Love your channel Latif, Great to see you getting the following you deserve !! I've watched all your early videos and I still want to watch these new ones , Its good to see you cooking using the equipment that most people have at home rather than the professional burners in the restaurant proving that it can be done at home and trust me after following your teachings I will never go back . When a takeaway menu gets posted through my door I put it straight in the bin because I know they wont compete with what you have taught me thankyou brother I am forever in your debt
trouble is the cook book market is saturated with 'average' content/material and unless you publish yourself, you're unlikely to reach the volumes you'd need - and media quality of self-published normally puts people off.... having said all that, I've never learnt as much from ANY cookbook as I do from this channel/Latif! 😁👍
Which brand curry powder do you use.or would you recommend from the Asian areas to buy. Also can you show us a video how you precook your meat in the restaurant before hand, & when you do get a order in from a customer how & when do you add your gravy in which you made few days ago. Step by step plz Onions, pepper, carrots spices all blended in together.
I used beef as lamb is too expensive at the moment, and cooked for a total of 2 hours. Finished product was the best tasting pieces I've ever had. used the left over stock as a mild curry in it's own right for those in my house that think chilli heatwave doritos are too spicy.
I will be doing this or close to with lamb or braising steak. Cook it, bag it, freeze it. Then you can have a lovely lamb curry in less than an hour when you want. As lots of us very often have left over meats, a few quick just curry sauce/gravy recipes would be appreciated.
Hi, this may seem a bit stupid to someone like yourself, but I have a problem when cooking a BIR curry at home. The problem is that you tube chefs show curry’s and ingredients normally for one portion, yet at home I could be cooking for up to 4 portions. Yet I know that you can’t just double or treble the ingredients. So in the restaurant if you have an order for one table of three of the same curry, would you cook one pan with enough for the three and separate into three at the end or do three individual portions?.
So do you use the curry powder to give that typical taste? Growing up in London in the 50s my mother always used curry powder and so like it in the curries I now make for my family in the USA. But just what are the spices that make it special.
I can taste the food on my phone. What size aluminium pan would I need to cook for 2/4 people. And where can I buy one. ( Near Newcastle). I live in France and love your videos. Will be back in UK in October.
Hi bro Love your channel love the way you are doing the building blocks of B.I.R but if we ara adding spice on all the different steps when we come to make are 10 minute curry and add more spice is it not going to be a spice bomb? Looking forward to your video when you put all the blocks together
Latif, your base curry recipes has been life changing for my home curries. I love the process of cooking curry and your videos have helped me take my curries to the next level. Thank you. It hasn’t stopped me from going to my local restaurant every so often when I feel like a treat.
What cut do you recommend leg? Is that just cubes of leg or shoulder pieces? Love a lamb curry and can’t wait to try. Looks so tasty just like that to be honest. 😂👌
Amazing channel! I've learnt so much from you, on behalf of my friends they thank you haha! What is the cut of lamb please, I've gone for shoulder and it works well, just wondering which cut you've used there. Also I marinate the meat whether its chicken or lamb for a full day with a reduced amount of spices needed for a khari, dopiaza etc.. Would it be worth rubbing the spices on the lamb, except the salt! For several hours before or will it be a waste of time and effort? I enjoy my cooking but I've been told I spend a lot of time but I have good reasons to, well worth it in the end
Hi I'm getting abit confused.. the spices you use are the same as the ones you use to make main dish.Could you not just the sauce from this dish to main dish if that makes sense.
I am absolutely loving this new series. Its all these extra little bits that you show us, gives us that extra little ooomph in our cooking. To go with your bhuna onion video, is there any chance you have a planned video to do Rogan onion and peppers? I have see them in restaurant videos and are only used in Rogan Josh curries but i have not seen a video on making them
Great stuff as always, chef! I'm loving the series, but you're making restaurant-sized portions rather than family (or couple) sized. I was wondering if you could put some notes in the comments/descriptions on how best to keep these fabulous building blocks? Tempted though I may be, I'm not gonna eat my way through 2kg of lamb in one sitting. What's the best way to store it? How long will it keep in a fridge? What about the freezer? How many curries (for one person, for two, etc) would that precooked lamb (and the chicken) make? Can we freeze the tomato puree? the garlic & ginger? Will freezing the bhuna'd onions make them go soft and mushy when you try to cook with them? A few notes like this, and I think you would achieve "spot on" perfection with this series :)
Did you wash the Lamb , you didn't say ? In the video you done previously for pre-cooked Lamb you put boiling water from a kettle into a pot containing the diced lamb , and put it on the gas ring , to get rid of the 'smells' from it.
