Great receipe Chef Din. I just like to brown and deal my meat first, but, hey! Everyone can adapt your receipe at his or taste. Great job, and just love it. Thank you so much..Chef
Excellent recipe! Looks delicious!. Easy to remember! I will forward this recipe to my friend who is looking for a one pan beef/goat/lamb curry recipe. Thanks for sharing!
wow i just made this curry today,had a little sample taste and OMG 1 of the best curries ive ever made. i cant wait for a nice big plate of this for my tea/dinner later with rice and nan
@@ChefDin hello Chef I’m about to make your recipe for the first time now using eye of round roasts. I’ll report back after what will surely be a successful recipe if I follow your instructions! Looks delicious 🤤
Hi chef Din. Very good recipe and method. Used only 0,7 kilo beef and threw in 0,5 kilos of chick-peas instead. Worked great. It’s the rich and tasty gravy that makes the dish anyhow, if you ask me. After eating typical christmas foof for a couple of days, this is exactly what you need: something hot and spicy.
Thank you for this video, I'm going to go and make this now. Hopefully it turns out as good as Chef Din'. There is nothing better than a proper curry, where the fusion of flavours make for such a tasty and delicious mouth watering delight.
Looks really good, I will make it this weekend. On step 5 in the description recipe you missed out the Garam masala ingredients. Thanks for the new recipe Chef Din.
@@ChefDin I have a Bangladeshi cash & carry about 40 minutes away so will try and get some mutton or goat Thank you for your recommendations Din 😉 Have a great weekend!!
@@ChefDin thank you for your response. I left the curry overnight and there was no more bitter taste. I did follow exactly except I didn’t have cardamon. The curry tasted very nice. Once again, thank you. Really appreciate it.
I'm typing this while eating a minor variation of this, which is delicious. I used 750g locally reared and butchered shin, in my Ninja Foodi, using slow cook and saute functions.I substituted 200ml passata for the fresh tomato, and hot chilli powder for the Paprika - I had intended to do the Madras recipe and thought it looked a bit tame when I read what I'd printed. Yesterday evening I sauted the whole spices and onions, then added the fresh chillis and coriander, then the ginger and garlic, then the dried spices to fry and then the passata (ie like a BIR order of stage) - and then I added the cubed beef and mixed to 'get to know each other' before slinging the pot in the fridge overnight. This morning I put the pot in the Ninja, added a bit too much boiling water and set it to go on slow. 8 hours later, I added small waxy potatoes and gave it another 2.5 hours on low. I did add too much water, I reduced while my rice cooker did its thing. As I said - delicious. And if you par-boil potatoes the day before, I think it would work as a quick weekday meal, especially if you pre-wash and soak the rice or cook it and chill it and fry the day of eating. I don't mind doing some prep after I've eaten, but I don't like to eat very late.
@@ChefDin Not at all. The whole point of the slow cooker is to chuck stuff in, set the timer, and come back (much) later. It needs no attention and is very energy efficient. I was experimenting so I didn't worry about introducing the potatoes early - I suspect they'd not take too well to the full cook time, hence my comments about prepping them for a fast finish. I should probably experiment adding them at the start and see how it pans out. My intention is to be able to switch it on as I leave for work, and do minimal prep before fresh food when I get home. That's a 13+ hour period. I'm looking for something that competes with a quick pasta dish. My mistake with the added water is I think influenced by my use of the Ninja as a pressure cooker.
Awesome recipe, 👍👍
Great receipe Chef Din. I just like to brown and deal my meat first, but, hey! Everyone can adapt your receipe at his or taste. Great job, and just love it. Thank you so much..Chef
Love you’re video and delivery
Sir, you cooked a fantastic beef recipe. Thanks.
Amazing best curry ever tasted India brought to southern Italy thanks ...Den
I’m glad you’re enjoying my recipes! Southern Italy on my list of places to visit!
Great recipe Chef Din!!😋
MashaAllah very good
Excellent recipe! Looks delicious!. Easy to remember! I will forward this recipe to my friend who is looking for a one pan beef/goat/lamb curry recipe. Thanks for sharing!
Wow😍
Gutom Pg bukya kya mam ang sarap nang luhto
Looks delicious 😋
I hope you enjoy!
The tomato skin hack is awesome. Never seen that before
You’re learn a lot from all my tutorials! Merry Christmas!
Nice thanks
Your welcome 🤗
Thanks Chef Din for explaining the sumptuous meal video at good pace. Anyone can follow n understand the process. B alwyz blessed. Tnd..Nrb..Kenya
You’re very welcome and I hope you enjoy this recipe with your family!
What genius,i enjoy the expert telling of his procedure of cooking a curry beef, give Chef Din a Medal!!
As long as you enjoy my recipes that my medal 🥈
فيديوات شغلين صديقتي تحياتي
wow i just made this curry today,had a little sample taste and OMG 1 of the best curries ive ever made.
i cant wait for a nice big plate of this for my tea/dinner later with rice and nan
It’s one my best recipes!
Remember to share your experience cooking this dish with others , specifically other Facebook groups do everyone can enjoy!
@@ChefDin hello Chef I’m about to make your recipe for the first time now using eye of round roasts. I’ll report back after what will surely be a successful recipe if I follow your instructions! Looks delicious 🤤
@@MultiFreddy34 you’re in for a treat you should cook my peas pilau rice to go with it!
