Hi Dan - just cooked this for a friend. I’ve got all your books and been taught by you before in Leeds. This is a great curry, easy to do and above all the best thing about all your curries I cook for people is the comments I receive!!! I don’t take all the credit BTW. I added some green pepper, tomatoes and some corriander stalks (and G&G) before the dry fry bit - was fantastic. Thanks for taking the time to upload it. PS if anyone wants a recommendation for other curries to try - lamb keema, chicken Cyleon, and chicken Chasni all from the red book. Keep up the good work ! Thanks Graeme
This was amazing! My husband I binge watched your videos and have made 15 of your recipes just this month. Everything has been just incredible and we look forward to one of your classes next time we are in England!
Hi Dan, I am trying to find out what kind of pan you are using. I have searched for what looks like ZEESHAN on the handle but I can’t find anything. Is there a letter before the Z? Thanks
Had this tonight with diced lamb steaks, superb, dry like a bhuna but nice and rich from the yogurt. Left over meat (not much!) will go into a biryani on sunday.
Dan Toombs curry and it’s associated foods are on a broad spectrum of the pallet. There are Endless variations of taste and enjoyment. All cooking is an art and thank you for sharing your passion. I have created my own signature dishes which I can tell you have to.. take care and keep on doing what you are doing
That's the one I use. Most curry house chefs will buy their curry powder in. So you will still get curry house results if you purchase a good quality curry powder. Homemade is always better though. Thanks. :-)
Dan Toombs Cherers mate 👍🏻. Just one more question please lol. In the tikka masala recipe it states 6 tbsp of tomato purée. Should I only be adding 2 tbsp of tomato paste and 4 water is per the purée recipe or is it 6 tbsp of the paste ‘ the type in the toothpaste tube 😀. Cheers
Hi Dan - just cooked this for a friend. I’ve got all your books and been taught by you before in Leeds. This is a great curry, easy to do and above all the best thing about all your curries I cook for people is the comments I receive!!! I don’t take all the credit BTW. I added some green pepper, tomatoes and some corriander stalks (and G&G) before the dry fry bit - was fantastic. Thanks for taking the time to upload it. PS if anyone wants a recommendation for other curries to try - lamb keema, chicken Cyleon, and chicken Chasni all from the red book. Keep up the good work ! Thanks Graeme
This was amazing! My husband I binge watched your videos and have made 15 of your recipes just this month. Everything has been just incredible and we look forward to one of your classes next time we are in England!
Looks yummy.
Made this today. Really good. Thank you
Excellent recipe Dan. Closest we've taste to a certain east London restaurant's dry meat (which, as you'll obviously know) is the definitive dish!
Looks amazing Dan, as usual.
Thank you very much. :-)
Hi Dan, I am trying to find out what kind of pan you are using. I have searched for what looks like ZEESHAN on the handle but I can’t find anything. Is there a letter before the Z? Thanks
Caramelised onions my fave xxx
Looks like an absolute belter! Can't wait to try this one. Still on a high from our class with you earlier this month :)
Super
There are a couple of things I would have to get for that but they certainly seem worth getting after seeing that.
Thank you James. I hope you give it a try. :-)
Had this tonight with diced lamb steaks, superb, dry like a bhuna but nice and rich from the yogurt. Left over meat (not much!) will go into a biryani on sunday.
Great to hear you liked the recipe. Thank you very much.
That looks fabulous.
Thank you very much. :-)
Nice change Dan, looks really tasty
Thank you very much Graham. :-)
Can't wait to try this one, looks delicious 👍......is it butter or vegetable Ghee used please? Thanks
Thank you very much. I used butter ghee. Not good for you but sure is tasty. :-)
@@DanToombs thank you
I like your recipes man! Keep them coming. Have you tried Mauritian curry or biryani before?
Thank you very much. Yes... I've had quite a few Mauritian curries and love biryanis. :-) I'll be posting recipes for both soon.
Dan Toombs curry and it’s associated foods are on a broad spectrum of the pallet. There are Endless variations of taste and enjoyment. All cooking is an art and thank you for sharing your passion. I have created my own signature dishes which I can tell you have to.. take care and keep on doing what you are doing
Simmered lamb for over an hour & still not tender & not reducing much at all.
Looks delicious Dan what will you serve yours with?
Thanks David. For me, it has to be naans and cold salad veg! :-)
Hi dan I have just got your book many thanks. Is the curry powder for the mixed powder the Madras recipe on page 16 ?
Cheers.
That's the one I use. Most curry house chefs will buy their curry powder in. So you will still get curry house results if you purchase a good quality curry powder. Homemade is always better though. Thanks. :-)
Dan Toombs hi mate I just made the tandoori chicken tikka, tikka masala , madras , sheesh kebabs and naan breads. All were lovely thank you.
Dan Toombs Cherers mate 👍🏻. Just one more question please lol. In the tikka masala recipe it states 6 tbsp of tomato purée. Should I only be adding 2 tbsp of tomato paste and 4 water is per the purée recipe or is it 6 tbsp of the paste ‘ the type in the toothpaste tube 😀.
Cheers
Please invest in some decent sound equipment!!! - Your content is excellent, but the sound let's you down!
This recipe doesn't match up to your curry bible book. I'm struggling to reduce the lamb. Done exactly as it says in the book.
All came good in the end