@@AlsKitchen great to have you back buddy. I see like all of us, you have also taken to the bottle in these trying times. I get you brother, I get you.
gordon6029 I bought one a year and a half ago, once seasoned its the best pan I’ve ever had for cooking curry, Al uses one in his dhansak video, that’s why I bought one.
4:27 Cheers Al ! Getting. a nice cold beer is ALWAYS the first part of meal prep! Glad to have you back, I've made a half dozen of your recipes and they are all wonderful. Greetings from Austin, Texas!
Did this with a twist. Used 650g of chicken and cooked in the wok. It's just simmering down to a reduction now and then I will add the finishing touches. Very special recipe and so kind to share as I've been eating Indian take aways for years and couldn't get close to making it myself. This is just like my favourite restaurant. Top jop Al, keep em coming 👍
Brilliant Al, I was never sure about using a pressure cooker for lamb. But I will have a go at that. I did burst out laughing when you brought out the beer. That the first thing I prepare. Love cooking a curry and having a beer. Go to see you back pal.
Absolutely, most important part! I wrote out the recipe for my favourite go to curry, gathered and developed from catering in the middle east and various youtubers, including Al of course. You can bet I included 1 - 2 cold beers, season to taste!
Hi Al, welcome back. Just had this curry for dinner, having added chicken instead of lamb. It tasted absolutely brilliant. Thanks for sharing this recipe. I hope you do many more, especially using the pressure cooker. It is so much easier than BIR, which I hardly ever do. Looking forward to the next one.
Hey Al, great to see you back here. You look great pal and loving the beard. Great recipe not too complex and great for a beginner. Keep it coming mate. All the best.
Thanks for another banger, Al. Sadly, lamb is not readily avaiailable here in the Philippines province where I live, but I love the idea of making this curry in a pressure cooker. I have been making your BIR curres using your base gravy recipe with great success. Now I want to try the authentic ones from your new series. Many thanks. All the best from the Philippines!
Just made this. Really tasty and the lamb was tender. Cheers Al. If I made this again I would knock the chilli down to a balti level for the rest of the family to enjoy.
Great to see you back, mate.. I've always been terrified of pressure cookers, but after seeing this I might just be tempted to give it a go. Stay safe, Al. Hope to see more from you soon.
Had this last night minus the cream and the yoghurt because I had none in the house. Thoroughly enjoyed it. So much so I’m having it again tonight. Great recipe al as always 👍🏻
Bought a pressure cooker being delivered tomorrow bought all my bits and bobs today throwing away my jars of ginger and garlic paste making fresh as requested lamb madras masala Wednesday 👊thanks al
Hi Ali. Sorry I'm late to the party. I cooked this dish tonight without the use of a pressure cooker. Obviously cooked it longer on the hob. By god it was amazing. Thank you. Keep it up with the video's.
Absolutely love this recipe. Used it many times over. Though I prefer to come back and follow the video when I make it. I have the instructions printed off and now know the recipe off the top of my head. However, the part between adding the tomatoes amd coconut milk gets rewound time amd time again. The taking a swig of your drink section to be precise and I end uo getting through a good section of the JD bottle as a result 🤣🤣🤣🤣 Al I love your recipes amd glad I stumbled across them a long time ago. Until I found your recipes I had never done a curry from scratch and now I won't have them any other way 🙏 thanks for the video and inspiration.
Tip for Americans: You are better off using heavy cream and diluting it with milk. Just combine 1 part heavy cream with 1 part milk to make your "light cream." Great recipe! TFS😊
Been following you for years and making your curries and never been disappointed. Will be trying this madras this weekend thanks again and fantastic to have your back on our screens 😊😊😷😷!
Great to see you back and this recipe looks and sounds like a wonderful way to return. Also very grateful for you writing down the ingredients in the video description box. Good man, Al 👍🇬🇧
I can honestly say that your curries have been the best so far. I have been making curries for years and have never been able to get the consistency, especially with a Balti dish. Your chicken Balti is the perfect easy curry to make. Thank you and keep it up!
Heard of your channel on the elis and John show on 5live...so glad i tuned in as curry has been a part of my life since i was 11.Never perfected a restaurant style meal so here goes,perfection beckons!Looking forward to making the madras,the vindaloo,patia...crikey,my mouth is watering Thanks Al. Dave,Leicestershire.
Hi Al. Great to see you back. Thank you so much for all you taught me. Ive put all my mates on to you as well and now we compare recipes every friday night in the pub. Keep up the fantastic work. John in Dublin👌👌👌👌
Hey Al, it’s been way too long. Just finished making a beef madras before finding this video. I love my BIR curries. I find them quick and easy and really good but I have been getting bored with them and it is nice to see you going in other directions. I’m going in that direction too. Buddy bought an Insta pot and is screaming about how good it. Was going to go buy one but went to the store and there was a line up to get in. Might still get one. Anyway, I would like to suggest for your channel to move in a traditional direction because we just need a change. That and I had a curry about a month ago that a raisin-faced Indian grandmother made that has totally inspired me to move away from the BIR for a while ( but not forever). Glad you’re back and as always, thank you so much for the time you put into making these videos.
