Lamb Ceylon cooked by me at Spicy Ginger Restaurant - Richard Sayce (Misty Ricardo)
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- ** The latest cookbook by Richard Sayce, CURRY COMPENDIUM is now available to order amzn.to/3zkxgbl (more info at www.mistyricar...) **
Spicy Ginger, Warrington, February 2021
LAMB CEYLON - I'm back at Spicy Ginger and cooking their own Lamb Ceylon recipe. On British Indian restaurant menus, the Ceylon curry is quite hot and has similarities with Madras except for use of coconut (an acknowledgement to Sri Lanka).
This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: bit.ly/3CDNQF2
My Pre-Cooked Lamb Recipe: mistyricardo.c...
My Ceylon Video: • Chicken Ceylon (Indian...
For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links:
Info about BIR Cooking: mistyricardo.c...
My Mix Powder Recipe: mistyricardo.c...
My Base Gravy Recipe: mistyricardo.c...
My 30 Minute Base Gravy: mistyricardo.c...
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at www.mistyricar...):
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Thanks to Abdul Mannan, Maroof, and everyone at Spicy Ginger.
708 Knutsford Rd
Latchford East,
Warrington WA4 1JW
Tel: 01925 655000
www.spicyginge...
Misty Ricardo's Curry Kitchen
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Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
Misty, I’ve just been to this restaurant and had the Ceylon; it was exceptional. Your channel has been an inspiration; since purchasing your books I’ve been set off along a marvellous BIR cooking journey ever since. Thank you 🙏
Thanks Lambtronic. Ever so much appreciated. 🙏
Love it mate - you cooking under direction - ha ha ha that reminds me when i started all those years ago - nice one Richard - take care mate - I likey!
Thanks Rich. 😀
I just made this last night, probably my new favourite curry, what I liked was the sheer simplicity of it, just a few ingredients and boom.
Fantastic
🎈 Lee 🎈
Richard, recently received your book curry compendium and it has re-ignited my curry cooking. Your book is so ‘in depth’ in details thanks for all the hard work in writing it. I will be trying the book's ‘chicken Ceylon’ next and then maybe try out this recipe for lamb Ceylon. Thanks for uploading. 👍
Thanks Patrick. Very glad you like it. 🙏
This looks good.
I'm going to be trying it for sure!!!
I’ve got both volumes 1 & 2 of your books and the chicken Ceylon has to be my favourite curry out of the lot. It’s absolutely sensational, so will definitely be giving this one with lamb a try too!
I just made a curry tonight a balti/Jalfrasi lol , absolutely delicious, gonna try this one next week
That's looks lovely me and my wife always used to have Madras at our local we still love Madras but for a while now I' have chicken pathia and she has the Ceylon and I tried some and it was lovely so I may have a celyon next time myself mate
Absolutely delicious
Never tried eating there, however Chutneys on Bewsey Road is really good
Looks banging Richard
At one time Ceylon curry was regarded as the hottest curry you could order in an Indian Restaurant now you need to sign a waver if you want to go to the extreme of heat if you want the hottest curry that the Restaurant will prepare for you
Hi Richard, is the coconut powder a coconut flour or coconut milk powder? I can only see those names online.
Lemon??
Interestingly not IIRC
Definitely needs a some lemon juice
I’ve watched all your own curry making videos, this one the curry took an unusually long time to thicken and caramelise, is this why you add smaller amounts of base gravy but more frequently? I suppose in a fast working environment with maybe four or five pans on the go, chefs in takeaways and restaurants add nearly all the base at once and leave them to caramelise more slowly…giving the chef time to give each pan attention when needed….less pans on the range, smaller additions of gravy allowing temperatures to get higher quicker?
Yes, partly that. The chef's main concern is speed of cooking so they're not shy with the heat. I asked him how many curries he cooks on a Saturday night, and he told me IIRC 200-300. That's a hell of a lot to do in only a finite number of hours. It's like that in most BIR places. It was me cooking the curry in the video and I daresay the chef would have had the flame a bit higher to cook it as quickly as possible. At home we don't need to worry about cooking time - there's no need to cook a curry in 4-5 minutes. That's why my recipes' techniques involve the 'little and often' method of adding base gravy, allowing the higher temperatures to be reached in a domestic hob setting where heat input is not nearly as high as in commercial kitchens, and with the luxury of extra time the flavours will improve.
Why do you prime the garlic off so dark
Would you ever do videos at an authentic Indian restaurant? I.e one that isn’t anglicised Indian.
Most certainly.
You love cratering
Cratering is the future