June 2018 - ScotchBonnet's Pudina Gosht

Group testing of selected forum recipes by forum members

June 2018 - ScotchBonnet's Pudina Gosht

Postby ScotchBonnet » Sat Aug 01, 2015 11:56 pm

This month's Curry Club "Curry of the Month" recipe is ScotchBonnet's Pudina Gosht kindly selected by JalfrezIt.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe. Their photo will also be displayed on the Index Page for all to salivate over....CA



Makes 2 normal or 1 very generous portion
This makes a fair amount of sauce, suitable for scooping up with any of a variety of breads
Mint sauce (rather than just mint) is used which gives it an almost vindaloo-like kick
The onion slivers really seem to soak up the ginger and the vinegar from the mint sauce and give a great taste; use more onion if you wish
For chilli-heads: I tried a hotter version by adding 2 tsp green habañero chilli sauce and it was good (but hotter, of course)
Future plans include adding some sliced okra which I think would go well with this (but then you'd probably want to call it Bhindi Gosht)

60ml oil
120g onion, halved and thinly sliced
5 tsp garlic/ginger paste
4 tsp Patak's Madras Paste
6 tsp tomato ketchup
2 tsp Colman's Mint Sauce
4 tsp mix powder
2 tsp extra-hot chilli powder
2 tsp sugar
2 tsp Methi
1 tsp salt
300g pre-cooked lamb
400ml base gravy
3 tsp chopped coriander

Heat the base gravy in the microwave or a small pan
Heat the oil on medium in a large (30cm/12") frying-pan or wok
Gently fry the onion until soft, using your spoon to break the slices up into individual pieces (fry about 5 minutes)
Add the pastes, ketchup, mint sauce; stir and cook 1 minute
Add the powders, sugar, salt, Methi; stir and cook 30 seconds (but get ready with the base gravy as you don't want it to burn)
Add a ladle of base gravy and stir
Add the lamb
Add more gravy, a ladle at a time every 30 seconds or so
Add the coriander and stir
Last edited by ScotchBonnet on Sun Aug 02, 2015 2:40 pm, edited 1 time in total.
"There is no such thing as too much oil; just an insufficiency of naan".
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Re: SB's Pudina Gosht

Postby Alchemist » Sun Aug 02, 2015 5:06 am

Looks interesting SB, thanks for sharing.
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Re: SB's Pudina Gosht

Postby Ian4curry » Tue May 03, 2016 7:22 pm

Hi SB

Just a quick question: not really a big lamb fan so was wondering if this recipe would suit chicken instead. I`m guessing it would but would appreciate your opinion.

Thanks

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Re: SB's Pudina Gosht

Postby ScotchBonnet » Tue May 03, 2016 7:50 pm

There is a traditional dish of "murgh pudina" which is chicken made with mint leaves so I think it would work very well IF you want minty chicken. Not everyone likes minty chicken, though, so you could cut down on the mint or leave it out (and then it would be a chicken madras or something else but still quite tasty). I like mint with lamb and I like a bit of mint with prawns or chicken, too, sometimes but I don't put as much mint in them as I would for lamb.
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Re: SB's Pudina Gosht

Postby Ian4curry » Tue May 03, 2016 9:23 pm

Cheers SB

If i were to go with the lamb,, which cut would you go for? The reason i ask is because im not too keen on fatty lamb and i know lamb can be quite fatty..

Cheers

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Re: SB's Pudina Gosht

Postby ScotchBonnet » Tue May 03, 2016 11:09 pm

When I ask the butcher for lamb I get leg or chump cut into large cubes. He has already trimmed any thick pieces of fat off. So, rather than asking for a particular cut, if you tell your butcher what you plan to do with it the a good butcher will give you the best stuff.

If you are buying it pre-packed then leg would likely be best but you'll have some cutting to do. You can use lamb leg steaks - already cut, roundish and with the bone in - in which case I would retrieve the flavoursome bone marrow, remove and discard the piece of bone and then cut the steak into pieces and discard any large bits of fat, fascia etc. Shoulder, breast, neck etc. are very tasty but best cooked very slowly with herbs, garlic, etc. (ie not a curry).

Note that the cut cubes of raw lamb will look huge but they do shrink a bit when cooked. In a good lamb curry, IMHO, you don't have tiny little bite-sized pieces of lamb but chunks of meat that you can get your incisors into; you want to bite half a cube, swallow, dip the reaming bit into the sauce. Meat is a tactile thing as well as taste.
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Re: SB's Pudina Gosht

Postby Smeghead » Thu Aug 04, 2016 8:55 am

I think I've got a jar of Pataks madras paste thats been sitting in the cupboard for ages.

