Hi Al, welcome back. Just had this curry for dinner, having added chicken instead of lamb. It tasted absolutely brilliant. Thanks for sharing this recipe. I hope you do many more, especially using the pressure cooker. It is so much easier than BIR, which I hardly ever do. Looking forward to the next one.
@@AlsKitchen great to have you back buddy. I see like all of us, you have also taken to the bottle in these trying times. I get you brother, I get you.
Hi Al , I made this beautiful curry on Saturday night for my family , and god did it go down a treat !! My daughter who is not big on curry had it and enjoyed it so much she had a second plateful as did myself and my partner. Loved it cooked this way in the pressure cooker , do you have anymore curries made in pressure cooker ? If not I would love to see some more if you could . I’ve never had a curry from your recipes that I wouldn’t want to make again , they’ve all been a big success. I’ve passed the above recipe onto a friend who only now has a slow cooker , could she just chuck it all in and cook it on high/low for 8 hours ? Your help would be really appreciated on this . Thanks Al xx
Hi Ali. Sorry I'm late to the party. I cooked this dish tonight without the use of a pressure cooker. Obviously cooked it longer on the hob. By god it was amazing. Thank you. Keep it up with the video's.
Made this today, exactly as instructed and it was great fun. It came out well, I've never ever tasted meat that tender before. The only change I would make would be to add some chopped chillies with the onions as it seemed to be a bit bland otherwise. Even my wife who is spice intolerant liked it! Love all you do Al, keep it up.
Tip for Americans: You are better off using heavy cream and diluting it with milk. Just combine 1 part heavy cream with 1 part milk to make your "light cream." Great recipe! TFS😊
Welcome back, Al. You spiced up my life in more ways than one by inspiring me to cook all these lovely curries. Been a subscriber of yours from the start. Lots of cooking in the lockdown. I typically cook Lamb Madras; will try this Masala variant. Don’t have a steam cooker but will cook long and slow with bone in the pot.👍
Glad to see you back Al. I hope you will still be using your famous base gravy? You really made BIR style cooking accessable for me and I look forward to seeing more from you 👍
@@AlsKitchen Thanks, so still use 2 Tbsp of madras curry powder and reduce chilli powder to 1 Tsp for mild or do I need to reduce the curry powder too?? Sorry if this is obvious to you but I am still learning. Thanks again.👍
Great to see you. You got me into cooking curry at home it's been incredible discovering base gravy makes the difference. Because you been away been watching latiff and misty Ricardo between 3 of you I made some incredible dishes. Looks like you put a few pound on self isolating lol. How can I cook this in slow cooker also been told to try putting whole leg in. Anyway great to see you back you started this for me
Hi Al, loving the channel and trying out the great recipes 👍keep up the good work sir! Any advice on adding additional ingredients (chick peas, veg, etc) to your quick madras recipe? I'm thinking to add part way through or maybe at the end? Cheers
Hi what method did you use to cool the pressure cooker? Naturally, under tap, or just release pressure it matters to cooking time 👍 I love your chicken pathia madras
You should invest in one of those electric pressure cookers Al, they are the dogs bollocks. Thanks for the recipe pal. Can't seem to find a jaipuri recipe on your channel, any ideas. 🏴👍
Two questions Al, have you noticed a drop off in flavour with shop brought coriander as the stuff I've brought from usual supermarkets is lacking flavour? Second question , seeing your the man when it comes to the BIR curries have you ever considered doing a book? You could put on the front of it "as seen on RUclips" . M8 I would buy a copy no problem at all as would many others who watch you. Thanks for all that you do and thanks for all the nice meals you have shown me how to make. Cheers M
Brilliant Al, I was never sure about using a pressure cooker for lamb. But I will have a go at that. I did burst out laughing when you brought out the beer. That the first thing I prepare. Love cooking a curry and having a beer. Go to see you back pal.
Absolutely, most important part! I wrote out the recipe for my favourite go to curry, gathered and developed from catering in the middle east and various youtubers, including Al of course. You can bet I included 1 - 2 cold beers, season to taste!
gordon6029 I bought one a year and a half ago, once seasoned its the best pan I’ve ever had for cooking curry, Al uses one in his dhansak video, that’s why I bought one.
