Hey Julian, been an avid fan for 11 years now, got both kindle books, brilliant recipes, just a quick one to say thanks for remaking this video. I used to use the last one for mutton all the time but the meat was that nice not all of it made it into my curries.!!
Hi Julian, Thought you had packed it in with the curries from memory, always thought your recipies were pretty bang on as I did work in an Indian takeaway for a year or so as del driver so seen everything they did
Thankyou julian love the work ! would it be better to use cheaper cut of lamb fill that pot up with lamb then boiler for over two hours freeze it up and use as needed. I know it will not be the same but the meat defrosted seam to just be awesome and tender. Using a cheaper cut you would not notice that much anyway with good curry
Nice Julian. But let’s talk about bringing this to a lamb madras. Would you work from a gravy? Actually, never mind, I have a pretty good idea of how this is going to taste, obscenely delicious! Yup, love the curry tips but would love to get away fr9m the gravy and make more home style or “staff” curries. Thanks for your videos buddy.
Can’t wait to add to my curries:-) Q. Where can I buy one of those long stainless chef spoons from? I find the flame burns my fingers with my regular chef spoon
Great Videos Julian . But you mention on some videos about good quality spices. here in Dublin we have a few asian Supermarkets selling most of the common suppliers of spices EAST END and the rest. how do we know a good Chili powder or any other spice. from a poor quality one. drop a few names Julian.
East end isn't bad at all or Raja. Raja is used a lot in restaurants. I suppose you could go online and get imported spices directly from India. Or buy the individual HARD SPICES and grind them with a mortar and pestle. I recommend this book it's called , 50 great curries of india. It's by CAMELLIA PANJABI. Start of with the simple homestyle curry. (Or the first lesson in making a curry) You will not be disappointed. Very authentic, like it was made in India itself. If you follow this and get it right you will be able to do any other curry.
Hi John, I'm not Julian or indeed answering on his behalf! Imho you can't go wrong with eastend or rahjah spices, regarding Kashmiri chilli powder I've got a bag of TRS Kashmiri Chilli Whole that I grind when needed. You can probably get them online 👍
