LAMB MADRAS- BIR STYLE- NO BASE GRAVY!!
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- Опубликовано: 12 ноя 2020
- BIR Curries are great because they can be made very quickly with some basic prep. However, what if you could make restaurant quality curries- all your favourites, without Base Gravy? Don't get me wrong, you can create amazing tasting curries with base gravy and some of my favourite recipes utilise this magic liquid but... here's the thing, some of the tastiest curries I have enjoyed in Indian restaurants such as the famous Punjab Tandoori in Manchester (sadly no longer there) don't use Base Gravy and are just as good if not better, in fact the Madras I used to get from the Punjab Tandoori is THE BEST madras I ever had and it was made without base gravy.I think Base Gravy can make us as 'lazy Chef' and sometimes we need (for a while) to learn to cook amazing curries without it. This video is the first in a series I plan of Restaurant & Takeaway Favourites that do not require Base Gravy.
Let's shake things up ;)
How to pre-cook the Lamb here: • HOW TO PRE-COOK LAMB
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So glad you are back. Another superb recipe. Thanks very much and keep them coming 🥳
Hi Julian. I love the detail you include to improve the quality of each recipe. The Chicken Karahi was great! I learn from each of your videos. I'm still chasing an elusive "Meaty & Smokey" taste & smell of a Beef Vindaloo I had at a now closed restaurant. I remember the Chef's pan often used to flare up which must add to the flavour. Anyway will keep chasing the craft. Now off to a few supermarkets to hunt down a premium tomato paste for this recipe. Thumbs up!
EDIT----- Holy smoke. Just tried this recipe & love it. I trusted you & made 3 times the quantity so some can be frozen. For others who want to do the same, I suggest only increasing the quantity of oil by 50% or it will be very oily prior to adding the pre-cooked lamb.
Yummmm!!!!
Trying tonight easy simple steps 👌✅
A very easy to watch, well-informed and confident person who knows how to cook a good curry because he knows his suit.
I'm an al's kitchen fan, I like misty also but this dude needs more followers.
I just subbed.
yeah - this fella really knows his onions. learned a lot from curry academy. big thumbs up.
Thanks Julian excellent vid, interesting about the tomato purée will change what I use in future good tip
Great video Julian, will definitely give this one a try.
Looks really good will try this .
Fantastic! Will definitely give it a go👌
Definitely going to try this!
Great to see a new video 👍🏻👍🏻
Definitely going to try this.👍
Glad to see you back Mr Voigt! Your books (and videos!) were excellent and improved my curry game to no end, and I just introduced my mother to them as well. Looking forward to more content!
Nice to hear!
Wow
Thanks Julian. Great video. I've found that it's not as nice without base gravy so must try this recipe
Oh awesome, you'e back! You are my favorite curry chef on the internet!!!! Thanks so much for sharing your knowledge and experience.
Best curry channel. Your Passion Is infectious.
Thanks for that much appreciated!
Awesome!
Thanks for a great video, I appreciate how you explain things. I will be making this dish very soon.
thanks Geoff
I'm reading your ebook again that I purchased ages ago, I like to give it another read every now and again as it has some great tips.
Another good effort Julian 👏
Great to see you back, love your videos you've inspired me for a good while now, thanks
Thanks!
Great video again. I really want to mention how your channel reignited my love of cooking indian food about a year or so ago. Since then Ive really been refining my dishes and technique. Even mastered a perfect own recipe BIR style tikka masala- tailored for my family. I cook an indian dish at least once a week, even often doing sides such as bhajis and chana.
Keep up the channel, surely the curry loving nation will discover you soon.
Thanks for all your content, even the old low res stuff- its honest, factual and 'real'.
Hey tank you D & A Chesterman, I really appreciate that feedback, that makes all the work making these videos worthwhile :)
Just made this Julian. For tomorrow's tea, so should taste even better!
Tomato purée and I thought it was all the same whatever brand , thanks for that information Julian on the cirio brand will certainly look for it . Great video again glad your back.
Nice tips as usual.
Mutti brand tomato paste also good. Now I have to wait until next Friday....OMG...what's next?...the wait !!!
Looks fantastic Julian will try this.
haha thanks mark
Superb recipe,no base gravy aswell,I brought Best quality lamb and this tastes absolutley amazing,the best man in the uk for authentic bir curry,so much knowledge unreal😉😉👍👍
thank you
I've done this twice now and it is fantastic. Thanks for the video
Glad you liked it
Hi Julian! I love your recipes. What would you recommend (if anything) to replace the lamb stock for a vegetarian version please?
Made done! Followed all your instructions. Absolutely delicious. I've had many but this one first attempt tops them all thank you 🥰😋
hey glad to hear that!
@@leviteish got photo of end result love it just right 👍
💜💜💜💜💜💜👍👍👍👍 many thanks for the video
I do a similar no base madras but I blitzed the onion into a paste first so that the source is smooth like when you use base...I can’t wait to try that posh tomato purée
Great video meeting, nice to see you back behind the camera, will try this one next weekend! No idea why it's got a few thumbs down, but keep up the good work 👍
haters going to hate...
You know that....
Great stuff...def gonna try this Julian. For your average Joe - who isn't doing a curry to order in 10mins - these base(less) curries are so easy to do anyway. I hope you do more....esp with the recomended amounts for 2 servings as you have done here! Thx VM 👌
With a bit of effort you can also easily do onion bhajis or cook off your naan dough at the same time.