Love your channel Latif, Great to see you getting the following you deserve !! I've watched all your early videos and I still want to watch these new ones , Its good to see you cooking using the equipment that most people have at home rather than the professional burners in the restaurant proving that it can be done at home and trust me after following your teachings I will never go back . When a takeaway menu gets posted through my door I put it straight in the bin because I know they wont compete with what you have taught me thankyou brother I am forever in your debt
You need a cook book mate !!
No he doesn't, he's a good enough cook as he is!
I would buy his book 📖
trouble is the cook book market is saturated with 'average' content/material and unless you publish yourself, you're unlikely to reach the volumes you'd need - and media quality of self-published normally puts people off.... having said all that, I've never learnt as much from ANY cookbook as I do from this channel/Latif! 😁👍
His chef mate
Big up to my bro latif you doing fantastic job!
I love your detailed explanations. I use the same seasonings 😊
The lamb looks absolutely delicious! And i love that you use traditional terms/language such as " bhuna" which i believe means " to fry". Amazing work
Bhuna is when you simmer till thick consistency
Another fantastic video chef. I'm loving the new production style, very slick!
So inspiring to watch. You make it all so interesting.
Another great video Sir, thanks. Mark.
Latif that looks stunning, thank u
Latif, your videos are the nuts, mate 👍
Which brand curry powder do you use.or would you recommend from the Asian areas to buy. Also can you show us a video how you precook your meat in the restaurant before hand, & when you do get a order in from a customer how & when do you add your gravy in which you made few days ago. Step by step plz Onions, pepper, carrots spices all blended in together.
What part of the meat did you cook leg, shoulder, ribs cuz they do.look nice & meaty pieces
Latif bro your doing an awesome job, i work in restaurant nice a young brother showing his expertise! Thank you! For all the videos! Top man Top Chef
I used beef as lamb is too expensive at the moment, and cooked for a total of 2 hours. Finished product was the best tasting pieces I've ever had. used the left over stock as a mild curry in it's own right for those in my house that think chilli heatwave doritos are too spicy.
Awesome. Haven’t got the ingredients to hand so just gonna order one 😋
I will be doing this or close to with lamb or braising steak. Cook it, bag it, freeze it. Then you can have a lovely lamb curry in less than an hour when you want.
As lots of us very often have left over meats, a few quick just curry sauce/gravy recipes would be appreciated.
Fabulous!
THANKS FOR SHARING LAMB CURRY FROM CANADA SUBSCRIBER.
Hi, this may seem a bit stupid to someone like yourself, but I have a problem when cooking a BIR curry at home. The problem is that you tube chefs show curry’s and ingredients normally for one portion, yet at home I could be cooking for up to 4 portions.
Yet I know that you can’t just double or treble the ingredients. So in the restaurant if you have an order for one table of three of the same curry, would you cook one pan with enough for the three and separate into three at the end or do three individual portions?.
One pan for three. Waste of pans and space for individuals.
Cheers Latif, lamb rogan is one of my favourites. Any chance please we can see how to cook the coconut and almond paste for a passanda
Hi Latif, what is it you say before you start to cook?
So do you use the curry powder to give that typical taste? Growing up in London in the 50s my mother always used curry powder and so like it in the curries I now make for my family in the USA. But just what are the spices that make it special.
There is a balanced flavour in the spice mix
Is there a video of completing the lamb curry?
Hi Latif, loving your new series. Do you use a similar method for precooked beef, pork, and chicken?
