Lamb Madras Recipe
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
A classic hot and tangy south Indian dish of toasted spices in a deep rich sauce.
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Early restauranteurs had no way of communicating the scale of heat in a dish so an arbitrary scale was created - a korma is mild, a phall is crazy hot and so on. Now the standard restaurant dishes all fit somewhere on that gradient. However, one sauce was created by restauranteurs in the UK that was hot, fiery and tangy - and they called it madras. Now Madras (now called Chenni) is a hot, dry region in India so this was a great way to illustrate the level of heat in this dish. History lesson over!
If you want to get to grips with your spices this is a lovely dish to put together as you have to create your own Madras spice blend. A beautifully fragrant recipe for when you're ready for a little more of a challenge.
Ingredients
400-600g leg of lamb, trimmed and chopped
Madras Powder
2 tbsp coriander seeds
2 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp poppy seeds
1 tsp cumin seeds
1 tsp black peppercorns
½ tsp fennel seeds
1 cassia stick (about 7cm long)
5 whole cloves
2 tbsp turmeric
1 tsp red chilli powder
1 tsp salt or to taste
Masala Sauce
3 tsp vegetable oil
1 tsp black mustard seeds
10-12 fresh curry leaves
1 onion, finely diced
1 green chilli, finely chopped (2 for more heat)
2 cm ginger, grated
2 cloves garlic, finely chopped
400g/ 1 tin plum tomatoes
2 tsp tamarind pulp
1 tsp hot chilli powder
Handful fresh coriander
Method
To create your madras powder combine black peppercorns, cassia, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, and grind to a fine powder with an electric grinder (blender or pestel and mortar).
Stir in the turmeric and chilli powder.
Place the lamb in a large bowl and rub with 2 or 3 tablespoons of madras curry powder and the salt until all the meat is coated. Transfer the remaining powder into a well-sealed jar for another time.
Heat the oil in a large cast iron pan until hot. Add the mustard seeds once they start to pop stir in the curry leaves and then the onions.
Soften the onions until they turn dark brown (about 20 minutes) before adding the green chilli and ginger along with the finely chopped garlic.
Keep stirring as this has a tendency to catch on the bottom of the pan. If it does catch add a splash of water.
After a few minutes, add the tomatoes, tamarind and red chilli. Bring this to the boil then reduce the heat and simmer to create a thick masala sauce.
Once it is shiny and thick add the lamb to the pan. Stir to coat the meat with the sauce. Reduce the heat to the lowest setting, cover and leave to cook very gently for 40 minutes - 1 hour until it is cooked through.
Stir occasionally until the sauce has thickened and the lamb is tender.
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
I went to culinary school and graduated years ago. I had to learn Indian food on my own. It's one of the most beautiful and complex flavored cuisines in the world. With that said, I love how you break it all down too.
Thanks for watching - I am so pleased to hear yo are finding it helpful even as a professional!
My absolute favorite food in the world! God blessed us with Indian food, and the people!
Hey, thanks for this great video I translated it and ordered all kind of spices. However I could only get my hands on Tamarind paste instead of pulp. How many teaspoons Tamarind Paste would you recommend? I dont want to mess up my first time with this dish. Thank you so much!
Excellent Video. Should have far more views than it has!!
Glad you enjoyed it - please feel free to share it and the other videos too.
Amazing!!! Thank you so much for sharing with us!!! I am Brazilian but I just love Indian food!!! For me it is the most delicious food. 👏👏👏👏👏
Great to hear that you are a fan - Always happy to share recipes! Thanks for watching Hari
Karen, Indian curries are the best in the world. Do you agree?
I only recently found you! You are brilliant. I followed your instructions on this dish, and believe me, my guests devoured it, they liked the pan. Thank you thank you thank you thank you. I cooked it in my slow cooker/ multi cooker... it was absolutely divine!
Xenia Zorna Trikoupi hi Xenia I am so pleased to hear that! I have a slow cooker cook book with lots of Indian dishes for the cooker so check it out.
Hari Ghotra I will. I only recently bought it so I am learning to use it. Lamb in Cyprus isn’t very tender, so with the slow, and your detailed instructions, my meat last night was perfect. I am going to watch more of your videos today.
Wow this looks incredible, I've been cooking curries for years and that was a good tip on the onions for depth and flavour. I don't usually cook them down that much. Can I ask you what make of pan you are using here?
