Lamb & Chickpea Curry Kitchen Daddy
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Date: 2020-05-11
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Comments and reviews: 10
Veena
this is INCREDIBLE. I'm a South Indian, and I can't wait to try this out. Best part is, unlike most actual Indian recipes, this recipe doesn't use too many ingredients, but looks and I'm sure would taste authentic as well! I think the only unusual ingredients are chickpeas and tomatoes in a can and the use of a stock cube. I think it wouldn't change the flavour though, because I tried Jamie Oliver's Chicken Tikka Masala, and it was spot on, in spite of using a few non-Indian spices like cayenne pepper and stock. Like I said, can't wait to try it! :)
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this is INCREDIBLE. I'm a South Indian, and I can't wait to try this out. Best part is, unlike most actual Indian recipes, this recipe doesn't use too many ingredients, but looks and I'm sure would taste authentic as well! I think the only unusual ingredients are chickpeas and tomatoes in a can and the use of a stock cube. I think it wouldn't change the flavour though, because I tried Jamie Oliver's Chicken Tikka Masala, and it was spot on, in spite of using a few non-Indian spices like cayenne pepper and stock. Like I said, can't wait to try it! :)
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irregularexpression
For better flavor, always add mustard seeds and curry leaves directly in hot oil, and wait for the mustard seeds to pop before adding other ingredients. Be careful when adding curry leaves -- the moisture in the leaves will cause the oil to splutter. Also add a pinch of asafoetida for enhancing taste and as an anti-flatulent (whenever cooking beans, lentils or chickpeas.
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For better flavor, always add mustard seeds and curry leaves directly in hot oil, and wait for the mustard seeds to pop before adding other ingredients. Be careful when adding curry leaves -- the moisture in the leaves will cause the oil to splutter. Also add a pinch of asafoetida for enhancing taste and as an anti-flatulent (whenever cooking beans, lentils or chickpeas.
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yaomaster
You need cinnamon stick, star anise, cloves, cardamom seed for more fragrance in the curry. You need to tweak your recipe a lot if you want it to taste and smell authentic. You can throw in some whole dried chillies, don't use too much tomatoes. Maybe blend some onions to put in the pot. Good recipe though.
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You need cinnamon stick, star anise, cloves, cardamom seed for more fragrance in the curry. You need to tweak your recipe a lot if you want it to taste and smell authentic. You can throw in some whole dried chillies, don't use too much tomatoes. Maybe blend some onions to put in the pot. Good recipe though.
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ao
Just made this and totally wowed my guests! THIS IS AMAZING! I used pork tenderloin instead of lamb and also added sugar and heavy cream due to not having coconut milk. Also skipped the curry leaves. Next time I will be more prepared but with all my substitutions it was WONDERFUL. Can't wait to make again: )
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Just made this and totally wowed my guests! THIS IS AMAZING! I used pork tenderloin instead of lamb and also added sugar and heavy cream due to not having coconut milk. Also skipped the curry leaves. Next time I will be more prepared but with all my substitutions it was WONDERFUL. Can't wait to make again: )
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dldl
Looks lovely, do you think you could list the ingredients in the down bar from now on? Means we don't have to try and pause at the right points to make a list. Also, I thought you had to always rinse chick peas and canned beans etc with fresh water rather than using the water in the tin?
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Looks lovely, do you think you could list the ingredients in the down bar from now on? Means we don't have to try and pause at the right points to make a list. Also, I thought you had to always rinse chick peas and canned beans etc with fresh water rather than using the water in the tin?
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Priyabrata
an indian's (sorry, my) perspective: you cook the onion and ginger ahead of meat, meat is usually not fried, and curry leaves and mustard seeds are for tempering purpose, means directly go into hot oil. and use coconut oil if you are trying south indian dishes.
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an indian's (sorry, my) perspective: you cook the onion and ginger ahead of meat, meat is usually not fried, and curry leaves and mustard seeds are for tempering purpose, means directly go into hot oil. and use coconut oil if you are trying south indian dishes.
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schmatever
I made this and it wasn't bad at all. Would just say that it came out a bit watery. Therefore I would hesitate to add that full cup of water next time (also considering there is quite a lot of liquid in the tomato, chickpeas and coconut.
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I made this and it wasn't bad at all. Would just say that it came out a bit watery. Therefore I would hesitate to add that full cup of water next time (also considering there is quite a lot of liquid in the tomato, chickpeas and coconut.
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Dunia
I must give you credit, this was a great recipe thank you. I'm about to make a slightly modified version with chicken. Thanks food tube team for all the work you guys put into delivering quality videos to us!
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I must give you credit, this was a great recipe thank you. I'm about to make a slightly modified version with chicken. Thanks food tube team for all the work you guys put into delivering quality videos to us!
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Martha
Have always put off preparing an Indian dish. I wonder, I cook for me alone but I would like to make the full recipe of this dish and freeze in small portions for a later date. Is the freezing part doable?
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Have always put off preparing an Indian dish. I wonder, I cook for me alone but I would like to make the full recipe of this dish and freeze in small portions for a later date. Is the freezing part doable?
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DP
Good until i saw that stock cube being added. That Sodium Glutamate (MSG) is so unnatural and mask the real taste. Better to add a few bones that you have browned and let it cook with the stew.
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Good until i saw that stock cube being added. That Sodium Glutamate (MSG) is so unnatural and mask the real taste. Better to add a few bones that you have browned and let it cook with the stew.
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