My eyes lit up when I saw this in my sub box. I told my dad about your base gravy. He said you sounded full of shit until he tried making it for himself lol
Hi again Al i loved your Chicken Ceylon could you make a video using the pressure cooker making this please .. PS. i love being in lock down with curry and Bishops Finger/Spitfire :)
Hey Al, great to see you back here. You look great pal and loving the beard. Great recipe not too complex and great for a beginner. Keep it coming mate. All the best.
4:27 Cheers Al ! Getting. a nice cold beer is ALWAYS the first part of meal prep! Glad to have you back, I've made a half dozen of your recipes and they are all wonderful. Greetings from Austin, Texas!
Hi Al, just doing this with beef and a digital pressure cooker. Followed your directions to the letter but after 25 minutes its still quite watery. Would putting it through more pressure reduce it down or will the water remain the same? I'm just putting it on a simmer now for 10 minutes to see if that helps before adding the cream qnd yogurt
Depends on where the excess water has come from. You've either added too much before putting the lid on or it was in the meat. You're best off being in the position of having to reduce rather than having the dish boil dry like I've read in quite a few comments. And you're right. Only add the dairy (Yoghurt / cream) AFTER reduction other wise it will split.
Hi Al, love all the recipes. Welcome back! How about naan breads? Do you ever try to do these? I'll give this recipe a go at the weekend though 👍 Cheers.
Thanks for another banger, Al. Sadly, lamb is not readily avaiailable here in the Philippines province where I live, but I love the idea of making this curry in a pressure cooker. I have been making your BIR curres using your base gravy recipe with great success. Now I want to try the authentic ones from your new series. Many thanks. All the best from the Philippines!
Hi Al, just completed this curry but I do wonder why mine is quite wet, and I think I might need to simmer it down to make the gravy thinker? Do you think that the Lamb might have been very juicy? The meat has come out very tender and the flavour is what I was expecting it’s just a bit on the thin side as gravy. Keep them coming Al, I love your stile of demo, Great Bob in Oxford…
Al'; I'm steadily finding and buying the gear for all this. Just bought a gorgeous, Italian made pot! Only, having no oven, I'll be reliant on a single, electric plate. (I can easily buy another!) But, I have an Instant Pot electric pressure cooker. Will I be okay with that? Thanks, mate. You're an inspiration! :D
Absolutely love this recipe. Used it many times over. Though I prefer to come back and follow the video when I make it. I have the instructions printed off and now know the recipe off the top of my head. However, the part between adding the tomatoes amd coconut milk gets rewound time amd time again. The taking a swig of your drink section to be precise and I end uo getting through a good section of the JD bottle as a result 🤣🤣🤣🤣 Al I love your recipes amd glad I stumbled across them a long time ago. Until I found your recipes I had never done a curry from scratch and now I won't have them any other way 🙏 thanks for the video and inspiration.
Hi Al, I cooked this last night and it was nice but not great. However I used a PKP electric pressure cooker, once up to pressure no evaporation of the liquid occurs. I therefore made some alterations to your recipe, I used a cupful of Passata, 6 medium fresh tomatoes and just half a tin of coconutmilk. No cream of yoghurt and I followed your spice mix exactly. I cooked it for 21 minutes then quick release. There was still too much liquid and I’d say the lamb was overcooked, but It was cut smaller than you recommend . The taste however was okay but not as good as I was expecting, which is such a shame as life is so much easier using the PKP. Where do you think I went wrong?
Hi Al, would you show a video of cooking chicken mirch masala (madras hot) please it’s my absolute favourite meal from my local Indian restaurant. Thanks Steve
Great curry and I've cooked it multiple times now but EVERY time I do it in the pressure cooker it burns to the bottom of the pot (Ninja Foodi). No idea what to do about it and I cook a lot of curries in the pressure cooker and this is the only one that always burns to the bottom. So bloody annoying!