+Simon Jenkins Hi Simon thanks so much for watching! Yes - deep, rich tomato based curries get that amazing flavour from cooking the onions until they are a dark caramelised brown colour so don't be impatient. This also helps give the gorgeous dark brown colour too. I'm using my favourite uncoated le crueset pan here, a good cast iron pan will do an amazing job. Thanks for watching and do let me know if you try any of my dishes as I would love to hear how you get on. Thanks Hari
@@HariGhotra Thank you soooooo much! You make Indian cooking cheap and simple. Could I buy the Madras powder from a good quality shop? Could I use stainless steel cookware, or enamelled cast iron? Please reply to me.
Why didn't you use chopped tomatoes princess? I never buy whole.
EDIT: Just watching your next video in the youtube playlist. You say you always buy whole plump tomatoes as it makes richer thicker gravy. (Fuck knows why it makes any difference, but hey ho). Whole tomatoes it is then !. You live and learn. Hope you all had a good Christmas 2020 and lets hope next year,, just possibly can be any netter. X
Hi I guess its just that there is less liquid in the whole tomatoes and they break down to a thick pulp. In all honesty I say to most people that you should use what you have. Chopped may need to be cooked down a little longer but they are still as good. I hope that helps. Thanks so much for watching Hari
The problem with Indian cooking is that, unless one is Indian and cooks this stuff everyday, one has to go and buy 15 different bottles of spices. Then, if one doesnt cook Indian again for a while, what happens is that those 15 bottles of spice go stale and all that money gets wasted. This is strictly for Indians or for entertainment.
I totally understand your point and after years of teaching I created these kits exactly for this reason. Indian food is for everyone and these mean there is no waste and no spending a fortune for one dinner. www.harighotra.co.uk/shop/curry-kits-for-sale
Thanks so much
What a very nice tasting dish this was, simple to follow and enjoyed by all. I think myself I have quite a good selection of spices in my cupboard ranging from Amchoor powder, Asafoetida, to the more well used ones like chilli powder and turmeric, and never found it hard to get anything I need to follow recipes, until now, you probably know what I'm going to say, curry leaves, yes apparently they have been banned for import now, so I had to leave these out of the cooking process, dose the loss of this make much difference in the taste and what can be used as a substitute , love your cooking, and the next one I'm looking forward to is the Authentic Indian xacuti chicken. Thanks Johnny.
Hi Johnny yes you are right they have been banned however I have still managed to find them at my local Indian grocery store. I have been growing my own for the last few years so I would recommend growing your own. You can use dried leaves instead. They are not as potent but are ok. Just use a few more then suggested. There is no substitute for curry leaves but if you can't find any then it's fine to miss them out. Hope that helps Hari
She is so amazing, and she gives a good explanation to all her dishes. Has a beautiful sexy voice.It was by chance I found her. I am glad. Namaste fr Malaysia
Balbir Kaur thanks so much for watching - lovely to hear you enjoy the videos! You should download my free app too
2 tsp fenugreek seeds!!!! People dont ever put so much. Trust me. Count 10 to 12 seeds. Thats It..
It does seem like a lot as fenugreek seeds are really very potent but this isn't all for one dish. It makes more of the blend than you would need so it can be stored for another time. It's a strong blend but is really good.
thanks
Like the length of your vids because I can pause them while cooking. Thanks so much for taking time to share and especially for the explanations.
Hi Bryan many thanks for watching - so good to hear that you are finding the videos useful and enjoying the dishes. Thanks so much Hari
Wow wow wow. Well today I went out specially to get all this ingredient…
And wow. This madras is fantastic…
Loved every minute from start to finish…
👍👍👍🍛
Glad you enjoyed it - thanks for giving it a go!
@@HariGhotra you are welcome. My father from the 70’s onward made fantastic curries. I was eating vindaloo at the age of 6 yrs.
I’ve been making curries for many of my adult life..
I’ve never been able to replicate my fathers curries.
He got his recipes from Indian colleges and friends.
I’m wondering if that one spice.Tamerind is the one thing I’ve always been missing…
It is the first time I’ve used it..
I’ve made many madras but never used that…
I learned today that is because im making an Indian version.
