Just seeing your channel for the first time. Very nicely done. solid and easy to understand and it looks incredible. Question. Can you easily substitute boneless lamb with the bone-in? I know there will be flavor loss without the marrow and bones etc but the basic spices and such should be the same with just shorter cooking times? I’ve already bought the filet so I’m going to use it but seek advice if you have time.
Just discovered your channel, love it! Indian food is my favorite 😋 I would love a deep dive on tempering. I'm learning to pop my cumin and mustard seeds without burning them, or at least trying to. I burn them about half the time. Haha.
I have been eating and cooking Indian for 35 years and your recipes take me back to the beginnings. If I want to use rattan jot (I always have that), I fry the bits in the mustard oil and take them out, right? I love that your sauce is so fatty. Do you ever use fresh garlic, ginger and onions for your rogan josh? And does that not make it richer?
It is so nice to hear you use rattan jot. Yes thats the way to use it. You can cook the muslim version that uses fresh ginger, garlic and onion instead of hing, that comes out great too. ❤❤❤
it is the Muslim version? Interesting. I make it with pork because non-halal lamb is difficult to come by in this country and as Christian I won't be eating meat that has been offered to a foreign god@@SharMissCooking
Hi Sharmiss, just discovered ur channel. Thanks to the algorithm. Loving your style. Am just attempting this recipe with Goat. So will transfer to a slow cooker. I noticed that Cumins seeds and Salt are missing from the list so I guessed at 1 tsp. After this will make again with Lamb Chops but staying in pot. ❤
Hi Sharmiss, Thanks for your reply. I messed up the Goat at first by having the pan too hot and it browned the meat a lot and burnt the spices. It tasted bitter. The tough Goat went into the slow cooker to be forgotten. Then started the Lamb Chop version but was careful with the heat. It tenderised in less than an hour and was pretty tasty but I think there was too much bone and not enough meat for the chilli powder quantity. The next day I switched off the forgotten Goat (cooking all night)🤣. Meat was falling apart and not bitter. It was richer and tastier than the Lamb. The whole house smells like GOAT 🐐. I can see why this might be a winter mountain dish with no room to carry onions on the horse...😋 @@SharMissCooking
@sheepbaba thank you for sharing your experience. Lol 🙂. Goat takes a long time to cook and yes need tobwatch the heat so spices dont burn. It's always better to start with spices a bit on the lighter side and then adjust. But we all are learning every day from our experiences and becoming better cooks. Cooking has so many variables its hard to explain ❤️❤️❤️
Today, both curries flavour improved a lot. Delicious! Ate with accidental new recipe: Buckwheat with Samphire and Crispy Onions. This was my first Goat and it reminds me of Ox Tail but stronger. Super rich occasional treat. Thank you Sharmiss. So much is in technique. Most of my curries were wrong for the last 30 years until youtube. 😊
I am using Steven's from NZ. I have had them for a long time. But check out Amazon for Lodge Store. If you are looking for more polished and better quality check out Field Company also on Amazon. I think they are made in USA, but a bit more expensive. Hope that helps ❤️
