Lamb Jalfrezi being cooked by me at East Takeaway | Misty Ricardo's Curry Kitchen
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- East Takeaway, Ashton-Under-Lyne, October 2021
Here's me (Richard Sayce) cooking the East Lamb Jalfrezi. Sorry for the poor sound quality.
Thanks to all at East Takeaway for giving me access to the kitchen and showing me around.
137 Old St, Ashton, OL6 7SA
Tel: 0161 343 3657
www.easttakeaway.co.uk/
East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit www.eastathome.com/
For more information on British Indian Restaurant cooking, including my books and videos, please visit www.mistyricardo.com.
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricardo.com):
Amazon UK: amzn.to/3zkxgbl
Spicy Joes: bit.ly/3kUhOvZ
Waterstones: bit.ly/3te8I0R
WH Smith: bit.ly/3h4Hbdv
Wordery: bit.ly/3h0V1NQ
Blackwell's: bit.ly/3yIA0xt
Book Depository: bit.ly/38IvUe6 (free Worldwide delivery) - แนวปฏิบัติและการใช้ชีวิต
Wish we had that much lamb in our curry house round here
Thank you for these videos
You are welcome 🌟
Guys, this man needs more views, just cooked this and Wow amazing thanks Misty and chef. Absolutely delicious
Looks delicious, well done!
Looks a really clean kitchen especially the oven 👌 wish I was there to try that ,,,,great TH-cam video
Looks great!
Looks great 👌
Love watching your videos to see how they cook the curries across the bridge...
The chef almost had to sit on his hands, you could tell he wanted to get involved 😄
Lamb jalfrezi sounds like an amazing combination
It’s a standard curry
I learnt the same way by my dad then he taught me everything else from scratch ie the gravy the precooked meats and veg sea food was from raw but I found that pretty easy . Well done mate because it's more than just putting the stuff in the pan its timing heat control when to add so and so really well done
Well said
amaaaaaaaazing..
Good job 👍🏾
Those little crunchy bits, as you call them, are known as fond by cooks. I do like a Jalfrezi, one of my favourite curries.
Very fond of frond. Mine too, thanks.
Just made this again, Delicious
I would love to be able to do this in my local,
Indian / pakistani food is easily the best food in the UK and probably in the world
Hey misty. Thinking of getting a proper curry/fry pan like the one in this video. What size is this one and can u suggest best brand/place to get one? I looked on amazon but there are so many lol
I got two from amazon, a 22cm and 24cm, both aluminium and about 15 pounds each. Work a treat.
Service onions. Great phrase.
How's it not spattering everywhere with the high flame??
Don't stir it too much and it won't splatter, this also retains the heat in the dish.
This looks delicious and I love how quick and easy it was to prepare! Do you have any tips for marinading and pre-preparing the meat as I imagine it’s already cooked? I bought your book for my dad for Xmas and he’s chuffed! Think I may have to buy it for myself 😂🙈
Barbarically sacrificed animal, no doubt
That looks fantastic, been too long since I've had Jalfrezi, hopefully things open up here soon so I can go to my favourite indian restaurant.
In the mean time I will give it a go making it at home!
When you say you add in "mixed powder", is that like garam masala?
It's like a mild curry powder. More info about it in my website's article which includes a link to my mix powder recipe - mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Great vid, how did you pre-cook the lamb?
Thanks. They slow cook it in spices. I don't have their precise recipe, but here is mine, also in my books Curry Compendium, and Indian Restaurant Curry at Home Volumes 1 & 2: mistyricardo.com/pre-cooked-lamb-recipe/
How much water do you add to your base mix when adding to make the curry
It's about the same amount of water as base to reach the consistency approx that of semi skimmed milk.
Making this in 10 mins will let you all know how it turned out, I made Mistys lamb curry the other day and wow it was delicious, trust me guys
Thanks Pattiboy. Glad you enjoyed it.
Hi where can I purchase your large spoons that you make your curries with. Thanks Martin
Here: www.eastathome.com/menu/british-indian-restaurant-shop/
I missed the onions? Was it just a personal taste not to add? Do you usually add both the smalll chopped or large chunks? Or both?
This looks mouthwatering !
The onions were precooked, and dark brown, like a reduced puree almost, similar colour to the sauce so I almost missed them going in
I love to cook my jobbies and eat them - yummy !
thanks for your video mate, how many grams lamb meat you have added to jalfrezi dish?
It looks about 150g of pre-cooked lamb.
Hi how did you precook the lamb? Looks lovely
Here's my recipe for pre[cooking lamb: mistyricardo.com/pre-cooked-lamb-recipe/
Do you have a recipe for the gravy you put in??
Look under BIR base gravy on TH-cam, Latin inspired I think. Onions pepper toms and a few general curry spices reduced then blitzed, in a nutshell
Yummy! What is in the base gravy plz?