And well…. I can say it is very close to the taste. I use to taste to my father’s curries
So you curry madras is excellent…
I have made your samosas in the past but I think I never commented..
I have stuck to one chef in particular…
But now I’ve tried your madras, I’m going to cook more of your dishes..
Thanks 😊 ❤️ 😉
What a phenomenal presentation! Who is this woman and why have I not seen her before? Definitely subscribing to her channel. Great information on why to do things a certain way, while still keeping it accessible. And it looks marvelous! Can't wait to make it. Thank you!
Hi it's me, I'm Hari I'm so glad to hear your comments. I just want to make Indian food easy for everyone but show that there is a process to it. Thanks so much for watching and for your very kind comments. Please do check out the app and website too. www.harighotra.co.uk
This recipe is fantastic. Cooked for myself and my girlfriend last night and it tasted amazing. I think it’s important to cook in a enamelled iron casserole dish (like the Le Creuset shown in the video). I have a cheapy Le Creuset imitation from tesco that works great and only costs about £40. It really holds in the flavour and the heavy base allows for greater caramelisation of the onions and spices, and also prevents sticking. I couldn’t source any cassia sticks and didn’t have any white poppy seeds but experimented with sesame seeds as a replacement. 10/10 recipe. Thank you!
this looks awesome, gonna check out your other stuff too
That is a great tip at the end.I would have thought the meat and spices would stick to the pan if no water was added. i have been trying to get a decent result with lamb curry for years, but they always seem wrong somehow. I will try this as soon as I buy the next lot of lamb. Great video and well presented.
Hi Robert Thanks so much for watching I really hope this helps in your quest for a delicious lamb dish. Let me know how you get on - I am always on hand to give advice so do follow of social as well and I will do what I can to help. Thanks Hari
Hari,
So many thanks for this. I’ve often considered a really great Lamb Madras my personal holy grail in my Indian cooking endeavors. Tried this and it turned out superbly well. I used a tsp of Tamarind paste as I figured that was sufficiently concentrated. Thank you so much for this and the many other great videos and recipes I have tried with incredible success thanks to you wonderful articulation of the methodology and explanation around the balance of flavors. My friends here in the US are tuning into you too. Fantastic you are really the best!
Hi Ray Thanks so much for watching and trying the recipes. I am really happy to hear that you are finding the recipes useful and tasty too. Thanks so much for sharing my channel with your friends. I would be great to get more people watching. Thanks so much for your support and I hope you continue to enjoy the recipes. Thanks Hari
Many thanks for this. The finer points helped fix my curries, which have been watery with over-crowded flavors and messy. The timing, precision, and tips like not adding water at the end really boost the product.
Great to hear you found the video helpful and it's made a difference to your cooking. Thank you so much for commenting. Please do subscribe and feel free to share the channel and videos. Thank you so much for watching. Hari
I've learnt more about spices in the 1st two minutes of this video than on any other cooking video on TH-cam. You are fantastic!
Hi I'm so pleased that you found this useful that really is wonderful to know. Thanks for watching!
Cheers for another beautiful dish. Had this for dinner this evening. Takes a while but worth it. Sent some pics as usual on Google+.
The pictures look fab thanks for sharing and taking the time to comment. This has a really great flavour and I'm so glad you enjoyed it. Thanks for watching Hari
Can we follow this exact process but use chicken instead for chicken madras?
Hi yes you sure can I would recommend chicken on the bone so the spice has a longer cook time to penetrate the flavours. I will cook down so the meat easily falls off the bone. If not use thigh fillets. Hope that helps
Hari Ghotra it helps lots. Thankyou so much. Can’t wait to try
I made this the other day and it was by far the best-tasting dish I've ever made - super recipe. It was so good that I'm making more right now. Blending the whole spices is something I could do all day! Thanks for the recipe!
That is so brilliant to hear - just fantastic.
H'mm I can't wait to try it. Looks delish. Interesting you don't need to add water. Thanks for posting
i am so hungry now. I would like to flake some fresh coconut over it, and maybe a little pineapple. And maybe a little coriander. Thank you for this recipe!
Looks like the real deal.
Very similar to mine, however I brown the (spice coated) meat somewhat, and then add back in the onion/etc/spice mixture.
The bit of browning adds a tremendous amount of true depth of flavor, and it doesn't add much time to the recipe.
Thanks for the video.