Made Lamb madras last night Al. Don’t have a pressure cooker but end result beautiful. Had to cook it down to reduce maybe that was due to not cooking under pressure? Will definitely do this again keep up the good work pal👍
Hi Al, would beef work just as well as lamb in this recipe? And how big are the chunks of meat? I used 1 inch beef cubes in your Beef Nehari recipe, but the beef was a little dried out and tough - got better the next day though and the gravy taste was great. I don’t have much luck with beef - bought it from my local halal butcher already cut and it was very lean with not much fat.
Hi Al,great video again.i work a lot in London, and I've noticed that London curry houses don't do keema and peas,(mince and peas ). Could you perhaps have a go at one for me please.love your curries and always turn out great.keep up the good work
At 6:09 Al I have exactly the same habit of banging me metal spoon on the side of the pan. Carefull as it gets dented to *&ck. I'm sure mine doesn't seal as well now? I actually pinched my monitor trying to grab that chicken out of that spoon when you offered it up to the camera. I've got a few to try on the list but this is up near the top. I just gotta youtube how to debone lamb leg lol
Tried this recipe today for the first time. I was really disappointed. It was just like a soup and didn’t taste like one of the curries made with base gravy. I tried to follow the recipe as closely as possible so I’m not sure what went wrong. At least I managed to rescue the lamb which was nice and tender and used it as precooked lamb in a base gravy style curry so all was not lost. In future I’ll stick with base gravy method.
Good to see you back Al .....and good to see a recipe without the 'base gravy'....more of them please....also yes the metal scraping metal ....nooooo lol xx
Hi Al, can you use this pressure cooker recipe for other curries instead of having to use curry gravy? If not then guess at least it will slash the time to make base gravy using a pressure cooker? (Just ordered one!)
Great to see you back, mate.. I've always been terrified of pressure cookers, but after seeing this I might just be tempted to give it a go. Stay safe, Al. Hope to see more from you soon.
Just made this. Really tasty and the lamb was tender. Cheers Al. If I made this again I would knock the chilli down to a balti level for the rest of the family to enjoy.
I made this in an electirc pressure cooker instead of the stove top one and it came out very watery. I had to broil it with the lid off for 20 minutes and I think I lost alot of flavour doing so. Anyone know how to adjust this receipe to compensate or should I just buy a stove top version
Would you rather this or base gravy version trying both methods myself just got a pressure cooker meat is fabulous in then not really sure how to do it with base gravy but having a good go
Great curry and done it twice but it needs a lot of reducing after the preasure cooker to get it to correct texture. Am it doung somthing wrong or is this normal?
Hi! First time here. Recommended by Mr John Robins. Quick question - When you mention tbsps do you mean actual tablespoons or dessert/soup spoons. Your measuring spoon looked pretty small...Many thanks.
Had this last night minus the cream and the yoghurt because I had none in the house. Thoroughly enjoyed it. So much so I’m having it again tonight. Great recipe al as always 👍🏻
Hi Al, welcome back. Just had this curry for dinner, having added chicken instead of lamb. It tasted absolutely brilliant. Thanks for sharing this recipe. I hope you do many more, especially using the pressure cooker. It is so much easier than BIR, which I hardly ever do. Looking forward to the next one.
Bloody hell!!! The only good thing to come out of this Covid-19 Isolation is Al coming out of hiding with a great recipe. 😁
Ollie That's funny
@@AlsKitchen great to have you back buddy. I see like all of us, you have also taken to the bottle in these trying times. I get you brother, I get you.
Too true Ollie, missed you Al❤️❤️
Hi Al , I made this beautiful curry on Saturday night for my family , and god did it go down a treat !! My daughter who is not big on curry had it and enjoyed it so much she had a second plateful as did myself and my partner. Loved it cooked this way in the pressure cooker , do you have anymore curries made in pressure cooker ? If not I would love to see some more if you could . I’ve never had a curry from your recipes that I wouldn’t want to make again , they’ve all been a big success. I’ve passed the above recipe onto a friend who only now has a slow cooker , could she just chuck it all in and cook it on high/low for 8 hours ? Your help would be really appreciated on this . Thanks Al xx
So good to see you back Al..You're looking and sounding good. Don't leave it so long next time :)
Hi Ali. Sorry I'm late to the party. I cooked this dish tonight without the use of a pressure cooker. Obviously cooked it longer on the hob. By god it was amazing. Thank you. Keep it up with the video's.
