Thank you, making this one today in southern Maine, USA. It's -13C outside this am so this should warm up the house. 20 fl. oz. (568 ml) in your pint of water? (US pint is 16 fl.oz.) Cheers! Thank you again, and we've been warned! 12:55 LOL !
Done this for a family get together for Good Friday gathering along with the 30 minute chicken Rogan and the aloo gobi what a feast all went none left and went down a storm all cooked the day before and as you say something happens over night it was out of this world all of it. Happy Easter thank you
Did it last week Al. Well you were correct! Once you’ve made this one - you’ll end doing nothing else. It is amazing. Pity about the price of lamb. The truly massive quantity of onions was a bit of a shock,as was the spice mix - no curry powder! But the end result was as good as any top restaurant. I would never have thought a home cooking receipt could be as good as a BIR. You’ve produced a real ‘banger’ here Al! I’m going to invest in a non-stick stock pot to make the process a bit less intense because this is to be my go to curry. Just to note: This recipe feeds 4 hungry Yorkshire folk.
This is far and away the best curry I’ve ever cooked! Thanks Al - I never imagined I’d be able to make such a stunning curry at home. The taste, aroma, texture, tenderness of the lamb are just amazing. I’d be happy if I were served this in an expensive Indian restaurant!
Aroma+ vision+ taste = a symphony and gastronomic experience. Cooking is much more than just producing a meal. It is something you do with love and passion. Candlelight and wine. (Or beer in the case of curry) Al you are certainly in my top drawer of chefs.
I’ve just cooked this whilst getting a little bit drunk waiting for it to reduce down. It’s like I’ve been out on the town and gone for curry after. (But really I’m in my kitchen in my slippers). But it’s all good. Keep them coming Al. Delicious! I’m off to get a taxi...
I just know we are going to love this. I am making curry for our children and spouses for Saturday night, I will put in containers and we can zoom while eating it. This is great as it makes 4-5 people, I may put extra half the quantity .
So cooked this yesterday didn't try it until today,al is correct when says this is something you will cook all the time ,absolutely incredible, this is as good as anything from a takeaway, and probably better than most 👏 😀 👍
Made this a couple of weeks ago - wow! I confess to using beef instead of lamb, but the flavour was still superb. Your demonstrations have brightened up lockdown and given me great inspiration to try more. Cheers from Forres, north Scotland.
I made this yesterday but managed to get a kilo of mutton from the local Asian butcher. The lamb one I made last month was very good. I found the mutton one was even better. Very different flavour imo. Great stuff. Keep it up. We Sunderland fans need all the cheering up we can get 😭
Hi Al just made your mughali mirchi gosht wow it was without doubt the best curry I've ever made I've been making authentic curry for about 40 years had some excellent teachers coming from rochdale but that just about beats the lot, rich thick and sweet I roast my own garam massala instead of shop bought, I think that makes a difference, what a curry, thanks al
O.m.godfathers this looks bloody handsome. I gonna try it with a kilo of beef skirt (not curtains) (Fussy eaters in my house) although I love lamb. Thanks so much for sharing this recipe with us al.🙂♥️👏
made this tonight, for tomorrow, not added the extra water or the yoghurt, thats coming tomorrow, but the taste is divine,. Thanks for this Al, tomorrow can't come quick enough
Al I made this tonight & followed your video...it was unreal , tasted awesome & consistency was great ...it was just like your one, honest. I’d cook it for probably another 30mins though or use pre cook lamb..as I like my lamb to melt in my mouth. Lamb was soft but could’ve been softer.
All I can say is wow this is the first of your curries I've tried making while waiting for books to come thank you so much I love lamb in a curry my kids ate it all and even the partner said it was better than other lamb curries from restrant thank you so much might just be my new fav xx
Thank you al ive subscribed so many flavours in this curry.. lovely with some garlic naan i might try this dish with meat on the bone instead of diced lamb such a nice rich sauce :)
I've cooked curry for years but never to any recipe , I may well have to keep to the path after watching a few of yours......tbf I'll probably still make it mine....😋😆
Hi Al, loving your curries, making them far from home in Japan for friends and families. As you have learnt more technique over the past few years i wanted to ask if there was anything about the recipe or prep for this curry that you would change ??
