I have so many recipes ! Please share your experience with the group!! Next week it’s chicken tikka I have it in the fridge marinating since yesterday will cook tomorrow! Then I will be make a massla sauce , then put both together you have the famous chicken Tikka masala!!!
Made this today and it tastes fantastic. Left in slow cooked on low to Cook the meat even more. Thanks Din
Fantastic!
I’m glad you left some of that delicious oil in at the end, full of flavour. Great video
I’m glad you enjoyed it!!
I expected the meat to break up with all the stirring, but it didn't and I can see the value in all that stirring, it plays a vital part in creating this curry, which looks great ! Thanks for showing another way to cook a curry and also explaining what is happening, for instance, 'simmer for another 20-25 minutes for the spices to cook out'. Much appreciated
Hi Rob , indian cooking isn’t complicated, this is what I’m trying to get across to everyone , my method is the traditional way of cooking , I’m so glad everyone is seeing that fact and discovering how simple it really is to cook indian cuisine at home .
I will be show how to create restaurants style curries as well for those who want to open a indian resturant at home, but first I will have to make videos show how to get all the prep ready to create all the different curries! So watch this space !!
@@ChefDin For over 20 years I've been trying to recreate the Indian Curries I enjoyed in the UK 1969-1973. This was mainly in Ipswich, Suffolk and I think the restaurants were owned by Pakistanis. Your Beef Madras looked very similar - before you removed the oil.
I know there's a difference between Traditional and Restaurant curries. Perhaps those 1970's curries were more Traditional style?
You've inspired me to try this Beef Madras recipe. Just hope I can keep the heat low enough on the gas cooktop without burning.
What was the overall length of time of the cook? I see there was 50 minutes and another 50 minutes, then the 20-25 minutes, was there more?
I'm subscribed!
Made this today and it was absolutely lovely. I reduced the amount of chilli powder to one teaspoon because my wife and I prefer a milder curry. I also found, strangely, that unlike you, I didn’t have to add any water at all after the first hour? The ingredients with 500g of beef made a generous portion for 2 people. Adding some water or a base gravy at the end would probably stretch it to 3 or 4 servings. Thank you so much Chef Din for this wonderful recipe.
Well done Andy and I’m glad you enjoyed it !!
Hi Din Just finished this and it tastes amazing.I like the way you explain why you are doing things like stirring to break down onions to create a lovely sauce. Your channel is the best and most informative on youtube. Please sort out the 15mins and 50mins on subtitles for neebees to enjoy this dish at its fullest. Thank you
Evening Robert
I’m so glad you enjoyed but
That’s a coincidence , because I cooked this with one of my subscribers and followers who messaged me that he was coming to tenerife for a hoilday , so I invited him to come a have a curry with me! He had a wonderful day learning how to cook this dish and my lentils! And most importantly he loved eating it!!
Cheers chef I will definitely give it ago 😊
Making one of these right now...Absolutely top Quality din. 👍🏻👍🏻👍🏻
Keep me posted!!
Iv'e once again cooked this dish Chef...Delicious my friends love it Thanks" Eric.
Glad your friends enjoyed it! Watch out for another beef curry dish I will be posting soon!!
Chef Din, I enjoyed watching your videos and I learn a lot of tips and tricks in cooking. I initially was just wondering what distinguishes rogan josh from vindaloo and it seems it's probably the amount used for kashmiri chili for spice level and preference of ghee VS grapeseed oil. Then I got to this video at 6:15 spice level determines the dish somehow? Like half teaspoon of kashmiri plus garam masala is beef curry, double the amount of kashmiri becomes beef madras, triple the amount of kashmiri becomes vindaloo. I love all things curry, madras, vindaloo, rogan josh, tikka masala, butter chicken. Thank you for showing us how to make these dishes!
Normally we would say hot curry! In Resturant we need to put a level on curries to define how hot they are! Madras , vindaloo, Ceylon and so on so any curry can be a vindaloo!
So if you add same amount of chilli and lemon juice to a rogan, then you have got yourself a rogan vindaloo! In my restaurant my customers used to make up their own curries , I loved it because I charged them extra for the privilege!! Hope that answers your question!
Thank you so much Chef, I did cook this and your pilau rice for my wife and I tonight and I must say after 20 odd years of getting things wrong *mostly (As Als 30 min deallys have been a game changer for me) This Madras was delicious. Everything that I feel an excellent curry should be, a good hearty stew with great flavour. Outstanding sir
lots of flavour in that oil. leave it in, it's part of the gravy, well done chef.
I always cook beef curries in this style now, next level results everytime
Good!! 👍
@@ChefDin I meant this style!
