Yummmmmmmylishhhh sjoe Fatima....you making my mouth water.. looks delishhhhhhh....Yummmy man....LEKKE😊you realy making it verry easy for us to have delishhh menu's for the holidays✨️🙏
Lovely video, as always.. making cooking curry look easy... Question I have is some people make the curry base (masala included) then brown the meat, and other do like you did brown meat before adding masala... Why?
Generally if you want some sear (malliard reaction) on your meat, which brings out the umami (meaty) flavour, it's easier to achieve in [aromatic] oil than in a sauce. The meat gets more direct contact with the metal of the pan, developing a crust, rather than "boiling" in the sauce. After searing the meat, the sauce is developed, in which tougher meat, like a knuckle, will braise at a lower temperature, breaking down the tough connective tissue and releasing it into the braising sauce as flavour. If you really want to maximise the sear on your meat, you can remove all aromatics from the oil before adding the meat, and limit how much meat you sear at a time. Overcrowding the pan will cause moisture to accumulate, leading to "boiling" instead of searing. You typically only need to sear for 1-2 mins per side. Add aromatics back in, and carry on as usual.
I like your recipes but you never mention what your masala contains of and for me it's not nice just to say my masala but you don't mention what kind of masala so pls be more specific on your ingredients love your show
