Lamb Vindaloo being cooked by Richard Sayce at Bhaji Fresh | Misty Ricardo's Curry Kitchen
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- Опубликовано: 26 дек 2021
- ** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricardo.com, plus see below for links to order) **
Bhaji Fresh Takeaway, Warrington, December 2021
Lamb Vindaloo - I (Richard Sayce) am at Bhaji Fresh again cooking a very hot Vindaloo to Chef Abdul's recipe. This version is essentially a Madras curry with more chilli powder in it. It's far from the authentic Indian vindaloo, but very delicious not to mention super hot!
I have a Vindaloo recipe in my book Curry Compendium, ideal for cooking at home. I also made a RUclips recipe video: • Chicken Vindaloo (Rest...
This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: • Indian Restaurant & Ta...
For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: mistyricardo.com/introduction...
My Mix Powder Recipe: mistyricardo.com/mix-powder-r...
My Base Gravy Recipe: mistyricardo.com/base-gravy-r...
Thanks to Abdul for giving me access to the kitchen and showing me around.
Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
bhajifresh.com/
For more information on British Indian Restaurant cooking, including my books and videos, please visit www.mistyricardo.com.
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricardo.com):
Amazon UK: amzn.to/3zkxgbl
Spicy Joes: bit.ly/3kUhOvZ
Waterstones: bit.ly/3te8I0R
WH Smith: bit.ly/3h4Hbdv
Wordery: bit.ly/3h0V1NQ
Blackwell's: bit.ly/3yIA0xt
Book Depository: bit.ly/38IvUe6 (free Worldwide delivery)
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FaceBook: / mistyricardoscurrykitchen
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Website: www.mistyricardo.com 
Хобби
My Gourmand Award-Winning Cookbooks:
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
I love a good lamb vindaloo. It always makes me think of Red Dwarf
You must be a curryholic like Lister 🥵
Ah man. Im craving lamb vindaloo big time now.
Me to!!
Looks great a real takeaway! I`m salivating!
That looks great, will be trying this recipe, thanks
Insanely good. Thanks for your pre cooked lamb recipe. Worked a treat
Simple and delicious!
Yep .. i've been cooking indian food more often these days. Its simple n delicious.
Very simple curry i cook it exactly same way and the taste is absolutely Amazing sooo yummy
Looks quality, my mouth is watering! 🤤🤤
my most favourite
Thanks Misty Riccardo!
That looked amazing I’m cooking one this week
I love this 👍👌
Look's spot on!
There was a moment when things got a bit wild! 😂 🌶️🌶️🌶️👍
Looks beautiful!
You have Taught Me How To Make Currys 🍛 💯👍🏻🏴 Made the Garlic Lamb 😋 👌🏻 Many Thanks ✌🏻
Looks quality 🔥
Delicious 😋
That was awesome to watch im right on this tonight
I enjoy watching your behind the scenes videos
What's that in the other pot that he keeps mixing?
Epic 🙌
Thank you Mr Cool.
Every Indian curry is so similar it's unbelievable
That's because most of their recipes are made up and not authentic.. It's like calling something a Yorkshire pudding and making it out of iron filings and sawdust..
@@vinba8234 😂🤣😂🤣👍👍👍👍
Haven't long received volume 1 and the detail that everything is explained is amazing! Thank you👍😁🏴
That looks bang on 👏👏 the hotter the curry the more we cough lol
Literally ate this last night lol. But homemade. Now I want it again
Gary, why the "lol"???
@@malbig2344 I think he's chuffed that he wants to eat it again 👍
Lovely rich
Absolutely fantastic video… Only negative I have is that I had to keep pausing the video and checking my smoke alarms for low battery!
Haha 👍
I used to go there many years ago . I always had chicken tikka vindaloo and veg rice
Nice straight forward vindaloo.
As long as your lambs ready of course! :P
I had a look at the menu of the take away and the prices are very reasonable, down here in Bristol it's 8 to 10 pounds for a curry !
Going to make this later for tea using East takeaways base and mix powder 👍
Whats in that mix powder??
@@iamphoenix6310 It doesn't tell you the ingredients,it just says East Takeaway British Indian Restaurant Mix Powder.
The stuff stuck to the side he is mixing back in is just free tomato paste. Pure concentrated flavor.