Hi, it's made with loads of onions and a few other supporting ingredients. Here's one of my base gravy recipes: mistyricardo.com/base-gravy-recipe/
Could you. Please tell how you make gravy base as in you video
Here's my recipe mistyricardo.com/base-gravy-recipe/ 👍
Where do I get that pan from?
You can get them at www.eastathome.com
Wish I had a big gas burner to blitz a curry on! My electric hob is terrible 😂 Good job on the Jalfrezi though looks good!
I've got the same issue with my ceramic hob in the kitchen. I've got a big gas bbq which really kicks out loads of heat so set it up in the garage with my tandoor oven. Just have to remove the car.
I use a portable camping stove in the kitchen with the doors open and extractor fan on to make my BIR curry’s with no issues👍👌
more of these videos needed 100% whats the diameter of the pan please..looking for a new one ..thanks
Thanks. 26cm
@@MistyRicardo cheers
Any tips for the pre cooked peppers ?
I didn't ask at the time but it looks as though they were blanched until soft. I prefer my peppers and onions scorched prior to cooking a jalfrezi.
@@MistyRicardo sounds good to me but I suppose everything is geared towards speed at the takeaway. Mine are always cold straight out of the fridge which is a mistake.
I'm trying East takeaway for the first time tomorrow, will definitely be ordering this! What else do you recommend from here @misty?
I've had the Madras also.. very good
So you get free food or do you have to pay for them?
Where can I get a pan like that? I'm done with the non stick pans, They don't last five minutes
Amazon mate £19.99 delivered today.
@@pattiboychannel311 thanks man 👍
@@noodles169 get some sandpaper or steel pan scourer, and remove the non stick on your old pans, and you have a similar pan. Works great on a Tefal or similar aluminium wok than has seen better days, great way to recycle.
Go to your local asian store where you get your ingredients from most good asian stores stock a load of pans and utensils usualy a pan would cost no more than a tenner.
👍
What is in the gravy please?
Take a moment to read my website's article which includes links to my recipes: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ 👍
too many chefs at that pan!
Get down to shere kahn st helens its bang on
Is it me, do all the currys have the same ingredients?
That's why you individualize each curry. In a madras, you can add caramelized onions (video reference: "How to make Onion Paste (a Bunjarra for extra flavour in Curries)" by Misty Ricardo himself), Worcestershire sauce, etc. In a vindaloo, you can add chili sauce (video reference: "Hot Red Chilli Sauce BIR | made from scratch | Restaurant cooking at Home | Real Recipes | Pro Chefs
"). There are a lot of condiments you can experiment with: ketchup, Mr. Naga, etc. I'd suggest trying different brands of curry powder, different mix powders (spice ratios), tomato puree vs blended plum tomatoes, etc. There's room for experimentation. If you go the normal route, everything will taste the same.
Anglo indian curries are a British offshoot, and in this style the base curry is often uniform. If you have a hankering for distinctly different curries try one of the many authentic/modern Indian restaurants which are numerous if not quite as easy to find as your local Baltimore house.
I have to say that since buying Misty Ricardo's book (which is excellent), you're not wrong. There are a few 'flairs' here and there - tamarind/mango chutney for example - but most are very similar. Its so strange because before you dive into BIR it feels like some magical wonderland of secrets that you could never replicate at home, but after doing a couple recipes it all slots in to place and is actually very simple. The difficulty is ingredient sourcing and prep - these kitchens have all the spices out in front of them for easy access, but doing it at home is a bit of a faff. Still, I'm so glad I picked the book up and have genuinely impressed lots of people with the curries/naans I've made from it.
Like to see them cook a phaal
That frying pan looks the business, can't seem to find any out here in Canada (as a UK expat, I can confirm CIR has nothing on BIR - you wouldn't feed their saag aloo, bhajis, jalfrezi and murgh makani to your pet dog!) Anyone have suggestions on where to find decent aluminum pans internationally? Happy to get them shipped out here.
I agree that the UK has the best Indian food outside of India. I’ve been to Indian restaurants in Toronto and the standard is pretty descent also.
You’ll find these pans on Amazon. Search for commercial Indian cookware.
You won't find Aluminium pans in most kitchen shops. Try your local commercial/hospitality suppliers. They should be really cheap.
Service onions… that’s a new one!
Weird ive just come across this, its literally 2 mins away
Sorry but whats in base gravy at least i think thats what you called it
mistyricardo.com/base-gravy-recipe/
He's must be bengali
i wish i could hear what you're saying, especially the ingredients, it doesn't help with the sizzling and clanking in the background
😿
im getting anxiety with these people watching your every move
Looks a really clean kitchen especially the oven 👌 wish I was there to try that ,,,,great TH-cam video