Shamza i have just made it following your instructions and it came out amazing! Delicious! Thank you for sharing! I'm probably the first one to have made it already but i could not wait!! Please release a recipe book soon! I don't know if RU-vid or your videos will be here forever and i really want to pass these recipes onto my children when their older! God bless you! ❤
I've never added fenugreek to this but making it now and thanks for the tip as I have dried fenugreek in the cupboard. can't wait to see how it turns out.!
My favourite Asian meal Shamsa, thank you so much.❤ Simply the best curry with chapati . As popular as it is, you rarely find it on menus, particularly in Bangladeshi restaurants.
It's always nice to see how different curries are made, I tend to use a different methodology but the results are the same. Definitely going to try this at the weekend.
I love watching you Shanza, you explain everything and it is easy to follow you. I have made a few of your recipes and everything is always delicious. Thank you so much.
Lovely recipe. I usually do it very similar but not with the potatoes, just frozen peas at the end , I agree methi is a must . Quick question is “punin” what we know as bhunaing in English? I also add a beef stock cube and a splash of Worcestershire sauce when you add the mince, and a spoonful of tomato purée with the tomatoes and add a few tomato quarters at the end for texture and looks . Brilliant 🤘🏻😎🤘🏻
I made this for me & my son, its just like my auntie used to make for me as a kid in the 70's, even the smell in my house was the same as it cooked, it was utterly delicious, my lad rated your recipe 10/10! Thank you! From Scotland :D
Thank You Shamza, I feel like I have a wonderful dish for tomorrow as I did your recipe and spent a long time to bhuna it & I really got involved with the process & I thought that is a nice meal which I am going to enjoy, You are ACE Thank You...
Absolutely gorgeous ! Looks amazing and reminds me of mum's Qeema Aloo. And I trust when you say 'the best qeema aloo' keep inspiring our taste buds gal 🎉
Just cooked this and what an amazing curry! The tomatoes at the moment are rubbish (I wonder where you people in youtube land get such good tomatoes!) so I used a tin of chopped tomatoes but it still worked ok, this is now my new favourite curry and well worth the expense of using minced lamb!
Thank you for sharing and glad it was enjoyed. Tinned tomotoe work too and I actually prefer them in I'm honest as they're always readily available at home all the time.
Looks absolutely Delicious😋. Just wondering why you don’t add some green peas and some green cardamom powder at the end. I just love frozen petite green peas and green cardamom in this dish. By the way I loved your use of ‘Buna’ … typical Indian/ Pakistani 😂😂👍🏼
just finished cooking it now & loving what i am tasting , once again Thank you, BTW instead of putting expensive perfume behind their ears Garam Masala & fenugreek would work for me lol
Could you teach us how to make charsi gosht or lamb salan? Tried to google recipes from online but I just don't trust anyone else's recipes so I've never actually tried to make them 😂
Hi there, I've a few lamb curry recipes which you make want to search on the channel. Regarding the charsi gosht, I've noted it and will get a recipe up soon. 😊🙌
@MyLittleKitchenRecipes yes I have tried the other lamb recipes and the Aloo Gosht is now a staple in my house. I'm British but my other half and family are all Pakistani and I always get so much compliments when I make it 🥰
Yet another great recipe, destined to be on my weekly menu- minced meat is easy with my lack of teeth🤣 Shamsa, perhaps try a Poundland fan to combat steamed-up lenses?
Looking forward to trying this in the next few days. Can I use tinned tomato's, if so, please can you recommend me a brand. I've used a few but some are very strong and tangy and can really alter the taste of the dish.
I soul make a suggestion kindly. Why don’t you slit the bullet chilies, take out their seeds and fill them with zebra powder, little a char powder and salt, mix it together and fill the chilies with them and then you can add them to the Kemal’s. When you take a bite of the chilli, you will get a nice taste of the chilli too. Hope you don’t mind me saying this. Thank you, I love your recipes, keep sending more and more recipes, I will surely try them out. Good luck to you.
John Newton Thank you for your comment, let me know how it goes.Please do subscribe and turn your bell notifications on to see my new videos and don't forget to go through my older videos to find some amazing recipes.
We and our guests enjoyed the Keema alloo. Thank you. I didn't have all the spices. Even so, much appreciated. Now going to try one of your chicken recipes 😋
We and our guests enjoyed the Keema alloo. Thank you. I didn't have all the spices. Even so, much appreciated. Now going to try one of your chicken recipes 😋
Ive tried a lot of your dishes and absolutely gorgeous. However is there a way we can get a printable copy of your recipes for future use as on a lot of youtube channels. Thanks
Great looking recipe, just thought I would point out that on the timeline slider it says 45sec to 1.54 "The tandoori chicken taste test", then 7.22 to 10.53 it says "Cooking the tandoori chicken". Just to let you know.
Hi. Is it possible to used grated tomatoes instead of chopped. My family doesn't like picking up anything "anything whole or foreign frm the food. Thank you
that looks tasty can not wait to give this one a try as .a different recipe to my own 2 Chili s for me if you cant take the heat better keep out he kitchen lol
hye here i can see through the video that you have done Bunning process twice each time 10 to twelve minutes. is that right or you have to do once Bunning 10 t0 12 minutes only.
Love keema but have never made, I want to try this as it's not complicated. One thing though, I don't like anything hotter than a rogan josh so by putting the chillies in whole how hot would that be please and do you discard after cooking. A stupid question you may say 🙃
The process referred to is “bhunning”. Not clear in the vid as it’s pronounced with a leading “p” as in punning. Not explained in text nor the link to the explanation provided. The process is scraping the caramelised sauce from the pan edge back into the sauce to give a stronger, rich flavour.