Misty you are inspiring me to get back to curry cooking thank you so much
You are so welcome
I remember my first ever Indian and the top of it when you opened the carton was swimming in oil, I just mixed it all in, and that's how I still make my curries. What's your view on this or are they trying to make it appear more healthy today, I love the oil seeping into the rice.
I've never had Indian food but I've heard this dish is really good
hahahahaha how did you end up here
I’d you’ve never ate Indian food you may want to start with something milder, vindaloo is one of the hottest curries most restaurants will offer, if you love really spicy food though go for it
Lister would approve !
Noiceeee
what do you add @ timemark 02:34 ?
Looks lush, I need to buy your book but I’m unemployed at the moment.
Everyone getting dried chilli powder fumes up their noses, lol
I often eat lamb vindaloo in the past from a local take-away after the pub whilst pissed lol. The next morning i was literally walking like JOHN WAYNE.
oooOOOPs heeHeeee ..... ;)
I do my vindaloo very similar to this. Maybe a bit easier on the chilli powder, but I infuse the oil with dried ground kashmiri red chillies first so that adds a bit of heat off the bat. Also a little sprinkle of ground cardamom seeds when the base gravy is added gives it a lovely earthy zesty note 😁
Great tip!
They dip same spoon in spice after spice?
Nice; how was the lamb pr?e- cooked, and for how long. I use a very old pork vindaloo recipe in which the meat is marinaded in vinegar and spices for 24 hours, then finished in a similar way, and you can taste the marination throughout.
Pork 🤦♂️
@@gxqx797 Pork is used and permitted by the Goans as they are mainly a catholic sect.
The frying pans - what make are they and where do you get them from please? Thanks!
Seen as no one as replied to you lynda any good asian supermarket will supply them for around 8 to 12 quid each. Hope this helps 👍👍
@@philipatkinson7039 thank you! I’ve actually asked my family in the UK if they can get me one from ASDA as they’ve been recommended - £10. Thanks for replying
@@lyndadale2175 your welcome. Happy day's 😊
Thank you for this, looks awesome. Where is the Aloo?
There's not really supposed to be any potatoes, 'Vindaloo' is derived from a Portuguese word, so the aloo doesn't really mean aloo, though people often think it does.
@@mr2981 Sorry, you are wrong. Guess who brought the potatoes into India through the Ports at Goa? It was the same people who brought the Chilli: the Portuguese! They used only potatoes, chilli's, local Indian spices and red wine vinegar. Do your research my friend.
@@citrusmarketing6436 Nope. Straight from Wikipedia "The traditional Goa version lacks potatoes, but because Portuguese alhos was misheard as "aloo", the Hindi word for potato, many Indian versions of vindaloo include them.[1]"
@@mr2981 Didn't know that, I love a bit of spud in mine Bangladeshi style. Anyway, your Lamb Vindaloo is fantastic, keep up the great work!
Recipe looks awesome. I will be trying that. Does it not normally have vinegar in it?
Just wondering - do restaurants tend to make each dish on demand like that or do they make a big batch of all the popular curries - like you see at buffets - and just portion them out from that?
From what I’ve seen, most will have the base gravy and stuff in bulk and combine to make a portion of whatever is ordered when needed. Of course other places may do differently but most I’ve seen work like that
@@tyler_bt3326 you are correct.
Often you get multiple orders of the same dish so you can make a big batch.
what are the two ingredients after salt? the green stuff and the red "mix"
@@jamescollier3 dried Methi (fenugreek) leaf, and the mixed powder is... well that's a secret. Have a look at a commercial curry powder mix for inspiration though, they usually contain similar spices. The red powder is hot chili powder.
What is the benefit of an alloy pan over a stainless?
Balsamic vinegar?
You like phall. My favourite
Could you add chopped chilli or is chilli powder enough ?
Chppped fresh chilli would be good it in. An extra layer of flavour and heat.
👍💜👍💜
Looks awesome. Love the sound of the runny nose and coughing 😅
Thank you 😋
Do you think the base gravy was a bit thick? Didn't loosen as much as i would liked.
It depends on how the chef likes to cook it. Very tasty curry.
What do you use for the base gravy, is it just water?
It's an onion based stock. Here's my main recipe - mistyricardo.com/base-gravy-recipe/
@@MistyRicardo cheers mate
Looks awesome, just needs keema naan.
What are those dry herbs you add
That would be kasuri methi (dried fenugreek leaves) near the beginning, and fresh coriander leaf near the end.
That would blow my head off Hehe
Vindaloo curry from the Anglo Indian community in India is very different from what's being made here.