Made this today, exactly as instructed and it was great fun. It came out well, I've never ever tasted meat that tender before. The only change I would make would be to add some chopped chillies with the onions as it seemed to be a bit bland otherwise. Even my wife who is spice intolerant liked it! Love all you do Al, keep it up.
good to see you back Al. I have an instant pot so will try in there.
Hi al, I thought I seen a video of yours for a balti Madras, cannot find it anymore. Thanks for all your videos , regards Roger
Tip for Americans:
You are better off using heavy cream and diluting it with milk. Just combine 1 part heavy cream with 1 part milk to make your "light cream."
Great recipe! TFS😊
Never stop cooking and sharing dude.
Great to see you back in the kitchen Al! I'm looking forward to seeing what you will be cooking next. All the best.
Welcome back, Al. You spiced up my life in more ways than one by inspiring me to cook all these lovely curries. Been a subscriber of yours from the start. Lots of cooking in the lockdown. I typically cook Lamb Madras; will try this Masala variant. Don’t have a steam cooker but will cook long and slow with bone in the pot.👍
Al’s back! This looks fantastic and I can’t wait to try it. Really fantastic to see you cooking again.
Nice to see you back Al. Been using an Instant Pot for my currys recently. Works well
Glad to see you back Al. I hope you will still be using your famous base gravy? You really made BIR style cooking accessable for me and I look forward to seeing more from you 👍
Missed you pal.made all your curries, glad you are back and looking well, going out tmoz to get a leg of lamb.you are the best.
Without a doubt Al is the Don of the BIR curry. I was just about to go to bed at 00:30, then this little beauty invaded my inbox.....bed delayed!
I love lamb curry, can't wait to try this. So glad to see you back.
Good to see you back , this is definitely one to try, cheers 🍻
Hi Al that looks scrummy will give it a try...which pressure cooker would you recommend?
Al ,, top drawer. Followed this verbatim & watch the butcher dice up the lamb leg. Seriously off the chart 🚀
Brilliant Al, glad to see you produce new content. Tried a few of your dishes. They have all been great. Not sure if you can do a naan bread vid
Brilliant video again! Please do more! Would you be able to tell us what ingredients you would change to reduce the heat a bit and if so by how much.👍
BAW Just reduce chilli powder. 1 Tsp for mild
@@AlsKitchen Thanks, so still use 2 Tbsp of madras curry powder and reduce chilli powder to 1 Tsp for mild or do I need to reduce the curry powder too?? Sorry if this is obvious to you but I am still learning. Thanks again.👍
Great to see you.
You got me into cooking curry at home it's been incredible discovering base gravy makes the difference.
Because you been away been watching latiff and misty Ricardo between 3 of you I made some incredible dishes.
Looks like you put a few pound on self isolating lol.
How can I cook this in slow cooker also been told to try putting whole leg in.
Anyway great to see you back you started this for me
Hi Al, loving the channel and trying out the great recipes 👍keep up the good work sir! Any advice on adding additional ingredients (chick peas, veg, etc) to your quick madras recipe? I'm thinking to add part way through or maybe at the end? Cheers
Hi what method did you use to cool the pressure cooker? Naturally, under tap, or just release pressure it matters to cooking time 👍 I love your chicken pathia madras
I run it under cold water for about a minute or so.
You should invest in one of those electric pressure cookers Al, they are the dogs bollocks. Thanks for the recipe pal. Can't seem to find a jaipuri recipe on your channel, any ideas. 🏴👍
Can’t wait to see more videos Al!
Hi Al welcome back.
Two questions Al, have you noticed a drop off in flavour with shop brought coriander as the stuff I've brought from usual supermarkets is lacking flavour?
Second question , seeing your the man when it comes to the BIR curries have you ever considered doing a book? You could put on the front of it "as seen on RUclips" . M8 I would buy a copy no problem at all as would many others who watch you. Thanks for all that you do and thanks for all the nice meals you have shown me how to make. Cheers M
matthew calder Would love to do a book. Just waiting for a publisher to make me an offer.
