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May 2018 - Bandit's Lamb Kofta Curry
- Bandit
- SERRANO
- Posts: 476
- Joined: Sat Jan 21, 2017 9:51 am
- Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
May 2018 - Bandit's Lamb Kofta Curry
This month's Curry Club "Curry of the Month" recipe is Bandit's Lamb Kofta Curry.
Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....CA
Recipe can be found here
LAMB KOFTA CURRY
Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....CA
Recipe can be found here
LAMB KOFTA CURRY
- Attachments
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- Ingredients .jpg (37.94 KiB) Viewed 52008 times
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- Pepper, Onion & Chilli .jpg (33.09 KiB) Viewed 52008 times
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- Adding the Spices .jpg (45.24 KiB) Viewed 52008 times
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- Methi & Tomato Paste .jpg (35.76 KiB) Viewed 52008 times
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- 1st Base Gravy .jpg (42.46 KiB) Viewed 52008 times
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- Kofta, Coriander & Tandoori .jpg (38.61 KiB) Viewed 52008 times
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- Remaining Base Gravy .jpg (42.7 KiB) Viewed 52008 times
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- Ready to Serve .jpg (40.03 KiB) Viewed 52008 times
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- Kofta with Keema Naan .jpg (39.02 KiB) Viewed 52008 times
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- Finished Curry .jpg (52.01 KiB) Viewed 52008 times
- thebeermonkey
- JALAPENO
- Posts: 148
- Joined: Thu Jun 15, 2017 8:59 pm
- Favourite Curries: Lamb Kahari, Lamb Nihari, Lamb Madras
- Location: The People’s Republic of Glasgow
Re: Bandit's Lamb Kofta Curry
Looking lovely Bandit.
I prepped your Kofta recipe last night.
Looking forward to having it later today.
I prepped your Kofta recipe last night.
Looking forward to having it later today.
I came for a visit but decided to stay.
- Bandit
- SERRANO
- Posts: 476
- Joined: Sat Jan 21, 2017 9:51 am
- Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
Re: Bandit's Lamb Kofta Curry
Excellent,
I reserved some of the mixture and turned it into a Keema mix by adding Tandoori Masala and red food colouring and made Keema Naans.
Hope you enjoy
I reserved some of the mixture and turned it into a Keema mix by adding Tandoori Masala and red food colouring and made Keema Naans.
Hope you enjoy
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Bandit's Lamb Kofta Curry
Looks nice, Bandit, thanks for sharing. Do you have a recipe/link for the kofta, please?
PS: Presumably this one?
PS: Presumably this one?
CA (aka Admin)
- Bandit
- SERRANO
- Posts: 476
- Joined: Sat Jan 21, 2017 9:51 am
- Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
Re: Bandit's Lamb Kofta Curry
Hi CA,
That's the correct link, I tried and failed miserably to put the link in, again
I will get to grip with it all one day we all have to start with this technology stuff somewhere
Cheers Bandit
That's the correct link, I tried and failed miserably to put the link in, again
I will get to grip with it all one day we all have to start with this technology stuff somewhere
Cheers Bandit
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: May 2018 - Bandit's Lamb Kofta Curry
This month's Curry Club "Curry of the Month" recipe is Bandit's Lamb Kofta Curry.
Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....
Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe....
CA (aka Admin)
Re: What Content Would Members Like to See More of?
Well that's me out unfortunately.Ingredients:
500gms Minced Lamb
Minced lamb doesn't exist here. I do own a very large mincer which I use for moose in the season (does 200 Kg/ hour). Putting even 2Kg through it is just about enough to get it dirty, with not much coming through the plate.
But I hope to participate next month.
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
I don't normally like tomatoes John but this is delicious.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: May 2018 - Bandit's Lamb Kofta Curry
Suggest you improvise, JalfreziT (in the circumstances). Maybe use minced beef, pork and/or chicken (or moose)? If you wait until a recipe matches exactly what's in your cupboard (or is otherwise readily available in Finland), you might be waiting a long time.
CA (aka Admin)
Re: May 2018 - Bandit's Lamb Kofta Curry
OK good. I didn't realise one didn't need to follow the recipe exactly. Improvisation is a super idea CA.
Kofta mix is now ready and in the fridge!
First thought is that the mix is quite soft and "loose" (yes it looks like that too ). Am hoping it will firm up in the fridge over the next couple of hours.
Second thought: In Bandot's recipe, the electric tool is referred to as a "blender". I think the difference in the texture of my mix versus Bandit's might be down to my "blender" being different. Something to consider for anyone making the recipe.
Kofta mix is now ready and in the fridge!
First thought is that the mix is quite soft and "loose" (yes it looks like that too ). Am hoping it will firm up in the fridge over the next couple of hours.
Second thought: In Bandot's recipe, the electric tool is referred to as a "blender". I think the difference in the texture of my mix versus Bandit's might be down to my "blender" being different. Something to consider for anyone making the recipe.
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
I don't normally like tomatoes John but this is delicious.
- Bandit
- SERRANO
- Posts: 476
- Joined: Sat Jan 21, 2017 9:51 am
- Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
Re: May 2018 - Bandit's Lamb Kofta Curry
Hi JT,
This is what I use and I pulse the mixture when the Lamb is added until the desired consistency is reached which means that it is still workable and holds together to be able to form the required shapes.
The other option you may have is to place your mixture in the freezer without freezing to chill further than a fridge will do to firm the mixture, shape into balls and possibly fry the meatballs as a few others have done.
Hope that helps
Bandit
This is what I use and I pulse the mixture when the Lamb is added until the desired consistency is reached which means that it is still workable and holds together to be able to form the required shapes.