Can you recommend what to use instead of lamb for a vegetarian version of this Madras? The exact same sauce, but how to make it vegetarian?
Hi Yes sure - some nice robust vegetables will work, aubergine, potatoes, mushrooms, jack fruit instead of the meat would be lovely. Hope that helps Hari
Sure it's delicious .. Thanks
Wow any chance you could come live with me. You could teach me how to make curry all day, and we could eat curry all night, well not all night😆, at some point I guess I would have to do the washing up🤔😎. No offence I just think you're brilliant❤
That was good, I enjoyed that, tried it ,it worked. That's about the best I can say. So thanks. My only difference is I added star anise prob not important just I'm addicted to it. The spice must flow.T
Omg I've been making curries now for a good couple of years and this one is going to the top of the list, looks lovely
if your not use to eating Asian indian food please go slow with it.i tried its soo good but the bathroom called 20 minutes later lol
Thank you for taking the time to break down each spice in the blend and what role it plays. It's really helpful.
What make & size is the black pot that you are using to cook in.?
Its a 24cm cast iron pot
Hari Ghotra What make is it, I know it is not. LeCreuset because it has a nice bla CD interior. I am going to try your recipe tomorrow.
Is there any advantage in toasting the whole spices first before you grind them?
I've never actually seen it made this way, but then there's nothing set in stone and no two Madras dishes are the same. Some people make a paste, some add the spices bit by bit. I've tried all methods. I have a packet of tamarind and thought it would be a lot of messing about but if it's as simple as steeping it in boiling water that's what I'll do instead of using Maggie's sauce from a bottle.
I hope you enjoy this method. Tamarind is easy to steep in hot water and gives a better flavour too. Thanks for watching Hari
Hello did you use Mutton or lamb for this? How long would mutton take to be tender? Thanks
Hi gorgeous. Not seen you for a while. Looking forwards to the video 👍
Hello. Love your channel! What can you subscribe for curry leaves ?
Hi Hari - love your recipes. I'm about to make this dish with chicken instead of lamb. Just one question. Would it improve the flavour or distort it to gently roast the whole spices before grinding?
James Rickards Hi that’s fantastic to hear. It would enhance it - I don’t always roast my spices as once toasted you need to use them straight away and not store them as the aromatic oils come through with the heat. Once toasted cool before grinding. Take some pictures and please share them on my app hari.is/2P5rXbk
You're very welcome to TH-cam, I'm very happy with your recepy , thank you,,🌻💚🌹
Always happy to help!
Far too much fenugreek which will dominate the flavour.
Hi. Could you send me the link for the pan your using please ?
You should have your own TV show, so very well presented, loved it.
Why no fresh coriander though ?
This dish has the curry leaf fragrance and not every dish needs coriander. that said if you want coriander in it then by all means you can add it. Please do download my free app if you want to ask me questions here hari.is/2P5rXbk Thanks so much
@@HariGhotra the app seems to only be supported by I phone I will look for it on Google thank you.
@@Englishman2031 Its available on android too - just search hari ghotra
this looks delicious I've just made the madras powder and it smells beautiful I'm making it with chicken thigh meat which is marinating in the fridge can't wait thanks for sharing 😊
Sounds like you are going to have a delicious meal tonight!
Amazing!! I hope it was a winner for you and your family!!
Thank you very much i try it yesterday hmmlm was so tastyy
Chef for 25 years....those onions were not finely chopped.
tamarind is native to Africa, we use it to cook in my country. i love madras 😋
My all time favourite meal is Lamb Madras, this one looks so good, can't wait to make this myself.
Let me know how it comes out!
Hi Hari! Great recipe and looks delicious too...! I'm having guests round Saturday night for this tasty lamb Madras.I have six guests, therefore, do I need to up the ingredients slightly?
+nichola harding hi sounds like fun. I would increase the amount of meat - better to have some left over than not have enough. I usually go with one portion being a handful of meat. I don't think you need to increase the spice level though just use the spices as is there will be enough of the blend for 6 people. You could do one more onion and couple more cloves of garlic though. Enjoy
Thanks for the recepie. I made Chicken Madras instead of Lamb Madras. But it came out awesome and appreciated by everyone.
Now I have a request. Can you put a video on Chicken Teriyaki using less oil, possibly some indian style. If not authentic will also do..