Just made this tonight and my friends loved it. This is my favourite recipe, just for the process. Next level
@@cfcolly I thought you like Thai style curries and was wondering why you said that!! Anyway I’m glad you’re enjoying my recipes there plenty for you to try!!
@@ChefDin it was a typo! Thanks for this recipe. It leveled up my beef curries.
Hi Din I made your Beef madras today for supper and it is superb, so rich and a great depth of flavour too, many thanks from Scotland, I'm a hap hap hap hap hap happy guy,
I’m glad you enjoyed it! Now you have many recipes to enjoy! 👍
Looks awesome, definitely giving it a go. Thanks.
You should , you’re see what you’re been missing! Merry Christmas 🎅
I definitely will over the holidays. Merry Christmas from Ireland.
I have tried to make beef madras atleast 3 times in the past and failed. After following Chef Din's receipe I am extremely thrilled with the results. Despite being a good cook generally this was one dish I failed to crack but not anymore. The curry was fabulous 👌 and the part in your video mid way when you mentioned leaving it to cook longer until the meat softens is soo crucial to the final result. Only downside is it takes time but the final dish is well worth it.😋
Well done! It gose very well with my lentil recipe and peas pilau! Remember to share ?
Have used several methods over the years and loved your combination of the curry gravy cooked before the addition of the spices. This curry was fantastic. My wife forgot to turn the gas off and so this bubbled away slowly all night long. A fire hazard but delicious all the same. Cheers!
Lucky you didn’t have a fire 🔥 please be careful I wouldn’t like to be blamed!! 😆 lol
Looks awesome Din :-)
Hi Chef Din. I have been making curries for years but always added the spices along with water and tomato puree straight after frying the onions and other veggies. I have tried your method about three times now and will always use it as the result is far superior and there is much more depth to the taste. You are a deadly chef and I have subscribed to your channel and am looking forward to looking through your videos. Thanks so such for the insight. It would be interesting to know how you learned to cook.
I’m glad you are enjoying my recipes, I have trained many chefs in my time , by the time you have cooked my many recipes you too will be an expert!!
I have been cooking since I was 14 years old and learnt my skills from chefs who were the pioneers in the indian restaurant trade in the uk on of them being my Mother who was one of the first female chefs I myself started running my own restaurants back in 1977 until I retired in 2015!
Fantastic 👳🏽👍🏻
Your beef madras looks delicious. Glad to subscribe. Best wishes from Northern Ireland. Thank you 🙏🏻
Welcome Keith any problems drop me a line!!
Made this for wife tonight and she loved it, thanks chef.
So you’re not in the dog house, Lol 😂
@@ChefDin 😁 Actually Chef the total opposite was true, so thanks again 😉
Fantastic recipe and subscribed looking forward to making many others.
@@McD4VE I have a classic recipe posting today at 3 pm ! My one pot chicken Kurma ! It’s my wife’s second favourite curry!!
Hi Chef Din, I have just discovered you this week, and I'm already addicted to your channel. What cut of beef do you ask your butcher for please? I have just started and made your base gravy and chicken tikka madras, went down a treat so thank you. I hope to make this soon and upload you an end result, yours looks amazing 👌
Best beef is meat on the bone and a little fatty is good it doesn’t need to be an expensive cut , try Chuck , rib, round they are good , if you have a good butcher ask him you want to cook a curry with the beef, he should be able to recommend!!
This is great Chef Din. Awaiting for your next recipe! Thank you and Greetings from Melbourne Victoria!
Greeting from sunny tenerife Dayan, I’m glad you’re enjoying my recipes , posting this week is my one pot chicken jalfrazi!
So glad I found your channel, that looks perfect. !
I'm sure it tastes fantastic too, so gonna try this one !
Please let me know your opinion , once you have cooked and tried it, I’m sure you enjoy ☺️
@@ChefDin Good evening Chef, I made this tonight, a long cook, but..... Just delicious! the flavours were perfect, the beef fell apart in the mouth. Restaurant style right here ...yum, and thank you.
This looks amazing can’t wait to try it.... what type of salt did you use? I noticed it was pink in colour.
Himalayan rock salt is pink, most likely that, but standard table salt will do equally as well
Yes! I Personal like Himalayan salt, I feel its more healthy!
Wow... very informative video and commentary - delicious looking dish. Also, I did not know the difference between a vinadloo and a madras
In a restaurant there’s not much between a madras and vindaloo, in a vindaloo there’s a piece of potato and a little more chilly , the potato’s there so the waiters can tell the difference!!
As usual, another stunning curry.
I will be attempting to make this one next week whilst at home on holiday from work (but as a lamb version).