Hi julian. Great video. I know this isn't a video about base gravy so this is off content. But if you were making s madras with base do you still use your old style base gravy or do you have a new updated one ?
its 10 am and i want a madras now!!
haha ;)
im starving great vid thanks can you freeze base gravy
Hi Julian, i find all tomatoe purees too bitter , i always use tomatoe paste , way less bitter .
Very interesting, thank you.i have been cooking curry’s for 2 years now..I will try this and let you know if this takes my curry to the next level.
Just made it and gotta say, this elevated the curry to restaurant quality. Thumbs up from me
Good to hear that well done
Julian - well done on this. What if I wanted to make a Veggie version? Veg stock?
Cant wait to try this Julian! thanks again! BTW the videos are great, bit of advice if you have facebook, join the British Indian restaurant sites and post your videos there mate, should bring in a lot of likes and support for you. keep up the good work!
Thanks for another great video defo looks like recipe I’m going to try tomoz . But may I ask am I looking at wrong link about pre cooking lamb? In the link about pre cooking chicken you add base gravy when cooking chicken.
Sorry posted wrong link to the pre-cook will update that tomorrow :)
@@leviteish Thanks Julian that would be great really appreciate it!!
Thanks for updating so speedily!! 👍🏻😃
Hi Julian, another great recipe thanks. But the link to pre cooking the Lamb still uses base gravy , please advise cheers !
Sorry posted wrong link to the pre-cook will update that tomorrow :)
@@leviteish Thank you !
Thanks for the recipe Julian, can I ask what size is the aluminium pan your using it looks deeper than normal and where did you source it?
no sure will check
Julian how do you get the whole spices out at the end
Must try this at home...thanks. Knew you had good taste in food and football as well...c'mon the blues
Yes!!!
Love it but your link for precooking includes base gravy. Think I’ll just use a lamb cube of stock instead and follow the rest of
precooking. Have done that before and it was fine.
I have just added the Lamb pre-cook video, check that out :)
Great pan, is it a particuar make/size. Yes, I know its Aluminium
not sure will check..
Awesome! Love curries but the leg work of the base gravy just isn’t practical for your typical Saturday night when you feel like making a curry
Yes... you have to be pretty organised. I make a smooth low carb vegetable curry soup in bulk which I freeze which I also use for the base gravy. Worked a treat on Julian's Chicken Karahi.
you dont need base gravy, the "leg work" is the onions,...onions is key to the curry, keep that in mind when making your curry, as this will eventually make your sauce,..hope this helps ,tez from bradford.
hey julian hope your well. can you advise what type of pan you are using and where we can purchase one?
It’s linked under the video 😊 I kept getting asked about that, so there you go.
Vegan curries please 🙏 (will be good for your channel too 😊)
Yes I have some planned
Carrot and coriander soup is a good compromise when you have no base gravy. I use it all the time.
🤔 not sure about that one
I’m pretty sure the link to the precooked chicken and lamb video that uses no base gravy, uses base gravy. I’m really confused, was it an earlier video?
Sorry posted wrong link to the pre-cook will update that tomorrow :)
what would be the effect of using Tomato Paste , not mixed with other stuff as previously done , As I offten have to buy large tins (White Tower ) ??
I wouldn't recommend it for this recipe, that stuff we always mixed with water
Surely Cirio is commercial as well?
You said that the curry was not Indian British style but the link you left on pre-cooking the lamb used base gravy in it? Please explain?
ok I posted the wrong link. I'll update it.
It's preferable to use white Vinager instead of Lemon.
How many people really put the effort in to make a base gravy?
Me. I do. All the time. Why? Coz it's no effort. Just a little wash, chop n simmer. No biggie yo!
I tried but its really hard with family life. My workaround is a quality vegetable stock (jelly) pot, pinch of onion powder. If Im doing beef or lamb I do add a tiny bit of that stock to taste.
@@aspectabove I have 3 kids, a poorly (disabled) wife and a busy schedule. It's a simple thing to do, but that's me. Everyone's situation /life is different. I've been cooking for my family for 33 years (I'm 50) so time management and speed my be a factor in why it's not a chore for me. Do what you can and keep learning. 👍🏽👍🏽
@@kwizmon good on you. Bet your dishes are extra yum!
I will try this, but you’re up against Misty. 🤣
Gordon Ramsay gets 20 million likes for a crappy dish that no true Kashmiri would eat. All authentic dishes are without base gravy. Base gravy was a concept created to fill up the dish and serve more people. Excellent dish,class shown by cooking out the dry spices before adding the water to reduce the acidity. A food chemist as work
No recipe is a bit off a no go ?
Hairiest forearms in the business.
Making so much bloody noise with your spectula....why not use wooden one ? Mad man...
😂😂😂😂😂😂🎉
Burnt garlic. Im out.
Sorry but this I thought was a Lamb Madras! Lamb Madras is a reasonably hot curry and you put in Kashmiri Chilli Powder which is not hot! This needed at least a half teaspoon of ground ghost chilli flakes to give it the Madras heat! I am disappointed!
RUBBISH FLOP RECEIPE FOR MADRAS CURRY. YOU DON'T KNOW THE A.B.C. OF INDIAN COOKING AND SPICES. WHAT A SHAME...CARRY ON WITH ENGLISH COOKING AS USUAL
😂