Hey +Anand Singh amazing to hear that it was loved by your family and friends. well done for cooking it. I will see what I can do on the Chicken Teriyaki and get back to you. Thanks so much for watching and commenting too.
If religion was food then maybe we could all get along
Hi, looks wonderful, would it be possible to put the cooked sauce and marinated lamb into a slow cooker say for overnight? Thanks.
Yes totally - a great dish for the slow cooker!!
Thank you for sharing this information, very much appreciated
My pleasure!
What is kathiobark???????????????????
Its cassia bark - the outer bark of the cassia tree. You can use cinnamon as a sub. Hope that helps. Hari
Thanks
Its cassia bark....cinnamon
KACHE MASALE KI MAZAIDAR BIRYANI th-cam.com/video/Zco-gNscJn4/w-d-xo.html
I made this dish (but I used beef) and it was delicious. Thank you! I love your recipes and will definitely be trying more.
Fantastic - So glad it came out well. Make sure you keep in touch and let me know what you try next and do take pictures too. Thanks for the feedback Hari
Why did the Food Network never discover you?
She didn’t toast the ingredients beforehand
I also like thick sauce. I thumb down any video where it is runny.
Thanks for watching - I think the amount of sauce depends on the different dishes. Some I do like to be saucy! I hope you liked this one. Hari
Hari thanks for the presentation the videos are awesome. Please can I ask if it's possible can you add a list of ingredients at the end of the videos
Hello Barbara Thanks so much for watching! If you click on the show more section the full recipe is there or on the website www.harighotra.co.uk and in the app which you can download for free. Does that help? Thanks so much for watching!
Hari Ghotra yes. thank you .
Hello Hari, I made some research and found that some lamb madras recipe contains yoghurt... I would like to know what is the "truth"... does the recipe in India contains yoghurt or not? :-) thank you so much ( PS: I found your recipe really usefull and I am sure next month I will try it anyways) -Éva
+Rendelő Exopet Hi thanks for your comment I have put some more details about the dish on my website www.harighotra.co.uk/lamb-madras-recipe so do have a look. There isn't really a dish in India that is called a madras. There are many different dishes from that region but this is really a dish that was created to use the flavours that come from that region. I don't use yoghurt in mine - I hope this helps. Thanks for leaving a comment Hari
+Hari Ghotra Thank You Hari, i made the dish today, and it was great! thank you so much :-)
Excellent presentation of a delicious dish. Thank you!
Thank you so much for watching - please do subscribe there are loads more videos you might enjoy. Thanks so much Hari
Can you use sumac instead of the tamarind
Marinade and marinated. Marinaded isnt a word.
my god she's beautiful
Does it have gentle undertones???
Hari Find it difficult to find all these seeds here in Brazil, but I can get the powders, what do you think will it be Ok
+CLARKEa100 Hi Yes that's fine use what you can get and make the blend with the powders instead. Let me know how it comes out. Thanks for watching and commenting.
Yes it should be fine - let me know how it comes out!
Thank you very much!!
Hai beautiful! I'm from srilanka. Every vlog I'm watching superb.are u married?
It looks beautiful and I wish I was in your kitchen to smell the spices...Excellent presentation and tips , thank you.
Would grinding with pestle and mortar work if we don't have a coffee grinder?
It would take a long time and you may struggle to get a fine blend of the spices but yes you can use a pestle and mortar instead
Hi it may take a bit of time but it can be done - you will have worked up an appetite too!
Great video until the end! It’s been cooking for an hour, big reveal and the stupid camera man angles the camera so you can’t see it in the pot.....
I just love how you keep it real. The stress of cooking and the judgment that come with it can be overwhelming. Thank you great job.
I made this recipe and it was superb. It's the best Madras curry I've ever eaten and although the curry was rich and intensely flavoured I could still taste the lamb. It wasn't overpowered by the curry. Perfect recipe. Thank you, Hari.
I have just made this beautiful dish for Christmas dinner tonight. I'm looking forward to sharing this with my family and I know they will all love it. Thank you Hari and Merry Christmas.
What about using passata ?
Hi Hari. I've always been about buying spices & grinding them but I buy them from a supermarket. Is that ok or is it about finding a good Asian shop for better quality?