Hi chef Din. Very good recipe and method. Used only 0,7 kilo beef and threw in 0,5 kilos of chick-peas instead. Worked great. It’s the rich and tasty gravy that makes the dish anyhow, if you ask me. After eating typical christmas foof for a couple of days, this is exactly what you need: something hot and spicy.
Sir do more videos it was easy to learn without grinder tq u
Thank you for this video, I'm going to go and make this now. Hopefully it turns out as good as Chef Din'. There is nothing better than a proper curry, where the fusion of flavours make for such a tasty and delicious mouth watering delight.
Follow the Instructions 100% and it will turn out as good as mine!! Enjoy!☺️
Sir ur recipe is to g ood❤🎉
You must cook it!!
Great Curry. I cooked this last night. Thank you
I’m glad you enjoyed, check out my other recipes!!
Looks really good, I will make it this weekend. On step 5 in the description recipe you missed out the Garam masala ingredients. Thanks for the new recipe Chef Din.
He did added Garam Masala
Thanks
You’re welcome!
That's a sexy meal, color is inviting and I can just imagine the smell! Can't wait to try that!
You won’t be disappointed!!
That looks absolutely delicious Din
I guess it would work well with lamb too?
Thank you for sharing 👍🏻
Try mutton it has more flavour than lamb!!
Hi Din
If I could get mutton I would, it’s practically impossible to find anywhere near where I live which is a shame!
@@kevowski that’s a shame I can’t get mutton here as well , but I can get goat! That works and is delicious!
@@ChefDin I have a Bangladeshi cash & carry about 40 minutes away so will try and get some mutton or goat
Thank you for your recommendations Din 😉
Have a great weekend!!
@@kevowski if you do get some mutton chops my favourite!
Great recipe. Can you do this in a pressure cooker?
I never cook in a pressure cook! Because the texture is different!
Very well explained Chef Din. Step by step. Anyone can follow. God bless you mightly. From: TN Nrb - Kenya
You’re very welcome
☺️
With this recipe, how much meat is used? Trying to guage then how much ingredients to add
Is there any salt used in this recipe at all?
You must watch the video!!!
Hi sheaf Who doesn’t like beef on the bone
Hello Din
What cut of beef is best for this dish ????
any cut is good don’t buy the expensive cut! And try and get it on the bone, it adds flavour!!
Chunk is a good choice!
Thank you for the recipe. I made it tonight and the whole house smells divine. The gravy tasted a bit bitter. What may be the cause of it please?
Did you follow the video 100% and uses all the ingredients mentioned?
@@ChefDin thank you for your response. I left the curry overnight and there was no more bitter taste. I did follow exactly except I didn’t have cardamon. The curry tasted very nice. Once again, thank you. Really appreciate it.
Hi you can get a bitter taste from turmeric, dont add too much
Thanks for that Din !!! The meat looked quite fatty does the fat render down???
Yes, and adds to the flavour , don’t bother with experience cuts of beef!
Good recipe but i would have seared and browned my beef off before adding it in the pan to get some colour on the meat
Remember in your kitchen you’re the chef, I have given you the recipe now you can add or take away and make it the way you would like!!
I agree. That's the way I do it. I brown and seal the meat first.
Yep it's the business lol
360p in 2020's ..... what is this, 1992!!!
Google it!
@@ChefDin Google what?
A bit skimpy with the potatoes ....
11 potatoes to serve 6 people lol.. its not even 2 each
Well done you’re paying attention! When you’re cooking this make sure to put 12 pieces!! Lol
I'm typing this while eating a minor variation of this, which is delicious. I used 750g locally reared and butchered shin, in my Ninja Foodi, using slow cook and saute functions.I substituted 200ml passata for the fresh tomato, and hot chilli powder for the Paprika - I had intended to do the Madras recipe and thought it looked a bit tame when I read what I'd printed. Yesterday evening I sauted the whole spices and onions, then added the fresh chillis and coriander, then the ginger and garlic, then the dried spices to fry and then the passata (ie like a BIR order of stage) - and then I added the cubed beef and mixed to 'get to know each other' before slinging the pot in the fridge overnight. This morning I put the pot in the Ninja, added a bit too much boiling water and set it to go on slow. 8 hours later, I added small waxy potatoes and gave it another 2.5 hours on low. I did add too much water, I reduced while my rice cooker did its thing. As I said - delicious. And if you par-boil potatoes the day before, I think it would work as a quick weekday meal, especially if you pre-wash and soak the rice or cook it and chill it and fry the day of eating. I don't mind doing some prep after I've eaten, but I don't like to eat very late.
Sounds like a marathon cooking session! I normally cook the curry ,rice and a dal within 2 hours, job done!
@@ChefDin Not at all. The whole point of the slow cooker is to chuck stuff in, set the timer, and come back (much) later. It needs no attention and is very energy efficient. I was experimenting so I didn't worry about introducing the potatoes early - I suspect they'd not take too well to the full cook time, hence my comments about prepping them for a fast finish. I should probably experiment adding them at the start and see how it pans out. My intention is to be able to switch it on as I leave for work, and do minimal prep before fresh food when I get home. That's a 13+ hour period. I'm looking for something that competes with a quick pasta dish. My mistake with the added water is I think influenced by my use of the Ninja as a pressure cooker.
People put spices on the early stage
These are my mums recipe , my aunt used to put spices first , everyone cook different!
Oh my god. My gas cylinder is over.
You will have to wait until you get a new one!!