Lamb Sylheti Dhania at Lal Sher Indian Restaurant | Richard Sayce | Misty Ricardo
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- Опубликовано: 21 май 2024
- 🐑🌶️🌿 LAMB SYLHETI DHANIA 🌿🌶️🐑
I’m delighted to be filming at Lal Sher, an Indian restaurant within a pub, which opened in early 2024. Owner Ali invited me to video some dishes in the kitchen, and I happily agreed. Lal Sher is a crafty name for the restaurant - it means 'Red Lion', the name of the pub in which is operates.
Head Chef Sha cooks one of the menu's signature dishes - Lamb Sylheti Dhania, cooked with chilli and plentty of fresh coriander (dhania). Sylheti is a region of Bangladesh where many Indian restaurant staff originate from, so the curry is aptly named.
Lal Sher Restaurant/Pub
516 Manchester Rd, Rixton, Warrington WA3 6JT
www.lalsher.co.uk/
Tel: 0161 775 1314
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Masala Sauce/Paste:
In the video you may be curious about the red ‘masala’ sauce that the chef added a little of during cooking. Pretty much all UK Indian restaurants and takeaways prepare big batches of this tangy stuff in advance, ready to put in curries. The most common of which is the Tikka Masala.
They often have a supplementary thick red paste, which is made with similar ingredients and made predominantly with coconut flour, ground almonds, and a sweet element such as sugar. Sometimes they have just have one ‘masala’ sauce/paste which is exclusively used in Tikka Masala or similar sweet and red curries
Methods for preparing the (thin) masala sauce vary between establishments, but the most commonly used ingredients are yoghurt, Pataks pastes (tikka, tandoori, Kashmiri), a tin of fruit, tomato puree or blended tinned tomatoes, lemon juice, and a generous amount of red food colouring.
The masala sauce and/or paste are prepared in bulk for speed of service, and as you can see in the video, is handy for the chef to add a little of it to various curries for extra flavour (and redness).
For the home cook, it’s not very practical to go to the trouble of prepping it unless you’re going to cook a lot of, say, chicken tikka masala.
For example, my (Misty Ricardo) tikka masala recipe (mistyricardo.com/tikka-masala...) uses the required ingredients in the frying pan when cooking the curry. Horses for courses, as they say.
Unsurprisingly, restaurants are usually protective of their masala sauce recipe. I don’t blame them.
Happy Cooking! 
Хобби
What a treat to see inside the kitchen! Looks so good thanks for this!
Thank you, always a pleasure
Our local Indian does a Sylheti but it includes keema mince & chicken Tikka pieces. It has a deep dark & thick red sauce with the most amazing flavours quite unlike anything else. I can never get close to reproducing it but this video has given me inspiration to keep trying. 😊👌
From Australia here. Good to see a new video. Have used your recipes/techniques for a few years and it’s always a treat for the family. Kudos to you.
Great to hear!
So happy your uploading again misty. You have my dream job to be able to see into indian restaurants ❤ look after yourself mate 👍
The chefs face at the beginning 😂😂 it looks like some stranger literally just walked in off the street and began introducing the chef
Maybe that's how it happened
@@MistyRicardo 😂 you're a funny guy. Seriously though, great video as always ❤️
Looks so delicious 👌🏻😋😋
Loving these!
Thanks, more to come
That looks delicious!
It was!
Looks great mate!
Can you explain what he meant by the “service onions” please?
Hi Richard - typically which cut of Lamb would they use for Lamb Tikka - they looked like quite large chunks? Love all your books and videos. Cheers, G
Usually it's neck of lamb. Glad you like my books, thanks very much.
Always wait the misty ricardo ‘mmm’ of approval
Really great to see you post more videos! I've been using your recipes and cookbooks for almost 10 years now, and I've never been able to cook better using anyone else's techniques :D
Glad you like them!
and much appreciated
Is the masala sauce made or bought in. If it's made will we get the recipe.?
● 1 tsp gram masala
● 1/2 tbsp Kashmir masala
● Tikka /tandoori paste
● 1tbsp mint sauce
● 1/4 salt
● 2 tbsp sugar
● 1/2 cup yogurt
● 1 tbsp garlic - ginger paste
● 2 tbsp Almond powder
● 2 tbsp coconut powder
● 1 handful of fresh coriander
● 1 tbsp lemon juice
● 1/4 tsp Red food color
●1/4 tsp orange or yellow food color
Blend together & you have masala sauce.
Thank me later
@@kmurphy994hi pal, is that Kashmiri Masala Paste or powder??
@@celticdruid389 Pataks Kashmiri paste is good
I’d recommend East at home website..they sell great Bir ingredients especially masala sauce
@@kmurphy994 awesome. Cheers. Will give it a go.
Can curries be done in a slow cooker?
Not really suitable for this kind of curry. The ingredients need a good amount of heat to cook properly. There's no harm in putting it in a slow cooker once cooked a leave to improve.
Did this head chef used to work at "love balti" takeaway is salford
Interesting. I'll try to remember to ask him next time I see Sha.
Looks tasty! 😢
It is!
It was, thank you.
you love coriander to much you must like soap
so he only added a small amount of Mixed Powder ? (as well as the Tikka Massalla sauce) 🤔