Homestyle Lamb Curry | Misty Ricardo's Curry Kitchen
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- Опубликовано: 28 авг 2024
- Homestyle Lamb Curry. Recipe from the cookbook INDIAN RESTAURANT CURRY AT HOME VOLUME 2 (see below for links).
There are few words than can adequately describe the magical flavour of a meat-based curry cooked with the bones. This traditional 'desi' dish from Misty Ricardo's second cookbook, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, is cooked slowly to get the best flavour from the meat and spices. No base gravy is used to make this curry.
Book Availability:
Both Volume 1 and Volume 2 of INDIAN RESTAURANT CURRY AT HOME are available from Amazon, Waterstones, WH Smiths. Wordery, Speedy Hen, Book Depository, and others. Please note that for international (non-UK) orders, Book Depository offer free worldwide shipping.
Here are a some direct links for Volume 2:
Amazon UK:
amzn.to/2QMrgCQ
Waterstones:
www.waterstone...
WH Smith: www.whsmith.co...
Book Depository:
tinyurl.com/yy...
Wordery:
wordery.com/97...
Misty Ricardo's Curry Kitchen:
www.mistyricar...
Volume 1 and 2 are also available in Kindle format from Amazon.
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Social Media:
Misty Ricardo's Curry Kitchen
Books Vol 1 & 2: www.mistyricardo.com
RUclips: / mistyricardo
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Twitter: MistyRicardo
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Best curry cook on RUclips. No constantly talking and bigging himself up, just straight down to business, with easy to follow directions, and the end result is food heaven, for any curry fan 👍
Thank you GateCrasher.
Just made this, delicious 🤤
This is great , Cooked this with goats meat a few times now taking 3 hours on lowest heat , Awsomme thankyou so much for this , Will be trying with lamb soon.
Delicious with any red meat :) Thanks.
Misty...love ALL your recipe's - they are my Go To's for 90% of the curry's I do. One thing (I bet you don't even notice) is that I'd love to see the heat controller knob that always seems to be 'just' out of shot - so we can see the various ups & downs you make to the heat during the cook. Just a thought for you to consider....
Recently purchased both books after cooking many of these dishes for the past few months. Most of the ingredients are shared so you do not need a cuboard full and so quick to prepare a great tasting curry.
Been following you for a long time now "MistyRicardo" and we have a "Mystery Misty" night at least 1 per week where one of your recipe's is cooked and then revealed at the end. Absolutely love what you do and very very much appreciated!
Hi Britz. That’s a fun idea (if indeed you were being serious!). Thanks for commenting. Got my books ?
@@MistyRicardo Have volume 1, will be getting vol 2 very soon :-)
We really do have a "Mystery Misty" night, no kidding!
My wife’s favourite, the desi lamb at shababs is brilliant 🤩 full of flavour and tender lamb can’t go wrong
I make a similar curry Misty. Looks fantastic and I'll be following your recipe exactly on Sunday.
Excellent as usual pal, Thanks.
I've only just discovered your channel and this is the first recipe of yours that I've cooked. I don't normally use lamb but this was superb,well worth the extra cooking time.
New subscriber🙂👍
Awesome! Thank you!
Hi I think 90mins for fresh spuds would turn it into indian irish stew,30 40mins before the end... depending on type and size.Try roasting the bones first in the ovan for a even better taste.
Enjoyed the vid
Cheers
Good call on the potato. Very slow simmer and the potatoes should hold together. I prefer to leave add them pre-cooked at the end to avoid the curry turning starchy. Thanks.
No, I cooked them for 90 minutes and they were fine, soft enough, but not falling apart.
Looks easy to prepare. Simple instruction. Thanks
I`ve made the chicken staff curry several times now, compliments Misty one superb curry to say the least, this lamb one is my next x.
Looks delicious 😋 Thank You for Sharing ❤
Cooking this right now👌 I have the feeling of, it's going to be good!
Thank you so much I made this twice and my dad loved it loads!!
Mr R sir great to see you doing a home style curry , looked amazing mate . Well done sir , thanks Ivan
I wish I saw this earlier as I already made a staff curry, but this one looks much better. Definitely subscribing to you, sir😊
P. S. The knob that gave you a thumbs down is probably an envious rival.
Brilliant vid, curry looks excellent, will give it a go this weekend - Thank you
Thanks 🙏🏼
Brilliant Richard, one of your best.
Thanks Steve
Looks absolutely awesome,lamb is my favourite go to with b.i.r. Will definitely do this one for a dinner party for friends as gives you more time and space on the hob to do a few extras if needed 👍
The bones, don't forget dem bones 👍
This looks so good. I love bone in curries.
Great no nonsense video Richard. It looks amazing. Will be trying this one .
Thanks Brian. I’m confident you will like it. Don’t forget to put in ‘dem bones
Trying it now on our anniversary. Hopefully if her in doors likes it ,I might be lucky later😂😉
Oh dear 😂😂😂😂
Looks absolutely delicious
Thank you 😋
Looks delicious
Thank you 😋
Outstanding.
