What am I doing wrong?
Discussion
I have had a couple of attempts now at cooking a chicken curry with lamb mince in it too like various dishes you can get from restaurants and take outs. The problem I am having is that regardless of how coarse the lamb mince or how I cook it before i put it in the curry it kind of blends into the background and doesn't sit in the dish as a distinct element like it does in a restaurant or take away attempt. What am I doing wrong?
Mobile Chicane said:
That's because curry houses have to hand vats of basic sauces, plus trays of lamb, chicken, mince, etc, all cooked separately.
'Meat' and 'sauce' are combined at the last minute, together with whatever spices are required to version 'basic sauce' into 'your order'.
Yeah I know that and I tried to replicate that by cooking the lamb mince with spices and then adding it to the chicken and sauce at the end but it still didn't have that distinct presence that it does in a restaurant.'Meat' and 'sauce' are combined at the last minute, together with whatever spices are required to version 'basic sauce' into 'your order'.
You're describing what is known locally as Nawab Bangla.
If your lamb mince is paling in to insignificance then try the following:
Brown in a non stick pan without adding oil. Keep it moving and drive off the moisture.
Once it starts to turn brown add two cloves of crushed garlic, a teaspoon of cumin, coriander, fenugreek and half a tsp of turmeric.
Cook the spices out, season to taste but quite liberally, and then add to your chicken. It'll also need a bit of chilli to stand out.
In addition to the extra flavour that this gives, make sure you don't have too much 'gravy' or base sauce as this will mask the flavour of your other ingredients. If you do end up with a loose sauce reduce it all over a high heat until you reach the required consistency.
The more concentrated it becomes, the higher the impact you get with each bite.
If your lamb mince is paling in to insignificance then try the following:
Brown in a non stick pan without adding oil. Keep it moving and drive off the moisture.
Once it starts to turn brown add two cloves of crushed garlic, a teaspoon of cumin, coriander, fenugreek and half a tsp of turmeric.
Cook the spices out, season to taste but quite liberally, and then add to your chicken. It'll also need a bit of chilli to stand out.
In addition to the extra flavour that this gives, make sure you don't have too much 'gravy' or base sauce as this will mask the flavour of your other ingredients. If you do end up with a loose sauce reduce it all over a high heat until you reach the required consistency.
The more concentrated it becomes, the higher the impact you get with each bite.
Edited by Pferdestarke on Saturday 9th November 01:26
Pferdestarke said:
You're describing what is known locally as Nawab Bangla.
If your lamb mince is paling in to insignificance then try the following:
Brown in a non stick pan without adding oil. Keep it moving and drive off the moisture.
Once it starts to turn brown add two cloves of crushed garlic, a teaspoon of cumin, coriander, fenugreek and half a tsp of turmeric.
Cook the spices out, season to taste but quite liberally, and then add to your chicken. It'll also need a bit of chilli to stand out.
In addition to the extra flavour that this gives, make sure you don't have too much 'gravy' or base sauce as this will mask the flavour of your other ingredients. If you do end up with a loose sauce reduce it all over a high heat until you reach the required consistency.
The more concentrated it becomes, the higher the impact you get with each bite.
That's pretty much what I have done. Even tried a really coarse mince with lots of spices and chilli and it still kind if faded into the background If your lamb mince is paling in to insignificance then try the following:
Brown in a non stick pan without adding oil. Keep it moving and drive off the moisture.
Once it starts to turn brown add two cloves of crushed garlic, a teaspoon of cumin, coriander, fenugreek and half a tsp of turmeric.
Cook the spices out, season to taste but quite liberally, and then add to your chicken. It'll also need a bit of chilli to stand out.
In addition to the extra flavour that this gives, make sure you don't have too much 'gravy' or base sauce as this will mask the flavour of your other ingredients. If you do end up with a loose sauce reduce it all over a high heat until you reach the required consistency.
The more concentrated it becomes, the higher the impact you get with each bite.
Edited by Pferdestarke on Saturday 9th November 01:26
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