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Meat was washed properly with time taken, but blood is still going to come out no matter how much you clean as it's raw. The other alternative is to boil the meat separately before chucking it in the pan which will remove blood and other residues if you are abit concerned.

It's optional

It was on the spice plate 5 mins after onion simmering. You can put the salt with the chopped onions which I actually normally do. It was put with the spices, just to make it easier.

Walaikum as Salam. Inshallah

@@simpletastydishes4309 i am living alone, this has really helped me, your videos are simple and easy to understand, especially when you talk in English and make bengali curries. Jazak'Allahu khairan bro

Thank you for the feedback. If you are cooking with 1kg or 2kg meat, then cook it for 1 hour instead of 45mins for tenderising followed by the final 15 mins. Also, you need to use the same 2 glasses of water, as water comes out of meat anyway whilst cooking.

Thanks so much. It is honestly life changing to finally know how to cook this dish!

Is the two cups of water hot or cold?

@Megan-vb1cm Cold tap water

Fas Furon or Panch Puran is an Indian 5 Spice Mix. It includes Fenugreek, Kalwanji seeds, Mustard seeds, Cumin seeds and Fennel seeds.

Walaikum as salam. I bought the spinach from the local market stall

@@simpletastydishes4309 will I find it in Asian supermarket?

Walaikum as Salam. I was using Bolsts Hot Curry Powder

@@simpletastydishes4309 thank u

No worries

It is 5 spices and it is the Indian 5 spices

Thank you very much again with your kind words!

It is lamb meat. Please do let me know how it goes

Just ate it now, wow! I've tried so many recipes on RUclips, yours was easily the best. The only one I've found that taste like a real bengali curry. I'll try some of your other recipes next

Thank you very much 👍🏻 and happy to hear that

Good choice!

Yes you should add aloo at the same time as the baby chicken or last 20-30mins

They got branches in Leicester and Manchester

Do you also leave out the jeera and coriander powder like this video did?

This is what I want to know too!

u have to cook it until the onions melt, it may not be 45 minutes but longer. medium heat

One fix is: try frying the onion first, separately and in high flame until it starts getting brown on corners, before adding the meat into it. Sometimes the type of onion itself ( I mean, red or white or authentic Bangladeshi small onions) makes a huge difference. Good luck with your cooking!

The amount of water is perfect for the amount of spices and meat portions. But there is no problems in adding more

That's my question too. Many, many people put the garlic, ginger, onion and salt first, then add bayleaf, cardamom, cinnamon and a few others; then they put in all the powder spices and let it cook for like 5 mins. Then finally add the meat and cook for a long time, adding water at least 2/3 times as it evaporates while the meat is cooked. But some people also cook the meat first and then add the powder spices. I wonder if it makes a difference in aroma?

You can cook the meat all the way through first and then add the powdered spices. Add the onions and other spices along with meat, so the flavours get blended in and onions caramelise. I have added everything here all at once, just to make it simple for anyone watching this video. I appreciate your good feedbacks Thanks