Just made the madras but instead of lamb I used chicken .Have to say it's one of the nicest homemade currys I have had .Thank you for sharing ,Carol Rochdale
Thanks for teaching us. And exposing your culture. So much respect to The people of India. From kulu manali to u.p to pondi cherry and Madras India's showed me love and I love them all in return. Beautiful strong loving people. With amazing foods and culture. Peace
That has made me so hungry watching you cook them delicious Curry's. You have inspired me to have a go myself thanks for posting your a very skilled chef
Amazing stuff Latif, probably the best I've ever seen and it looks so easy, it is too, I've tried your method and it works wonders especially the Bhuna curry and the Madras as here? Thanks for your affable and friendly attitude on screen it a pleasure to watch...? The simplicity of you commentary also helps hugely too...!
Learning how to use all the spice combinations, properly from all your vids, made a difference to my uk Indian/Pakistani cooking. Made lockdown better.
You are a joy to watch! I could feel the love through the screen and I love your organisation skills and how you kind of wizzard your way through the kitchen. Woah!
I would love to know how you make your onion gravy. The curry looks delicious BTW and it's nice to see such a lovely clean resturant! 😊 Thank you for sharing.
New subscriber, watched 6-7 of your videos. I'm too far away from your restaurant unfortunately so have to try the cooking myself. Just did this lamb Madras last night and it went down a storm, thank you very much. Only criticism I have is could you possibly put the ingredients in the description to aid us home cooks. Other than that, a huge thumbs up! 👍
Im really hungry now, your tip on adding water whilst frying onion and garlic is top, my curries will always taste better now as you control the browning. Thanks 👍
Made this recently. OMG, best madras I’ve ever had. I used the pre-cooked lamb method, and then added Latif’s base gravy. I’m so impressed with how easy you make this look. Prefect . Keep it up and I’m planning a trip to Stoke to visit your restaurant
I’m definately gonna make this beautiful dish. I agree that you could use a wireless mic and I understand your at work but I kept wondering if the other dishes were part of the dish. Maybe you could make that clearer by saying. I subscribed to learn. Any chance of writing amounts in the description. I would really appreciate that. Your kitchen is impeccably clean. Glad to see a video from a working kitchen. Much respect and thanks.
Assalamu alaikum Brother, Love all your videos, just wanted to know which cut of lamb you use for this dish and the quantity, also will you be making a video on your mix spice??? Many thanks
I lived in the UK (London) for 11 years before moving back home to Ireland. I love being home, but the one thing I miss about London is the lamb madras. For whatever reason, they just do not seem to make it over here the way they do in London. It's not even close to the standard in London
Cool making customer's orders as well as a tuition class haha. I don't really venture out far and wide for meals often but i think if i am in Stoke one day i'll pop in a visit
Hi chef thanks for uploading these videos ! can you say which cut of lamb you use please? Also to speed up service I presume you have the lamb pre-cooked, if so how would you pre-cook it? cheers! keep up the great work
Just been introduced to these videos and love seeing how the professionals do it and look forward to seeing more. Just had a slight cringe moment though seeing coriander being chopped on a (no doubt clean) raw meat board. Keep up the great work 👏
Love your cooking Latif, I've cooked many of your dishes which are excellent of course I just use less oil and chillies. Love following you and I have a desire to visit your restaurant, I only wished you had one here in Leicester. However I've not been able to find many vegetable dishes and please please please do a veg sizzler as I've not yet found one.
My favourite, you have lovely cuts of lamb there, my local restaurant has cuts like that with a bit of fat on there. One restaurant uses cubed lamb, really dry and horrible, I think you need the bigger cuts like that
As-salamu alaykum Brother Latif, Love watching your videos. Just a quick question at 16:15 minutes in to the video, you add an optional spice, what is this called again please.
Thanks for your recipe..question though, does lamb gets cooked that easy in tentative 20 mins? For me to cook lamb in pan it takes over 1hr..when I pressure cook it takes me 3-4 whistles. I have tried cooking lamb on pan, didn't get cooked that easy. Any tips or any suggestion I missed?
That's not how it's done bro! Boiling takes away the flavour. Oven roast with vegetables for half hour. This will help cook the lamb and vegetables out to a half tender stage. Then add to slow cooker or pot with whatever sauce you're using and leave for 6-8 hours slow cooker, 4 hours @ 180. Cover fo 2 hours with tinfoil, finish with lid or foil off for last 2 hours..... Deeelish👍
