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!!!!
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.
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!
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'.
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.
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😉😉👍👍
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 👍
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 👌
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
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.
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.
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!
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?
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.
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 ?
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. 👍🏽👍🏽
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
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!