Lamb Aloo Curry | Bangladeshi Favourite
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- Опубликовано: 6 сен 2024
- This week I have got another fantastic recipe for you, this is a take on the traditional Lamb with Aloo curry that is enjoyed by all Bengalis, in fact if your cooking a lamb dish then it will most defienlty be cooked with aloo.
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Ingredients for Lamb Aloo curry
250ml base gravy
8-10 pieces of pre cooked lamb (you can use chicken, Veg etc)
½ onion finely chopped
1 tsp ginger garlic paste
3-4tbsp tomato puree
3-4 tbsp oil
Salt to taste
1 tsp BIR mix curry powder
1/3 tsp Chilli Powder (optional)
Garnish with fresh coriander
couple of wedges of tomatoes
Please watch full video for instructions on how to make chicken dopiaza from scratch
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Watch Related videos :
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#lambchilli #curry #lambchillimasala
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First comment so delicious yummy yummy thanks for sharing 👍👍👈👈👌👌😋
Thank you so much 🙌
Now I'm hungry. Nice.
Thank you 🙌
Another banger my brother.............pulling out all the stops.....top man
Thank so much mate 🙌🙌
Loving your work and tutorials...Cracking stuff...keep the videos coming and your channel will grow.
Fantastic to hear that thank you, really appreciate your comment and support, thank you 🙏🏼
Definitely look forward to trying this 👍🏻
Cheers bud and enjoy 🙌⭐️
Once again, another drool inducing recipe that I and the family cannot wait to try. Many thanks for this Babul, look forward to the next exciting instalment.😃👍
PS. Babul, you mentioned that the lamb was precooked, please could I ask which original recipe is that?
Hi thanks so much, really appreciate the kinds words.
I haven’t done a precooked lamb video yet, but I have done a one pot lamb Bhuna dish, precooked lamb would be similar to this recipe, adjusting the chilli powder to taste.
ruclips.net/video/hKEL0fx2KoI/видео.htmlsi=tzplphehESaphVCq
I have had a lot of people asking so I will add to my list to do a BIR pre cooked lamb recipe soon
Thanks again and enjoy 🙌
See when you pre cook your chicken/lamb etc, how long do they keep for? Assuming you keep them in thee fridge? Great vids by the way!
Thank you and what a great question, I keep it for 3-4days max if I know I will be using it (this also depends on your individual fridge settings) If not I put them into portions sizes (one or two portions) and I freeze them.
Ahh thank you for your kinds words I really appreciate it 🙌😊 thanks again and happy cooking 🥘
Great channel made simple & tasty
Thank you so much 🙌🙌
@@TheBengaliCook my pilau rice cooked perfect but the cumin seeds were still hard mate?
I cooked them in the oil & gee for 5min or more
@@tac5399 excellent mate, really pleased for you. Not sure why the cumin seeds will still be hard, was it a new pack you used or if it been left open for while could be a reason pal. What did you have the rice with?
@@tac5399 5mins or more is a long time to fry the seeds, that’s probs the reason why it hard. Next time just do it for 30seconds to a minute max. Thanks mate
Looks really good what about making it a bit red in colour??
Yeah sure if you fancy making it a bit then you can, this is why I love BIR at home as you get to modify. You can use some Kashmiri Red chilli powder. Hope this helps and enjoy 🙌
Stumbled upon your channel the other day and subscribed. This is exactly what I’m looking for. Small dishes shown in a simple to follow way. Can you show these recipes without the pre-cooked lamb and gravy?
Amazing that’s great to hear, thank you and welcome to my channel.
Absolutely I can in fact I recently did a Chicken Dopiaza recipe without base gravy etc and I will be making more videos soon 🙌
ruclips.net/video/nyspz88wI80/видео.htmlsi=n7Ubd9CkEHI8W2mT
Shared 😎
Thank you so much 🙌
Do you purchase your curry powder locally or online? It runs rather on the expensive side ($9 for 4 ounces) in the states.
Great video by the way, can wait to try this recipe!
Hi, I get it from local shops and now it’s also available in supermarkets here in UK.
I’ve got a couple of videos that shows how I make curry power BIR style and another home style
ruclips.net/video/UIyW5-5oi4M/видео.htmlsi=IOa48l6UG_ae8wNf
Thanks again, I’ve got a new recipe coming out today, home style. 🙌🙌
How did you cook your potatoes?
Great questions thanks for asking, I cooked it with pre cook lamb, great flavours 🙌
While I love these videos, I really wish he’d do these without the precooked gravy or meat
Thank you, I’ll be doing more recipes from scratch soon, here are some recipes that you don’t need base gravy or precooked meat. Thanks again 🙌🙌
ruclips.net/p/PLTH3rk_0_wWf8rJFIq1FOE9NNvasmcS_-&si=pdUlTKbCahyxNZTX
@@TheBengaliCook - This is exactly what I’m looking for! Keep up the good work
I can't afford to buy lamb nor cook it hours... also I don't understand why recipes online mostly use pre-cooked chicken....other than lamb one needn't pre cook the chicken as it makes it dry...enough time to cook the chicken as you're making the curry. Also .....I used to make base curry sauce hours boiling but now I just buy a cheap jar of supermarket curry sauce and add water and liquidise it...saves hours boiling plus the gas bill!
You obviously dont understand the process of BIR curry...cheap supermarket sauce, i hope you are having a laugh.
Agree lamb has become very expensive these days, regards to using pre cooked chicken - this method is used in the Indian restaurant/takeaway which speeds up the process when making curries to order. Agree that you don’t need to pre cook the chicken as it doesn’t take long to cook, I am showing how it’s done in BIR so people can replicate the same curries at home without the price tag.
Base gravy is essential if you are looking to make a BIR style curries, yes it can take a while but personally it’s worth it, make a batch, freeze them in portions so when you need it just get one/two portions out and make your curries. Hope this helps with your questions, thank you so asking and hope you enjoy my recipes 🙌⭐️
@@TheBengaliCook I must admit, that's what I do, I can batch cook around 5 litres of gravy and bag it into 500ml portions which is usually enough for 2 meals. I too appreciate that times are tough but after following various recipes, I honestly could not go back to shop jar sauces again.