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I had lamb chops masala in Bali last month at an Indian restaurant at the Bali Collection, and it was so delicious, especially the next day leftover.

Very nicely explained chef imran

I have not used vinegar for Asian recipes before. What does it do for the food?

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I would say thats perfect

Cheee

Frankie how can do this please put this video

So nice

Very good, i added squeeze of lemon and chopped coriander at the end , but personal choice. Lovely

Very well done recipes. Have made a few already.

That looks very tasty Imran Thank you for sharing👌🏻

Hi, is this a finished vindaloo curry or do you have to add a base gravy.

OMG, all that OIL😮

Hi Chef. I made a beef stew yesterday. The beef was soooo fresh it took nearly 2 hours to be tender. My worry is cooking spices for that long may make them too strong. Is this correct? Thank you very much indeed. 👍

Chef Sir. The first process of cooking the meat. Would you say this is similar to the pre-cooked meat used in restaurants please? Thank you very, very much. Stay healthy.

Hi Chef, here I am learning again. 👍

Hi Chef Imran.... nice Bhuna recipe with tips!

Looks really good!

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Great video. Thank you. Curries and spicy food are interesting to make now amd then amd one needs special instructions like this. Thank you

I agree with the other comments, this looks delicious, I will definitely try this one out. Thank You Imran for the content you create.

Morning Chef. Thank you again for your time and knowledge 👍

look amazing. Im cooking that tonight

looks amazing, thank you Imran!

Looks delish!

Lovely recipe. Thank you.

Hi Chef. Interesting you do not use mustard oil in this. Looks great! Thank you.

Looks absolutely fantastic!! Have to make this!!

It's Mark from Japan!! Long time no see Chef Imran!! 15:28-15:51 ...music to my ears!!! At last!!! The Brown Onion Gravy. Your cooking style is wonderful. So easily adaptable for home cooking. I hope you are keeping well. Keep up the great work!!

No base gravy ?

You are such a class act Sir. This looks wonderful, I can almost smell it. I noticed cashew in many masala's of late. Thank you so much again. How to de-bone a leg of lamb please? Thank you.

Good morning Chef Imran. I'm still trying to avoid brain masala 🤣 For around 15 years I have tried to find out what my missing taste is in my curry. By chance I added a hand full of curry leaves to your vindalloo paste. Urika! It's probably a western addition perhaps. Anyway I'm pleased. Thank you so much Sir! 👍

Thank you it looks delicious 😊 Is there a substitute for the melon seeds and cashew nuts? Can i just not use them ?

Let us know what recipe you would like to see next! - INGREDIENTS - ONION - 1 KG CASHEW - 50 GRAMS MELON SEEDS - 50 GRAMS YOGURT - 100 GRAMS GINGER GARLIC PASTE - 3 TBS TURMERIC POWDER - 1 TS KASHMIRI CHILLI POWDER - 1 TBS CORIANDER POWDER - 1 TBS CUMIN POWDER - 1 TBS SALT - 1 TS (AS TASTE) OIL - (AS NEEDED) *WHOLE SPICES* GREEN CARDAMOM - 5 MACE - 1 SMALL PIECE CINNAMON STICK - ½ INCH CLOVES - 5 BAY LEAF - 1 PEPPERCORN - 10 STAR ANISE - 1

Imran, could you do a video on how you make Pakistani Green Chutney please 🙏.

Thanks Imran, great video, best one I’ve seen on base gravy. You have a lovely kitchen and the pan was perfect for such a large quantity 👍

Superb !

Indo Chinese items came from the North not South. Thanks for the recipe 🙏.

Great advice regarding coconut milk. It's so nice in a madras and just gives it that better flavour.

I am so impoverished by way of lack of ingredients. Quite sad really. Thank you.

I just put this together. Exceptional Imran, thank you. I did only use 3 cloves. This is the only difference. I find they overpower many dishes, that said, I may add 2 when cooking the main meal. That's now 2 I have followed, I'm more than happy with results. Next quite likely, are your onion bahjis! Note: I did add the ginger and garlic, plus spices to the onions when sautéing. Either way, TOP recipe, I've tried around 30. This is TOP 🍷🍻🥇

Yummy ..just wondering why North Indians most of them says table spoon like tabl”e” spoon You don’t have to pronounce that e like Another word is iron r is silent but always they pronounce r too

Sir, I just made this, this afternoon, following precisely your method to the dot. I now have store bought, a sample from a restaurant and yours which is superb, thank you. Yours is exact colour base the same as the restaurant. The store bought no way near in taste or smell. However, there is a hint of something I know in the restaurant mix. It is a sort of nutty light aroma, I do know what it is, but cannot place it all. Could it be a nut? Or even coconut? Anyway, I have more than enough to cook with. Thank you very much 👍

it's looking too delicious.

That looks gorgeous, thank you. Please don't give up, I truly value your expertise.

I'm watching all of your videos so I don't have to watch lamb brain curry yet 🤣 Nice recipe, thank you 👍

Thank you again Chef Imran. I totally know whatever restaurants you worked at were very good restaurants, your technique and explanations are invaluable. Thank you again. 🥇

You are the first Chef to explain properly that the onion/tomato sauce you just made, is the same onion sauce that you made in bulk. Thank you very much 👍