Do you always make the base gravy this way? (as it does make more sense in alot of ways in saving freezer space when batch cooking!!).
Like me, you obviously prefer the Kashmiri chilli variety as it has more flavour character and a gentler heat.
Would you recommend any changes to this recipe for lamb, or will this be perfectly alright as it is? I would be very grateful for any suggestions if you feel there should be.
Thank you again for sharing your skills with us, I hope one day to be able to be as competent as you making amazing curry dishes in my kitchen! My real name is Andy and you never cease to amaze me; Cheers!!!
Hi Andy
I do have a lamb vindaloo recipe , just use the same quantity of Chile like the beef madras !
ua-cam.com/video/wYxsZOD5yAo/v-deo.html
This was my first Curry it became vendalo due 2 teaspoons chili powder, but wow, sooo good , thank u
Im glad you enjoyed it, th beauty of curry is next time you reduce the amount of chillies, and you have your perfect curry👍
Beautiful sir 🎉🎉🎉❤
Thank you! Cheers!
Made this 2x now and I think second time round is my best curry yet. It's so easy but I found both times I needed longer cooking time. Maybe my heat was too low. Didn't matter though as it tasted so good.
When your cooking meat you have to test during the cooking process to see if it’s tender the way you like it before you add the spices! I glad you’re enjoying it rennet you can add vegetables to it once you add the spices, then add the water!
Hi Chef Din, loving your recipes. Can you explain why you don’t cook all the spices on the first part of the cook (when tenderising the meat). I cook many traditional curry and they all have spices following a ‘browning of the onions’ stage.
Because this is the way I have been taught! I would suggest cooking my recipe and see if you enjoy it , which I’m sure you will!! There is many ways to cook curries , you just have to find what you like !
I love this music - what is it. Can I buy it from somewhere??
How much meat is used in this? If using 400 grams of mear, how much do you then portion out the ingredients?
Awesome vlog ,and job....this looks delicious....think this is one for next weekend....love beef madras....massive respect 🙏 🫡
You won’t be disappointed!!
Just made the Madras and it was Absolutely Gorgeous 😋
The best meat recipe I have made by far: 11out of 10 according to the wife it brought her back to the 70's & 80,s taste was amazing
Was wondering if there is a Fantastic Boneless chicken 🐔 one out there that's as good if not better please Sir 🙏🏻🙏🏽
Just use my chicken recipes with meat off the bone! Enjoy
I have lots of recipes on my channel, use this recipe for your chicken curry, add chilli to your desired taste!
ua-cam.com/video/DXSyIzwj4uI/v-deo.html
So how long is the total cooking time? Did you say 2 x 50mins approx then another 30 after water is added?👍
Looks fantastic!
Sorry mark, im getting so much feed back! answer to your question is 1x 50 ! You can always message me directly if you have any questions!
I was also unsure, at one point I thought 2 x 50 then 30 🙌 that's for confirming.
@@MrFrobbo Hi it’s 1x 50 minutes!
Legend !!!
Dear Chef Din, can I use butter instead of veg oil, do I add the butter at the start, or do I need to add it later in? X
If you want to use butter then Use ghee , that clarified butter! You will like the flavour!
@@ChefDin thanks x
Subscribed! I cook madrasthe other way and it tastes great. I mustbtry this.
Do you also have a recipe for making mushroon naan, garlic naan? Thank you! 🇨🇦
I have naan bread recipes check out my channel have lots of recipes!
Very nice mate 👌🏻
Will have to exchange you some haddock and chips for this when we reopen 💯%🙌🏻
Hope your both keeping well 👍🏻
When you going to reopen ?
@@ChefDin Most of us are still waiting for our second vaccination. Any reopening dates will be displayed on our Facebook page. Take care mate 🙌🏻
Hi again Chef Din, I just noticed that you say Coriander at 5.53 but it's clearly cumin seeds - Please could you confirm? I only noticed because I also prefer cumin seeds rather than ground cumin. I'm planning to make this curry next Monday, so I'm making some notes on your vid. thanks again, Rob
Hi Rob, to get a balance flavour you have to add coriander powder and cumin powder !try this when you have finished cooking the dish , as you like cumin seeds then do this ,get 1/2 Tsp of cumin seed dry roast the in a pan and gentle crush then in a pestle and mortar, then sprinkle them on top of the curry! You will get an amazing aroma when eating your meal!!
Excellent video. I realise years ago the authentic way of cooking Indian food is so satisfying and to be honest once you’ve tried it the old BIR method whilst being useful at times completely goes out the widow.