@@AlsKitchen That's good to know, money for book is here waiting 🤣👍
🙂 Excellent top video as always 🙂 how well will this work with chicken
Jamie Barrera Great with chicken but don't pressure cook it. Just add one the sauce is done and reduce down
@@AlsKitchen Excellent I thought that might be the case 🙂
Thanks for all your videos I have made quite a few and adapted some 😁
As much as I hate pressure cookers that was good cooking Al.
Tomato puree should go after spices and be fried for a minute to get better flavour. Otherwise, great recipe.
Alright I don't have a pressure cooker so any difference in cooking this without a presto?
Just cook the regular way on the cooker. Simmer low with lid on for 1.30 mins
@@AlsKitchen thanks! Also, I once (many years ago) had a prawn Madras curry. Care to have a go at making that?
How many does this serve?
4/5
“ have another drink” AKA “ A quick slurp “ good old Keith Floyd 👍🏻👍🏻
Brilliant Al, I was never sure about using a pressure cooker for lamb. But I will have a go at that. I did burst out laughing when you brought out the beer. That the first thing I prepare. Love cooking a curry and having a beer. Go to see you back pal.
It's great. this was how my mom would always cook this in a pressure cooker . It really makes things fast and delicious.
Absolutely, most important part! I wrote out the recipe for my favourite go to curry, gathered and developed from catering in the middle east and various youtubers, including Al of course. You can bet I included 1 - 2 cold beers, season to taste!
I love the banging and scraping noises, thats what curry cooking is about, brilliant 👍👍
H man I got a cast iron wok lately and bang the crap out of it, reminds me of Misty eh.
gordon6029 you know it 😂😂😂👍👍👍
gordon6029 I bought one a year and a half ago, once seasoned its the best pan I’ve ever had for cooking curry, Al uses one in his dhansak video, that’s why I bought one.
Why don’t you sit in your kitchen up all hours of the night clanging pans?
Dave Lewis , i do
Welcome back brother, I love lamb , I’ll give it a try , God bless
Greetings from Dallas Texas
My eyes lit up when I saw this in my sub box.
I told my dad about your base gravy. He said you sounded full of shit until he tried making it for himself lol
Hi again Al i loved your Chicken Ceylon could you make a video using the pressure cooker making this please .. PS. i love being in lock down with curry and Bishops Finger/Spitfire :)
Hey Al, great to see you back here. You look great pal and loving the beard. Great recipe not too complex and great for a beginner. Keep it coming mate. All the best.
Welcome back AL's kitchen missed your Curry's did you ever do a green masala ? That looks a lovely curry will give it ago .👏👏👏👏👍👍👍👍
4:27 Cheers Al ! Getting. a nice cold beer is ALWAYS the first part of meal prep! Glad to have you back, I've made a half dozen of your recipes and they are all wonderful. Greetings from Austin, Texas!
Hi Al, just doing this with beef and a digital pressure cooker. Followed your directions to the letter but after 25 minutes its still quite watery. Would putting it through more pressure reduce it down or will the water remain the same? I'm just putting it on a simmer now for 10 minutes to see if that helps before adding the cream qnd yogurt
Depends on where the excess water has come from. You've either added too much before putting the lid on or it was in the meat. You're best off being in the position of having to reduce rather than having the dish boil dry like I've read in quite a few comments.
And you're right. Only add the dairy (Yoghurt / cream) AFTER reduction other wise it will split.
Hi Al, just wondering if you have to adjust the timings much if you are using shin of beef, my favourite. Regards Roy.
Hi Roy. Thats will be really tender. i would reduce by 5 mins.
Hi Al, love all the recipes. Welcome back! How about naan breads? Do you ever try to do these?
I'll give this recipe a go at the weekend though 👍
Cheers.
Great vid can I use beef instead of lamb
Great curry Al, and a cheeky drop of Bishops Finger I'm thinking?
Great to see you back Al My family’s favourite meal of all time is Chicken Chasni.