Looks great and want to try soon. Have loved everything of yours I've tried. But where did you get that pan and lid? I just have to have one!
I can taste the food on my phone. What size aluminium pan would I need to cook for 2/4 people. And where can I buy one. ( Near Newcastle). I live in France and love your videos. Will be back in UK in October.
Hi do you pressure cook it at the restaurant . if so I was thinking of doing so , I'm making some fantastic curry at last thanks to yourself .
Could you use the same process for braising beef for a change from lamb?
Hi bro
Love your channel love the way you are doing the building blocks of B.I.R but if we ara adding spice on all the different steps when we come to make are 10 minute curry and add more spice is it not going to be a spice bomb? Looking forward to your video when you put all the blocks together
what brand of curry powder are you using
Latif, your base curry recipes has been life changing for my home curries. I love the process of cooking curry and your videos have helped me take my curries to the next level. Thank you. It hasn’t stopped me from going to my local restaurant every so often when I feel like a treat.
What cut do you recommend leg? Is that just cubes of leg or shoulder pieces? Love a lamb curry and can’t wait to try. Looks so tasty just like that to be honest. 😂👌
It’s usually a leg of lamb in Indian restaurants
Amazing channel! I've learnt so much from you, on behalf of my friends they thank you haha!
What is the cut of lamb please, I've gone for shoulder and it works well, just wondering which cut you've used there.
Also I marinate the meat whether its chicken or lamb for a full day with a reduced amount of spices needed for a khari, dopiaza etc..
Would it be worth rubbing the spices on the lamb, except the salt! For several hours before or will it be a waste of time and effort?
I enjoy my cooking but I've been told I spend a lot of time but I have good reasons to, well worth it in the end
salaam bysab bhai u need to do some king prawns dishes!!!!!
Can I use bhuna onions to cook this instead of raw onions?regards john
Hi I'm getting abit confused.. the spices you use are the same as the ones you use to make main dish.Could you not just the sauce from this dish to main dish if that makes sense.
What cuts of lamb meat is that?
Can I use my Bhutanese onions for this instead of fresh onions?
9:22 on top of the pan there was hair !!!
Latif this recipe by not cooking down the onion, to sweeten what does the onion do?
I see dem GU dessert ramekins 😅
The staple of every home kitchen!
I am absolutely loving this new series. Its all these extra little bits that you show us, gives us that extra little ooomph in our cooking.
To go with your bhuna onion video, is there any chance you have a planned video to do Rogan onion and peppers? I have see them in restaurant videos and are only used in Rogan Josh curries but i have not seen a video on making them
Great stuff as always, chef! I'm loving the series, but you're making restaurant-sized portions rather than family (or couple) sized.
I was wondering if you could put some notes in the comments/descriptions on how best to keep these fabulous building blocks? Tempted though I may be, I'm not gonna eat my way through 2kg of lamb in one sitting. What's the best way to store it? How long will it keep in a fridge? What about the freezer? How many curries (for one person, for two, etc) would that precooked lamb (and the chicken) make? Can we freeze the tomato puree? the garlic & ginger? Will freezing the bhuna'd onions make them go soft and mushy when you try to cook with them?
A few notes like this, and I think you would achieve "spot on" perfection with this series :)
Like what u do ! Understatement,, love what you do more like , Iv never eaten as much Asian food 😂😂
My lamb is cooking on the stove, it smells fantastic
❤
I agree too many spices are not required the variety infact is confusing.
👌👏🏻👏🏻👏🏻❤️🌻❤️🌻🙏🏻🙏🏻🙏🏻🙏🏻
I dont understand how all that liquid reduced that nuch with a lid on ? Really not possible
Its almost a curry by itself
Noice
Did you wash the Lamb , you didn't say ?
In the video you done previously for pre-cooked Lamb you put boiling water from a kettle into a pot containing the diced lamb , and put it on the gas ring , to get rid of the 'smells' from it.
Have you not done this before😴😴
Just letting you know, in your list of ingredients at the start you don't have Garam Masala
First
Why do you have to cook Lamb for so long coz lamd is a tender meat.