I prefer traditional curry, but the masses prefer BIR curries maybe slowly I may convert!! 😂
Hi. after watching you doing this dish...be interesting to see how you do a bhuna.
I make my Madras somewhat differently browning the meat first to avoid that insipid grey light brown colour.
Cheers
Is that a traditional or restaurant style?
@@ChefDin Style is irrelevant it just makes a better tasting product Din.
Try it... ..my mother did a lot of cooking and hers etc etc but maybe not always
with the knowledge of today.
😀
Chef what was the last dry spice you put in .... something leaves ? ....will be trying this looks sensational
Methi leaves, you can buy in indian grocery store!
@@ChefDin thanks chef
What a fabulous outdoor space and kitchen! Has anyone tried this in a slow cooker or pressure cooker with shin or flank?
Personally I have never cooked a curry in a slow /pressure cooker!
@@ChefDin I have - mostly pressure because I just don't get up early enough as it were. I've done Goan Pork Vindaloo, Portuguese style - and also a lamb shank: they worked very well. Your pre-cooked chicken came out very well from the slow cooker - and in effect the leftover sauce was enough like a BIR base to get away with it. I'll buy some shin or flank tomorrow from the local farm shop and give it a go on Sunday, low and slow. 👍
@@ChefDin I did but i accidentally used your 'Easy Beef Curry Recipe,By Chef Din'
@@jamesmansion2572 I hope you enjoyed it!
@@ChefDin I did, commented there on what I did. I think these not-base recipes are up for 'prep the night before, slam it on as you leave, and eat when you get back'. Possibly not with chicken. First time trying low and slow for me. I love shin!
Hi Din. If this were chicken thighs or breast is it a case of leaving the meat out at the beginning and just constantly stirring & covering until the veg is broken down, then add the spices followed by the chicken and cook for 15 mins or so? Thanks for bringing this simple but effective method to us👍
Your very welcomed , people think that cooking is difficult, it really isn’t, we just need someone to show us! And that’s what I’m doing!
@@ChefDin 👍👍…and about a chicken madras version…is what I asked correct?? Thx
Hey chef. How long do you fry the spices in the oil for? I don’t think you mention it.
Just a few minutes’
Looks awesome Din,
You going to have ago?
@@ChefDin definitely mate
Give it a go Sharon will love it!!
@@ChefDin will do mate,just got to get the rest of the powders..it's good listening to you when you're cooking.
hello chef, in one of your restaurants surely you would still use the base gravy method for service?
i dont understand how you could do this during a busy service ?
No this recipe is a traditional recipe not for the restaurants but would cook as a staff curry!! Merry Christmas
@@ChefDin Thank you chef , merry Christmas to you too, that makes sense, it looks like a labour of love , i must try this !!
i must say i can tell there is years of experience in your techniques, especially all the meat pre cook recipes, letting the meat simmer in its own juices without the addition of water is amazing !!!
I feel that your techniques are from a generation that is now lost... great work chef !!!
@@bradkneale7580 you’re right, my cooking techniques are lost , you will see this on UA-cam ,specially when they are cooking!!
But just maybe my video will keep the old Techniques a live for everyone including young chefs to learn who want to bring flavours back to restaurant style curries!!
Good easy t follow recipe Din, I love Madras, keep up the good work, get rid of the background music, very repetitive,
HI ABSOLUTELY BEAUTIFUL. I did it last night. I've tried loads and not had the results like this thank you.
One question. When do u do with all the oil that is taken out? I notice u have a pot of it, its delicious any ideas . Thank you
How much have you got left? And how much did you put in?
500kg seems like a lot of onion
i add the spices earlier because i want the meat to absorbe the spices and of course i would need to fry the meat in oil at the very beginning
Hi, I only have 500g of beef, do I half spice ingredients or keep it the same?
Yes, taste for salt?
So you only use Kashmir red chili powder and not normal chili or x - hot chili powder as Kashmir red chili powder isnt a hot spice?? just asking to clarify, thanks
Hi Barry
Did you know Barry is a indian name?
I use both sometime useing both in a curry , Kashmiri for colour and hot chilli powder and fresh chillies for favour!
Hope that answers your question!
Does the 500kg has to be 500 grams?
Gonna try this recepy out for dinner.
Yes
Hi chef Din, if using lamb would the timings and process be exactly the same?
Lamb take about 40 minutes just check that the meat is tender before you add the spices !
Is the first simmer 50 or 15mins and also what is the second when you turn it right down
Hi Debbie, you simmer for 50 minutes!
Very nice indeed
Could you use mutton on the bone instead of beef and cook this dish,do you think it will come out Nice ???
The answer is yes!