Will have to give this a crack over the weekend. Though I'll have to use beef.
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Re: SB's Pudina Gosht

Postby Smeghead » Wed Aug 10, 2016 9:57 am

my daughter gives it two thumbs up.
Adding this one into my recipe book

Thanks
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Re: SB's Pudina Gosht

Postby ScotchBonnet » Wed Aug 10, 2016 12:19 pm

Thank you for your (daughter's) appreciation, smeghead. I'm trying to decide between this or a chicken vindaloo for tomorrow night's dinner.
"There is no such thing as too much oil; just an insufficiency of naan".
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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby Cory Ander » Wed Jun 06, 2018 12:49 am

This month's Curry Club "Curry of the Month" recipe is ScotchBonnet's Pudina Gosht kindly selected by JalfrezIt.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe. Their photo will also be displayed on the Index Page for all to salivate over....CA
Regards

CA (aka Admin) :)
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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby Bandit » Wed Jun 06, 2018 7:34 pm

Never cooked a curry of the month before so I was looking forward to this next instalment which is SB’s Pudina Gosht, Mrs B was working on Saturday morning so the plan went into action, I had all the ingredients in except lamb so of to the shops I went.
Next decision was what cut of lamb to get and how was it to be prepared, as I only had small pieces of pre-cooked lamb that I use for Biriyani in the freezer. Taking cost into account I decided on leg and to speed up the process I would prep it and cook it in the pressure cooker.
After a de-boning frenzy and trimming off of excess fat and dicing into sizable chunks it went into the pressure cooker with all the normal spices etc. for 30 mins which gave me time to prep the rest of the ingredients required. After the allotted time out came the lamb to great joy and will definitely start to use this method of prepping lamb in the future.
Next step was the cooking of the curry

Ingredients – all measured as per the recipe except there was 250gms of lamb not 300gms

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Onions in, after 5 minutes of cooking

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Next lot of ingredients in

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After one more minute of cooking

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Spices etc in

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A good mix and a further cook

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First lot of base gravy in to assist in the roasting of the spices

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Lamb in

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Base gravy added in stages then in went the coriander

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Finished dish

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This was served with Mushroom Pilau and Saag Paneer

The recipe was very easy to follow and easy to cook, while cooking I thought that the amount of oil may be a bit too much with the addition of the madras paste which has its own oil content however on the finished dish this was not apparent and all was infused with an acceptable amount of floating, flavoursome oil.
I was looking forward to see how the mint would come through on the final dish but I was a bit disappointed that I could not taste the much if any so if I cook it again I may add a bit more than the recipe states to see how that goes.
The heat level for me was not a problem but it took Mrs B back a bit on the first tasting but she got used to it and stated that it tasted a bit sweet. I thought that this was a curry with a good depth of flavour and works very well with lamb and was enjoyed by both of us.
Overall apart from a few minor points which is probably down to personal taste it’s a big thumbs up from us and I will definitely be adding this to my list of curries to cook again as I have already been told by the boss as I now have plenty of pre-cooked lamb in the freezer.

Cheers to SB for the recipe and to JT for choosing it for curry club

Cheers Bandit :thumbup: :thumbup:
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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby ScotchBonnet » Wed Jun 06, 2018 11:02 pm

Thank you for trying my recipe. Very good photos. I like the “mise en place” approach (put everything into little bowls ready to cook). Yes, add more mint by all means. I'm not sure if jars of Colman's mint sauce vary in their strength or not.
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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby Bandit » Thu Jun 07, 2018 8:04 am

Got my hands on ten of them, small egg cups, someone was about to throw them out at work, my mind always goes into default “what can I use them for” makes it easier for me while prepping and cooking.
Hope the pictures done your curry justice, and the stages were easy to follow, we definitely enjoyed it and will be having it again in the future.

Cheers Bandit
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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby pauly » Thu Jun 07, 2018 12:04 pm

Thanks for posting Bandit, nice looking curry.
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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby thebeermonkey » Sat Jun 09, 2018 3:04 pm

Excellent Work Bandit.

I’ll be giving this a try later on in the week. Expect photos but probably not as good as Bandit’s.

Cheers
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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby Cory Ander » Fri Jun 15, 2018 8:42 am

Well done, Bandit, thanks for trying this months Curry Club Curry of the Month and for reporting back with your findings and photos (a photo of which now adorns the top the forums Index Page) 8-)
Regards

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Re: June 2018 - ScotchBonnet's Pudina Gosht

Postby Juzzadona » Fri Jun 15, 2018 5:02 pm

Top work SB. Looks really authentic and absolutely delicious. Will be trialling this one soon!
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