Where can I get one of the pans they use to cook in have search on Amazon and eBay but nothing the same is coming up anyone help ?????
They are just stainless steel frying pans
They are aluminium pans and you can get them from a good asian supermarket for around 8 to 12 quid.
So how is the lamb pre cooked orcwhat?
Yes it's pre-cooked. Here's my recipe: mistyricardo.com/pre-cooked-lamb-recipe/
Get that battery changed in that fire alarm
It's their ordering system alert not a fire alarm
So simple. Get tge base made right, get the mix powder right and its very simple.
Gotta love a decent hot spicy curry
Looks good boss,beats the shit out a greasy donar !!!!
Can I substitute eggplant or turnip?
Yes, most definitely. You could add the aubergine raw in small pieces. The turnip would need pre-cooking - simmer until al dente in salted water with added turmeric and whole spices if you wish..
A vindaloo without red wine vinegar? Not in my house. Looked delicious though
Check out my own Vindaloo recipe which is a bit more elaborate and uses vinegar: ruclips.net/video/kyXU-k4s0wE/видео.html
@@MistyRicardo Page 96/97 of Volume 1? Just looking at it now, will try tonight with some left over turkey
I agree, can't have Vindaloo with no Vinegar
That base seems a little thick
No onions or peppers ,
Why always a metal spoon with a metal pan and not a wooden spoon?
Where was the vinegar? the wine and the potato as in vindaloo. Just saying🙏🏼
In this place they use lemon juice in place of vinegar. Potato is used in some BIRs, however it's not part of the traditional Indian vindaloo from Goa. Vindaloo originates from Portuguese, and means vinegar (or wine) and garlic.
@@MistyRicardo Does lemon juice not have a completely different taste to vinegar, why not use vinegar and stick with tradition. Problem with Vindaloo these days is they are a basically a Madras with extra chilli powder! Incorrect, Vindaloo should have a different flavour as it was in the 70s.
Lovely video thanks to hot for me but my grandson loves his hot curries xx👍🏴🏴🏴🏴
No potatoes?
@@raftonpounder6696 nah a proper vindaloo should have potatoes init
@@Mike-iu6sz And VINEGAR!
Where are the ingredients to make this please i am deaf
Here mistyricardo.com/vindaloo-curry-recipe/
The curry looked very nice in spite of the fact that you all coughed your guts up all over it. It was not clear on some of the ingredients you added so I will not be making this curry. Thanks for posting anyway :)
Here's my at home version ruclips.net/video/kyXU-k4s0wE/видео.html
No potato?
Not always. Some have it some don't.
Wow, I thought vindaloo has to have red wine in it
originally the portugese vino ? Dunno vinegar or a goan inspired kashmir chilli powder 🤔 grande
I think takeaway style food is a lot of work to replicate at home. It’s probably counterproductive as you’re not making large quantities and requires loads of prep.
Bit it's so worth it.
I always make up garam masala and other spice mixes such as my own tikka and tandoori and store what friends don't demand from me (!) in airtight jars. If the whole spices are roasted they keep far longer and improve. At least that's what I find. I also make a large batch of garlic/onion puree and freeze in small quantities. I suppose it's like anything else: if you want a home brewed beer to taste better than commercial beers you don't use a kit: you do a full mash from malted barley and whole hops.
Looks amazing but no potato added to it .
Vindaloo comes with potato sometimes. It varies between regions ok the UK.
are all curries cooked in toxic aluminium pans in the uk ?
Interesting, you don't put in Mr Naga into it
Wait, let me build a restaurant first...
How is that a Vindaloo when there is no potatoes in it ?
Magpaswab ka koya
You spoilt it with way to much chilli powder bet you will suffer in the morning😆😆😆
Your bottom is going to look like the Japanese flag for a week after eating that Vindaloo.
Vindaloo is a pork, potato and vinegar dish……
You make it with whatever you want yes it is made with potatoes I love it with lamb but it is also gorgeous with mince try it😊😊😊😊
it's what ever you want it to be
You burnt the spices
No.
@@MistyRicardo deffo burnt it mate.. I'm a indian chef..
Pop and visit my place in Lincolnshire il show you the proper way
Great Curry - You can Open your own Restaurant ?
no pulsed onions added to the garlic & ginger?..
No potato?
Potato in a Vindaloo? Sometimes depending on where you are in the UK.
Always potato in a vindaloo in northern ireland!