The other option you may have is to place your mixture in the freezer without freezing to chill further than a fridge will do to firm the mixture, shape into balls and possibly fry the meatballs as a few others have done.
Hope that helps
Bandit
- Bandit
- SERRANO
- Posts: 476
- Joined: Sat Jan 21, 2017 9:51 am
- Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
Re: May 2018 - Bandit's Lamb Kofta Curry
Hi CA,
Thanks for choosing the recipe, looking forward to the results.
Cheers Bandit
Thanks for choosing the recipe, looking forward to the results.
Cheers Bandit
Re: May 2018 - Bandit's Lamb Kofta Curry
Thanks Bandit.
I did put them in the "zero draw" of our fridge and it firmed up a lot. But in the end I still needed to spoon the mixture on to the baking tray (it wasn't possible to shape in to balls). I might consider adding some breadcrumbs next time, if I use the same meat.
To be fair, this isn't a problem with your recipe, it's probably more a problem with my mince. We always wash the meat before mincing, to remove hairs, etc., and some of this moisture does end up in the final mince. You can see it on the baking tray, even after cooking at 300°C and opening the door occasionally to let the steam out:
I did put them in the "zero draw" of our fridge and it firmed up a lot. But in the end I still needed to spoon the mixture on to the baking tray (it wasn't possible to shape in to balls). I might consider adding some breadcrumbs next time, if I use the same meat.
To be fair, this isn't a problem with your recipe, it's probably more a problem with my mince. We always wash the meat before mincing, to remove hairs, etc., and some of this moisture does end up in the final mince. You can see it on the baking tray, even after cooking at 300°C and opening the door occasionally to let the steam out:
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
I don't normally like tomatoes John but this is delicious.
Re: May 2018 - Bandit's Lamb Kofta Curry
OK the dish is done and eaten.
I should firstly add that I didn't use lamb.
Koftas
Mr JT - loved them!
Mrs JT - not so keen.
Finished Curry
Mr JT - it was ok, but a little "dark" for my taste. It reminded me of a Bhuna I once had. Visually it was super!
Mrs JT - fantastic! I will eat the leftovers straight away!
I should firstly add that I didn't use lamb.
Koftas
Mr JT - loved them!
Mrs JT - not so keen.
Finished Curry
Mr JT - it was ok, but a little "dark" for my taste. It reminded me of a Bhuna I once had. Visually it was super!
Mrs JT - fantastic! I will eat the leftovers straight away!
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
I don't normally like tomatoes John but this is delicious.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: May 2018 - Bandit's Lamb Kofta Curry
Well done, JalfreziT, that was quick! What meat did you use, for the koftas, in the end?
CA (aka Admin)
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: May 2018 - Bandit's Lamb Kofta Curry
Nice job JalfreziT, I did wonder how you were going to fashion balls out of the meat.
Re: May 2018 - Bandit's Lamb Kofta Curry
Well it was May Day holiday here.that was quick!
And we were forced inside after rain stopped outside working.
And I had just defrosted 500g of moose for a planned bolognese.
Structurely the curry was very different in terms of recipe (e.g. no mix powder) and technique (e.g. ingredient order), when compared to my usual creations, which made it an attractive option to try out.
So the stars were aligned and no choice but to get on and do it.
@Pauly - yes it was a challenge. But I've been there before. The technique is to get the oven as hot as possible first, then remove the mix from the cold, make the balls quickly and push in the oven to get the surface proteins set as quickly as possible, before they collapse.
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
I don't normally like tomatoes John but this is delicious.
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: May 2018 - Bandit's Lamb Kofta Curry
I've had issues with this in the past as well, so I'd encourage members, as CA says, to improvise. Saying that, I bought some lamb mince for this recipe but I know this will get a few points shaved off by Mrs GB as she prefers beef to lamb. Ms GB will not engage as lambs are fluffy white creatures (like her dog) and are not considered fit for human consumption. I haven't yet dare broach the subject of veal curry yet.If you wait until a recipe matches exactly what's in your cupboard (or is otherwise readily available in Finland), you might be waiting a long time.
JT - I haven't come across that exact design of blender before, how many blades does it have? That may have an effect of the consistency of the blended meat. If you have to wash it, you might be able to get a better consistency by putting it in some muslin, and then placing it in a collander with a weight on top to drain any excess moisture (as you would when soaking courgettes or zucchini). You wouldn't want to overdo it though, as meat needs to retain some moisture and not dry out.
The definition of insanity is doing the same thing over and over and expecting a different result.
Re: May 2018 - Bandit's Lamb Kofta Curry
'GB wrote:JT - I haven't come across that exact design of blender before, how many blades does it have?
It has one spinning unit with 4 blades, two angles upwards, two downwards. It's been a trusty machine and must be 15+ years old. I'm dreading the day it breaks.
'GB wrote: If you have to wash it, you might be able to get a better consistency by putting it in some muslin, and then placing it in a collander with a weight on top to drain any excess moisture
Thanks for your suggestion. The problem is that when we mince moose, we mincing many tens of Kg at a time, and there are lots of different size pieces, trim, etc., rather than one big lump.
Look forward to seeing your Kofta Curry!
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
I don't normally like tomatoes John but this is delicious.
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: May 2018 - Bandit's Lamb Kofta Curry
Mincing moist mouse masterfully must multiple melodramas make :lol:
The definition of insanity is doing the same thing over and over and expecting a different result.
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: May 2018 - Bandit's Lamb Kofta Curry
Photos of tonight's cook off, review coming later this week.
The definition of insanity is doing the same thing over and over and expecting a different result.
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