Superb recipe, thanks
Most welcome 😊
thanks for sharing:)
Just know that would be great! Well done!
Great job chef looked delicious
Too good!
Excellent videos as ever, thanks
Hi can you help, I'm trying to find someone explaining how to pre cook lamb pre/ cooked meats in a pressure cooker to add later in a curry ,is that something you do . Regards Trev PS ( love the the curry's you make)
Hi Trev. To pre-cook lamb (or beef) use my recipe mistyricardo.com/pre-cooked-lamb-recipe/. Follow the steps until just after the point you add the water. Then pressure cook it until tender. Keep the stock!
Wery nise kurrie . Eye lyke Inndeian kuisine 👍
Received my two curry books I ordered, really pleased with them thank you. mmm mmm mmm what shall I cook today??? So many choices. Jay.
Excellent. Have fun cooking.
Hi Misty,(Richard)
love all your stuff. Always have. I did make a bit of an OTT comment on your choice of music. My apologies. But this is a great recipe.
Thank you John. What was the OTT comment you refer to?
@@MistyRicardo Hi the OTT comment was about the intro music. I cant find the comment now but it was when you had just released the vid. I said the intro music was like a Butlins Redcoat trying to entertain old ladies. So please forgive me although I still think it. Please change it ha ha. Got both your books though I cant be that bad. Cheers Richard.
The best
I have realised that I am not cooking my onions enough, I get bored after 10 minutes and have to add other ingredients; is 20-30 minutes the key to a great curry?
It's important to cook the onions long enough to bring out the flavour. Be patient and your onions will reward you. Know your onions.
Great video as always boss, could you please show us how to make Naan bread at home? Or chapatis?
Thanks Ollie. I’ve already done videos for naan bread and chapatis. Search my channel. The recipes are in my first book INDIAN RESTAURANT CURRY AT HOME VOLUME 1
I'm so hungry
Hi Misty, making this as we speak, will let you know the outcome 👍
Wow absolutely amazing, you won't be disappointed
that last shot on the fork... pure food porn :)
is this called lamb roger josh?
Yum
Used your pre-cooked lamb recipe with your madras recipe this weekend. Looking forward to this one.
Hi i use more onions because i cook for alot of people maybe 8 medium onions. Will i need to add more powdered spices for example 2 teaspoons turmeric instead of one and 2 tablespoons coriander. Because i tried this same amount of spices with nore onions it tastes kind of bland i think i have to add more spices according to quantity in the pan?
Yes more spices but be careful. There’s a detailed chapter on scaling up in my second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2. www.amazon.co.uk/dp/1999660811
Hi misty, just ordered volume 1 and wondering what size pan you are using in this video ? Need to get some for curries ? Any ones you recommend ? Thanks
Hi thanks for ordering. Where did you buy from may I ask ? Regarding pan size, for single recipe portion restaurant-style curries I recommend a 24 or 26cm aluminium frying pan (not non-stick), For multi portion curries such as this, I’d recommend an aluminium pot no larger in diameter than 28cm. Cooking on gas is better than electric. If you induction hob, aluminium won’t work.
MistyRicardo thanks misty, I ordered from amazon . Hoping it’s the revised edition lol. It’s just arrived today. I have induction sadly. Thanks
Could you add a black cardinham as well and if so should you split it?
Yes. Black Cardamom goes nicely with lamb. Yes split it right open.
@@MistyRicardo sorry to be a pain. I have lamb gravy frozen from your rogan josh recipe, will it enhance the taste if I add this and cut down some of the water? By the way your recipes are great
John LOUGHTON I'm sure it will taste great 😋
Do you use a normal teaspoon that you eat with or one of those measuring teaspoons?
For exact level spoon measurements use a measuring spoon. 👍
MistyRicardo Thanks
MistyRicardo sometimes I wonder when reading recipes what spoons the person used as using normal teaspoons isn’t very accurate.
It can make a big difference.
Could you do chicken instead of lamb following the same recipe ?
Yes you could. Cooking time will be a lot shorter. If you have my first book, look at the Punjabi Chicken Staff Curry recipe - it's proved immensely popular. A video for it is on my channel also.
@@MistyRicardo I have your first book I'll give it a go !!
Is your 2nd book not BIR style and more traditional Indian with proper scratch ingredients?
Hi. Volume 2 is still heavily focused on BIR style cooking, but also contains some extras such as this one, some streetfood, and some genuinely tasty odd stuff.
Would this work with Chicken?
I so want to try it but I haven’t got lamb. If it won’t work I’ll get some for next week 🤓
Hey there can someone tell me what kasuri methi mean thanks
Dried fenugreek leaves
Its all thick masala. Where is the curry
upgraded to an iwatch
Thank you, thank you, thank you. Your f%$£@+?g rock!
Is that good ?
@@MistyRicardo Hell yes!
Phew. Take a few phots of the curries you cook and send them to me.
I c