The Man, The Myth, The Legend is back!!! 👍🏻👍🏻
Thanks for another banger, Al. Sadly, lamb is not readily avaiailable here in the Philippines province where I live, but I love the idea of making this curry in a pressure cooker. I have been making your BIR curres using your base gravy recipe with great success. Now I want to try the authentic ones from your new series. Many thanks. All the best from the Philippines!
Great to see you back Al you have been missed.... order gone in for a pressure cooker .... cant wait .. Keep em coming !
Hi Al, just completed this curry but I do wonder why mine is quite wet, and I think I might need to simmer it down to make the gravy thinker? Do you think that the Lamb might have been very juicy? The meat has come out very tender and the flavour is what I was expecting it’s just a bit on the thin side as gravy. Keep them coming Al, I love your stile of demo, Great Bob in Oxford…
Al'; I'm steadily finding and buying the gear for all this. Just bought a gorgeous, Italian made pot! Only, having no oven, I'll be reliant on a single, electric plate. (I can easily buy another!) But, I have an Instant Pot electric pressure cooker. Will I be okay with that?
Thanks, mate. You're an inspiration! :D
Absolutely love this recipe. Used it many times over. Though I prefer to come back and follow the video when I make it. I have the instructions printed off and now know the recipe off the top of my head. However, the part between adding the tomatoes amd coconut milk gets rewound time amd time again. The taking a swig of your drink section to be precise and I end uo getting through a good section of the JD bottle as a result 🤣🤣🤣🤣 Al I love your recipes amd glad I stumbled across them a long time ago. Until I found your recipes I had never done a curry from scratch and now I won't have them any other way 🙏 thanks for the video and inspiration.
Hi Al, I cooked this last night and it was nice but not great.
However I used a PKP electric pressure cooker, once up to pressure no evaporation of the liquid occurs.
I therefore made some alterations to your recipe, I used a cupful of Passata, 6 medium fresh tomatoes and just half a tin of coconutmilk.
No cream of yoghurt and I followed your spice mix exactly.
I cooked it for 21 minutes then quick release.
There was still too much liquid and I’d say the lamb was overcooked, but It was cut smaller than you recommend
.
The taste however was okay but not as good as I was expecting, which is such a shame as life is so much easier using the PKP.
Where do you think I went wrong?
Hi Al, would you show a video of cooking chicken mirch masala (madras hot) please it’s my absolute favourite meal from my local Indian restaurant.
Thanks
Steve
Great no pre made gravy that breaks my freezer draws lol
I love curry’s and especially love your 30 minute recipes
Thank you it makes it so easy to do. Have done several now and all have tasted great 👍
only watch his vids from 3/4 years ago.....todays vids only paying for his holidays....made a quid he really is becoming a chancer
Great curry and I've cooked it multiple times now but EVERY time I do it in the pressure cooker it burns to the bottom of the pot (Ninja Foodi). No idea what to do about it and I cook a lot of curries in the pressure cooker and this is the only one that always burns to the bottom. So bloody annoying!
Made Lamb madras last night Al. Don’t have a pressure cooker but end result beautiful. Had to cook it down to reduce maybe that was due to not cooking under pressure?
Will definitely do this again keep up the good work pal👍
Hi Al, would beef work just as well as lamb in this recipe? And how big are the chunks of meat? I used 1 inch beef cubes in your Beef Nehari recipe, but the beef was a little dried out and tough - got better the next day though and the gravy taste was great. I don’t have much luck with beef - bought it from my local halal butcher already cut and it was very lean with not much fat.
Hi Al,great video again.i work a lot in London, and I've noticed that London curry houses don't do keema and peas,(mince and peas ). Could you perhaps have a go at one for me please.love your curries and always turn out great.keep up the good work
Thanks Al for a superb recipe.
Do you think adding the bone would further improve the flavours ?
At 6:09 Al I have exactly the same habit of banging me metal spoon on the side of the pan.
Carefull as it gets dented to *&ck.
I'm sure mine doesn't seal as well now?
I actually pinched my monitor trying to grab that chicken out of that spoon when you offered it up to the camera.
I've got a few to try on the list but this is up near the top.