Hi , how long does the skimmed oil last in fridge ? Thanks
in the restaurants we made every day fresh , used it up on the same day ! I sure it will be fine for a week in the fridge!!
@@ChefDin thanks mate , BTW all your food looks amazing !!
@@matthewwhite8252 you’re welcome!!
Hi Chef Din. Really nice to come across you..
I’ve cooked curries for quiet a while, but usually it’s always been a guess..
Still got my 3 year old grand daughter loving them though 😆
So first time venturing with different Recipes.
What I would like to ask on this dish.
Instead of using garlic and ginger paste,
Could I just use fresh garlic and ginger.
I know basically the same thing.
But what would be the quantity?
8 garlic cloves and 1/4 ginger ?
Many thanks.
I’ll be watching this step by step tomorrow..
6/11...
Thanks again 👍
Hi
welcome
i only use fresh garlc and ginger , use half/half and blend with alittle water and oil and frezze in a ice cube maker the use one cube from frozen , saves a lot of time!!
@@ChefDin ok thanks 👍
Hi chef! In this video you fry the spices quite well then add water and explained that it needs a further 20-25 mins cooking for the spices to cook out properly. But in your recent restaurant style videos you’re adding the spices half way through a 6 minute cook - how do the spices get cooked properly in that restaurant style recipe? Seems like they don’t get enough time compared to this video.
Restaurant style curries and traditional are completely different, most of the spice are added to the base, Restaurant style curries I’m only adding very little hush to freshen up the curry, if you watch the video you’re see what I mean!! Hope that answers your question!
Hi, can you explain how to do this in slow cooker please? I made this, came out very nice ☺️🙏 but I would like to try it in the slow cooker. Can you explain how to do this? How long? When to add spices and water please?
I have never cook curries in a slow cooker, it changes the texture of the meat!!
Any reason why you want to cook in a slow cooker?
@@ChefDin thanks for replying 😊 well mostly I cook on the stove but I was looking for recipes to try with the slow cooker (when I don't really have time to cook its easier to use slow cooker) I really like this recipe so wanted to try on the slow cooker. And it seems like at the beginning you put everything in the pan and wait for it to cook just like u do with slow cooker so thought this may work nicely when using slow cooker.
@@soniabest6888 give it a go! Many years ago I tried cooking in a slow cooker and found it give the meat a different texture! But then you might like that! Good luck
Hi chef, can we add curd? If yes, please tell us when to add the curd.
When you add the water at the end!
@@ChefDin thanks chef ❤️ It was very delicious. Please upload different versions of beef recipes 🙏
Green or black cardomom pods?
I use both, in different curries!! But mostly use green!
Help please! Just making beef madras and the meat is tender after about 90 mins but I have loads of liquid still remaining. The oil is rising and I've increased the heat with no lid. Just wondering if I need to evaporate the liquid or can I add spices now. Help please!
Yes, once you finished you can alway siphon off the oil from the top!!
I'm reading this one year on and I'm on the verge of panic even now. 🤣
If use 500g meat would i need to change recipe slightly?
The recipe and ingredients are balanced for a 1kg of meat! If you want to enjoy this recipe then cook to the instructions I have given!
What if I double up the meat ?
Do I double up everything else ??
Yes , that should be fine !
Hi can you cook lamb the same way as the beef?
The answer is yes , the cooking time for lamb is about half an hour less !!
@@ChefDin thank you, I think your amazing and can’t wait to try some of your dishes 👍
Hi chef can you use chicken?
Yes, use your desired meat!! With any of my recipes, just cook meat until tender then add the spices!
What cut of beef did you use plz
Use any type of cheap cut of beef on the bone will give it better flavour! No need to use expensive cuts!
@@ChefDin thank you
Would rose veal work in this
yes darren. expensive meat to use!
in the video you show 1 table spoon of lemon juice but you say that it is 3 table spoons. what should be done?
Hi it’s 3tbsp
@SWE - the 'tablespoon' that comes into view in the video is a Chefs spoon, which is generally around 30ml or 2 TBSP, which is why he fills it and adds a bit more.
@@Red_Snappa it shows I’m an amateur film maker ,Lol! two table spoon !
I liked the different take on a madras but please kill the music. I will give this a try
All the curries at the moment on my channel are traditional! Which I love, just as my mum used to cook! The music is to fill the silence! It’s the recipe that take all the credits, let me know what you think when you cook one of the recipes?
@@ChefDin I totally understand why it's there but there is a better way. talk about why your doing things differently, rather than using the same music which to be honest takes away what I think your trying to do. I am glad to see your not doing bir currys with garvy. lets see a honest curry like your father tought you. Good luck with your you tube.