To marinade or not to marinade ?

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PK99

Legendary Member
Location
SW19
B for me, curry ALWAYS tasts better second day.

Meat curries I agree with, but not so sure about vege curries - texture changes and not for the better.
 
OP
OP
Dave7

Dave7

Legendary Member
Location
Cheshire
[QUOTE="steve292, post: 5315230, member: 32700
add all the rest of the ingredients, slow cook for 6-8 hrs
enjoy with beer:becool::smooch:[/QUOTE]

Mrs Dave will only have water with curry..........I keep telling her that it is illegal NOT to drink beer when eating curry.
 

srw

It's a bit more complicated than that...
Never ever ruin the beautiful flavour of delicious British lamb with spices designed to hide the taste of rotting meat.
Yuk. A revolting sentiment expressed in a way which anyone who reads it will see straight through.
 

srw

It's a bit more complicated than that...
Relax, it was m3ant to be a bit tounge in cheek. Hardly ignorant.
And compounded by the usual attempt at an excuse - "it was a joke". No, it was transparent prejudice.
 

Slick

Guru
You really are desperate to jump on the bandwagon.
 

srw

It's a bit more complicated than that...
I am going to do a lamb curry using spices (as against a tin of stuff).
I will be cooking it in a slow cooker for 6-8 hours.
I have 3 choices.......
A) marinade overnight then slow cook
B) dont marinade....just slow cook then leave overnight to enjoy next day
C) dont marinade....just slow cook and
eat immediately.
Would there really be any noticeable taste difference in the 3 ways ?
Find a recipe - if you buy a packet of spice from an Indian brand you'll find one on the back. It will probably tell you to fry off meat, onions, garlic, ginger and chilli (more of each than you would automatically use), then add the spice and dry cook without burning before adding the liquid and cooking.

You'll get the best of both meat and spice that way.
 

raleighnut

Legendary Member
Find a recipe - if you buy a packet of spice from an Indian brand you'll find one on the back. It will probably tell you to fry off meat, onions, garlic, ginger and chilli (more of each than you would automatically use), then add the spice and dry cook without burning before adding the liquid and cooking.

You'll get the best of both meat and spice that way.
The only reason for 'dry frying' spices is if you're gonna whack em in one of these,

61IcsW251bL._SL500_AC_SS350_.jpg


otherwise just fry powdered spices in the oil/ghee (I prefer 'groundnut oil')
 
I would marinate overnight in the following:

1/2 a tub of natural yoghurt
3 or 4 cloves of crushed garlic
1 finely sliced onion
thumb-sized piece of ginger, grated
3 generous heaped teaspoons of garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
one level teaspoon chilli powder (or to taste - to be fair, I prefer to have milder as opposed to hot)

Then I would slow cook in the crock pot the next morning, adding the following:

1 carton of passata (plus a little water to rinse out)
2 finely sliced onions
2 large chunks of cassia bark (cinnamon, but the outer bark)
6 cloves
6 cardamom pods (cracked)
2 star anise
1 lamb stock cube.

To thicken the sauce, stir in a couple of tablespoons of ground almonds about an hour before the end of the cooking time. You may also need to add some sugar to taste depending on the acidity of the tomatoes and yoghurt.
 

srw

It's a bit more complicated than that...
I would marinate overnight in the following:

1/2 a tub of natural yoghurt
3 or 4 cloves of crushed garlic
1 finely sliced onion
thumb-sized piece of ginger, grated
3 generous heaped teaspoons of garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
one level teaspoon chilli powder (or to taste - to be fair, I prefer to have milder as opposed to hot)

Then I would slow cook in the crock pot the next morning, adding the following:

1 carton of passata (plus a little water to rinse out)
2 finely sliced onions
2 large chunks of cassia bark (cinnamon, but the outer bark)
6 cloves
6 cardamom pods (cracked)
2 star anise
1 lamb stock cube.

To thicken the sauce, stir in a couple of tablespoons of ground almonds about an hour before the end of the cooking time. You may also need to add some sugar to taste depending on the acidity of the tomatoes and yoghurt.
The trouble with this recipe, like most slow cooker recipes, is that you won't get the Maillard reactions you get by subjecting the meat to a high enough temperature to brown it - which adds both flavour and umami. It also reads a bit more like a westernised tagine than a curry.

Using a local recipe has the advantage of tapping into thousands of years of culinary experience. I wouldn't advise someone wanting a boeuf bourgignon to follow an Asian recipe, so why use a European menu for an Indian dish?
 

keithmac

Guru
My wife makes a cracking Lamb Karahi, no good for you with the amount of gee (sp?) In there but tasts devine!.

We saw Rick Stein cook it on one of his programs, recorded it and copied it in the kitchen!.

He also made a Jambalaya which is my daughters favourite meal of all time!.

Fancy going to his restaurant when we're on holiday in Devon but probably couldn't afford it..
 

raleighnut

Legendary Member
My wife makes a cracking Lamb Karahi, no good for you with the amount of gee (sp?) In there but tasts devine!.

We saw Rick Stein cook it on one of his programs, recorded it and copied it in the kitchen!.

He also made a Jambalaya which is my daughters favourite meal of all time!.

Fancy going to his restaurant when we're on holiday in Devon but probably couldn't afford it..
Ghee. ^_^
 
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