I just gotta youtube how to debone lamb leg lol
Hi Al. Just about to start this one - it's our first time using coconut milk so we're trusting you on this one! 😁
Would this recipe work with chicken in pressure cooker? And have you done anymore videos without base gravy? Thanks
Tried this recipe today for the first time. I was really disappointed. It was just like a soup and didn’t taste like one of the curries made with base gravy. I tried to follow the recipe as closely as possible so I’m not sure what went wrong. At least I managed to rescue the lamb which was nice and tender and used it as precooked lamb in a base gravy style curry so all was not lost. In future I’ll stick with base gravy method.
Good to see you back Al .....and good to see a recipe without the 'base gravy'....more of them please....also yes the metal scraping metal ....nooooo lol xx
Thanks Al looks good will defo give that a go, and no one talking about a pressure cooker that uses the whistles system (WTF)??
Hi Al nice to see you back, I've never seen you use olive oil with currys before will this effect the taste in anyway ?
No, Undetectable to use Olive oil
Came here from the gravy base. Awesome page. I can feel a cooking spree coming on. Loving the beard too. Don’t shave it off!! 😉
Hi Al, can you use this pressure cooker recipe for other curries instead of having to use curry gravy? If not then guess at least it will slash the time to make base gravy using a pressure cooker? (Just ordered one!)
Awesome Video as ever. Tonight's dinner sorted!How about a Duck curry?
Great to see you back, mate.. I've always been terrified of pressure cookers, but after seeing this I might just be tempted to give it a go. Stay safe, Al. Hope to see more from you soon.
Just made this. Really tasty and the lamb was tender. Cheers Al. If I made this again I would knock the chilli down to a balti level for the rest of the family to enjoy.
Al, decant ya bishops finger man! The madras looks knock out, can't wait to give it a go
Hi Al you mentioned on your video for suggestions for other dishes How about a lamb and spinach dish ? do you know any recipes ? thanks
I made this in an electirc pressure cooker instead of the stove top one and it came out very watery. I had to broil it with the lid off for 20 minutes and I think I lost alot of flavour doing so. Anyone know how to adjust this receipe to compensate or should I just buy a stove top version
Agree..great to have a vid without base gravy. BTW you can improve the flavour of your real ales.
Tried the lamb madras recipe in our pressure King Pro electric pressure cooker. Wow yum or what thanks
I had a total disaster with this tonight. Completely burnt to the bottom of my pressure cooker. I only put it on a low pressure too. :-(
When adding your spices, why don't you mix them with water to create a paste. Then the threat of burning the spices is gone.
Lovely..... but how long do you reckon it would take without a pressure cooker?
Any chance of a Chicken Tikka Massala without base gravy recipe? Like you get at the takeaway
Would you rather this or base gravy version trying both methods myself just got a pressure cooker meat is fabulous in then not really sure how to do it with base gravy but having a good go
Just made this dish absolutely amazing me and my family are very happy thank you 👍
Hi Al just wanted to know if I can do this in a Dutch oven/casserole dish in the oven? Thanks 👍
Absolutely fantastic recipe, what do you call those metal discs you keep the spices on?
I made a mega batch of base gravy (not your one) and hate it. I now have about 20 portions of it.
Great curry and done it twice but it needs a lot of reducing after the preasure cooker to get it to correct texture.
Am it doung somthing wrong or is this normal?
Hi! First time here. Recommended by Mr John Robins. Quick question - When you mention tbsps do you mean actual tablespoons or dessert/soup spoons. Your measuring spoon looked pretty small...Many thanks.
Hi Daniel. Use one of those proper measuring tools. Proper Tbsp. You'll love this curry. Take care
Al can you cook with chicken brest instead of lamb in pressure cooker thanks Anthony
Had this last night minus the cream and the yoghurt because I had none in the house. Thoroughly enjoyed it. So much so I’m having it again tonight. Great recipe al as always 👍🏻
Oh yes, this will be my next 'Al's curry'. I'm Pete and I'm out of here. Hmmm, doesn't have the same ring as 'I'm Al and I'm out of here'. 😁
Hes grey hes 2 stone heavier hes back !
Just 2?
Omg hes back!!!
Im Bangladeshi and all ur curries look amazing x