Tried a few other recipes for madras curry with varying results but yours was exceptional good .Thanks Hari
I cooked this last night. Better most Takeaway and Restaurant curries I have had. I did leave it the slow cooker overnight as I used Lamb Leg and wanted it very tender. Thank you !
The look of that madras sure makes my mouth water! Will try this recipe out VERY soon!
That's how I make it. Very good
Glad you like it!
Finally made this tonight, really great! Thanks for the instruction.
It's all in the onions!
Can you put a link in the description of where we can get one of those small black blender/grinder from ? Always list the equipment you use and where we can get it
Looks so yummy. Can’t wait to try it! Have to find all those wonderful spices!
I have done this recipe now four times and it get better every time, thankyou for showing us all the techniques to doing your recipes they are all great will be doing the biryani recipe soon.
Great recipe! I'm gonna cook this today and add a bit of coconut milk to it too :) Thanks for all the tips & upload more recipes!!
A top notch presentation..one of the best I've seen. Will have to try this..many thanks
just made it! absolutely delicious! Thank you so much!
This looks great. I am going to try it with chicken. Thank you for the recipe.
Should the whole spices be roasted first?
You can do if you are going to use it all in the dish straight away
if using tamarind paste how much would i use?
Hi Jamie it does depend on the paste as some can be very strong but I would say about 1 tbsp. Also I would steer away from using tamarind concentrate as this is very dark and doesn't have the best flavour. Hope this helps Hari
ok fab thank you.
Dear Hari, is it enough for lamb to be cooked only for an hour to get done?
Maybe I shall put it in the oven for some time before I add it in just like in tikka masala?
Yes if its lamb and hour is plenty of time - if you are using mutton then you need to cook it for longer.
Hi If its lamb an hour should be plenty of time but if its mutton or older lamb it will take longer. You can just leave it simmering for longer it you need to. I hope that helps. Thanks so much for watching and cooking the dish!
is that powder, before the turmeric and red chili, like garam masala? Does anyone know?
mario chavez Hi no it’s very different - it is stronger with more of a bite using very different spices. Hope that helps
@@HariGhotra Sure, of course it helps. I buy mdh brand of Indian spices, do you know if there is a combination that is similar to the one that you ground? I'm trying to avoid buying all the spices separate. Perhaps I may be able to tweak one of the recipes that they sell. But I may have to buy them all separate. All the spices that you used are very essential to Indian cuisine for wheat I notice, and I'm going to be trying to cook some more of it. Thank you very much for your kind response.
hi hari, if i cant find the tamarind in the block form can i use the paste and just add the same amount of water?
+Simon Buckley Hi Simon If you have the tamarind in a paste form just add about 1 heaped tbsp (it's difficult to say because different pastes are different strengths). There is no need to add any water. Once it's cooked taste it and if it's not as tangy as you would like then you can always add a little more. If you are using a tamarind concentrate be aware that this will make you dish dark in colour and you won't need as much. I hope this helps. Let me know how it turns out. Thanks
+Hari Ghotra thanks very much. also for the spice mix should i roast the whole spices before i grind them or shall i just grind them as they are?
+Simon Buckley you can roast it but because there is more then you need for one meal I tend not to. Once you have heated your spices you should use them as they are at their most fragrant. Keeping them after roasting isn't worth doing.
+Hari Ghotra great, thank you. im cooking this dish on Saturday, will let you know how it went :).
Hello Hari :)
How can I substitute tamarind pulp? It is hard to find it in Turkey :(
Hi you need something that will give a fruity tang, do you have kokum? If not then I would just miss it out for now until you find something that will work
Hari Ghotra No, we haven't :( I think I can add plum jam with no added sugar. Sour and sweet :) Thank you
A good substitute is lime juice (white wine vinegar or rice vinegar) with a little brown sugar. With jam I would worry it will sweeten and add a different flavour to the dish. Hope this helps
Thank you :)
Alper Avşar how about some pomegranate syrup, it’s fruity and tangy , and it is abundant in Turkey and it is of the finest quality .
Do you ever dry-roast the whole spices before blitzing?
I would if I was using the whole batch to cook with that day. You don’t want to roast the spices and then store them as the heat would realise the oils and release the aromats.
@@HariGhotra Amazing! Thanks for the quick and useful reply.
CAn I use pork instead?
Yes why not!
Yes you can!