Al, just tried and shared that lamb masala madras, mate, it was the best curry ive ever made, and followed from yourself, ive been cooking curry for years but this was another level, i just put a gentle squeeze of fresh lemon in mine but followed to a tee, brilliant curry👍👍👍👍👍 Hope you dont mind but i shared it👍👍👍👍👍
Made Lamb madras last night Al. Don’t have a pressure cooker but end result beautiful. Had to cook it down to reduce maybe that was due to not cooking under pressure? Will definitely do this again keep up the good work pal👍
Hi Al, I'm from Bradford and I made this dish for my friend's and family. Its a massive hit and my favourite curry of all time. Thank you so much for the recipe. All the best. Steve 👌
Hi Al, love all the recipes. Welcome back! How about naan breads? Do you ever try to do these? I'll give this recipe a go at the weekend though 👍 Cheers.
Hi Al , I made this beautiful curry on Saturday night for my family , and god did it go down a treat !! My daughter who is not big on curry had it and enjoyed it so much she had a second plateful as did myself and my partner. Loved it cooked this way in the pressure cooker , do you have anymore curries made in pressure cooker ? If not I would love to see some more if you could . I’ve never had a curry from your recipes that I wouldn’t want to make again , they’ve all been a big success. I’ve passed the above recipe onto a friend who only now has a slow cooker , could she just chuck it all in and cook it on high/low for 8 hours ? Your help would be really appreciated on this . Thanks Al xx
Made this today, exactly as instructed and it was great fun. It came out well, I've never ever tasted meat that tender before. The only change I would make would be to add some chopped chillies with the onions as it seemed to be a bit bland otherwise. Even my wife who is spice intolerant liked it! Love all you do Al, keep it up.
I love Madras AL! Thanks for this and welcome back. I made the chasni last week fantastic. My freezer is currently full of base gravy 2. Will cook this madras tomorrow, can’t wait. Greetings from Abu Dhabi. Keep going mate your channel is great. Thanks
Good to see you back Al .....and good to see a recipe without the 'base gravy'....more of them please....also yes the metal scraping metal ....nooooo lol xx
I really love your videos. As a massive curry fan, I thoroughly enjoy watching your videos. They look even better than the ones in a good Indian restaurant. Keep up the excellent work, mate!!!
Welcome back, Al. You spiced up my life in more ways than one by inspiring me to cook all these lovely curries. Been a subscriber of yours from the start. Lots of cooking in the lockdown. I typically cook Lamb Madras; will try this Masala variant. Don’t have a steam cooker but will cook long and slow with bone in the pot.👍
Hi Al,great video again.i work a lot in London, and I've noticed that London curry houses don't do keema and peas,(mince and peas ). Could you perhaps have a go at one for me please.love your curries and always turn out great.keep up the good work
My eyes lit up when I saw this in my sub box. I told my dad about your base gravy. He said you sounded full of shit until he tried making it for himself lol
Glad to see you back Al. I hope you will still be using your famous base gravy? You really made BIR style cooking accessable for me and I look forward to seeing more from you 👍
Hi Al, lovely to have you back! Please can you say when you are making a curry how many the recipe you are making is intended to serve, so I can multiply the ingredients up or down as necessary, and so it tastes right! thanks v much and keep up the good work!👍
Welcome back Al. As you’ve been away so long, I was wondering what you do for a living full-time, as you’ve got a lovely looking modern house ‘dahn sarf ’.....NOT cheap!
Love your curry recipes we come from the UK but have been living in Australia for the last 10 years and we have never come across a dish as good as yours . unfortunately we have to cook it but it is bloody worth it....well done AL !
Can’t wait to try this Madras next week. Just discovered Als Kitchen this week so i will be trying a good few of the recipes as soon as i make my base gravy 1. I must say the curries look amazing ! I usually use the electric brand InstantPot for curries so I’m looking forwards to making the Lamb Madras first to keep me going until i have my base gravy ready for the other recipes next week. 🌶🔥🌈❤️
Al, watched you from the beginning. You are a legend in BIR. Thankfully, a dish without the gravy (which was amazing to see in you’re early video), and I will get around to making it one day, when I buy a big enough pot. I have watched many curry videos, but I would love to see your take on the classic Vindaloo. I have tried making it , but I can’t quite get the balance of heat/wine vinegar right! Thanks for the years of knowledge, take care in these times & look forward to (maybe) a video...cheers, Si.
Fantastic video Al, yet again! I really enjoy your videos and simple recipes, you make so much sense by how you cook this great tasty food. I have tried many many of your recipes and they never fail 😊 This lockdown isn’t helping to secure some of the ingredients but makes all the difference that we can follow you no nonsense skills. Thank you so much Al, you’re a master in the kitchen. Take care!