I was recommended this recipe when I was looking for lamb ideas. Saw the recipe and thought wow there is a lot in it. Gotta admit I've made a fare few currys and this is definatly at the top of one of my favourites. Cant wait to impress friends
Great recipe, really enjoyed the taste. I’m normally a Madras man myself, so was intrigued by this. For other Madras eaters out there, this dish isn’t as hot, but can still be fairly hot depending on how many chillies you add. The biggest difference is that I found this dish was quite sweet compared to a Madras, which is a contrast. It’s the hint of bitterness of the Madras that I quite like. I guess the sweetness in this dish comes from the onions which you have to almost caramelise. I will definitely try this again, thank you
First I thought ...what a faff. So I gave it a go a couple of weeks back. Even while cooking, that thought of "what a faff". I held off tasting until the very end and " oh my god" sod the faff I'm doing it all again today. Bloody delicious.. cheers Al
I have been subscribed to your channel for a while, Al. Made this for the 1st time last night and it didn't disappoint. I used an electric hob unfortunately, which definitely changes some of the timings but the visual cues made sure that it turned out great. Great tip on the thickening stage, cos the flavours were amazing. I batch cooked it, so I have 3 more portions in the freezer. I have a feeling that they will taste even better! There is something about smelling the curry for 2 hrs that takes the edge off the final result, so looking forward to trying it when I only have to heat it up for 5 mins. Looking forward to learning the base gravy recipe, so I can make a Jalf next time. Also going to look at your previous vids for a Pathia, which is a favourite of mine. Thank you. I really appreciate your channel!
This looks absolutely delicious. Unfortunately, my darling wife has an ethical thing about eating lamb! So may have to try this using beef instead for her and the rest of the gang at home! Personally, I love lamb curry. Super looking curry.
Hi al,I have just cooked the chicken Ceylon and the mirchi goshtbeen at it for about 5hours in all,but they are both spot on,keeping people happy ha ha ,john
Al this looks amazing (as usual). Is there any way you could do a quick video to talk about swapping paneer into your curries please? when to add anything required to do to the gravy to compensate for the meat flavour/texture please? Also, is there anything veggie/vegan you would recommend to cook with please? Thank you for all your videos. x
Fantastic Al, considering it doesn't use a base gravy I have to say it is the best I've tasted. I love cooking and enjoy taking the time to reduce the stock for the amazing taste to come.
Wowzers, been following you for a while but have not cooked a dish yet due to not having certain things like the frying pan and base gravy, just made this with Beef but no black cardamon ☹️ it was outstanding! Did exactly what you said and it did exactly what you showed us! Superb curry, now need to get the pan Gravy and some proper spices from Indian supermarket 👍🏼👍🏼
Just done this for the third time, this time with chicken. I was convinced it wouldn’t work with chicken but it actually did and was gorgeous. Thanks again Al this is currently my fave curry with either lamb beef or now chicken 👍
Just made this exactly how you have said in your video. Amazing but just one problem. The wife stated we no longer have to order from the local Indian takeaway. Ffs
Made this last week and oh my god it was amazing. Gonna make this again but want to try it with chicken thighs. Would that also work? Thanks for another amazing recipe Al. You're the best. 😁
Al great videos, but you should always put the spices in after the onions it brings out the flavour and toasts them before adding the tomatoes,if you do it the other way round it makes the spices taste more powdery . Just a tip
Update - cooked the curry tonight and followed the ingredients and recipe with two changes (as was cooking for a 4 year old too) being the chilli powder was changed to mild curry powder and I didn't cook the green chillies into the curry but garnished my own serving with sliced green chillies. Recipe was sensational Al. Super impressive and a big thankyou for developing and sharing this recipe. Will definitely cook this one again.
Very excited by this one Al as my favourite non base gravy curry EVER is the Lamb madras masala dish you did. To better that would be just wow! Feels like Xmas 😍 cheers 🍻
Oh my god Al hats off to you mate just made this curry for me and my three ladies amazing flavours spot on dude all cooked with revolution s London Porter 👍cheers mark from castleford
Al, I have followed your recipes for a while and this one is right up there with the best. Just cooked it for the first time and it is Absolutely delicious. It’s so good I reckon it must have at least an 80% efficacy against Covid-19! Hope lockdown 3 is treating you well and here’s to more from the Curry Master!
Thanks to you I cook curries most weekends, and I’m getting very good at replicating Indian Restaurant curries. Got my own “curry kitchen” in the garage. I will be trying this dish Saturday. Many thanks. Have you tried a pint of Ruddles County while cooking? And, where’s ya book Al! When’s it due.
Hi Al. I follow all of your videos and love them all. But, do you not think it might be an idea to differentiate between European Bay leaves and Indian Bay leaves, (Tej Pata, or Cinnamon leaves). They taste very different to me, and when using as a masala, they smell totally different. Just saying Bro.
Hi Al What would you say the cooking time is if I was to substitute for grilled chicken tika pre cooked? Also the pint of water do you add cold or hot?
Really enjoyed this one Al! Love a lamb curry! Prawn 5 spice dansak tomorrow though so on the to do next list! Keep cooking 🧑🍳 and beering 🍻 up! Love it
Well Al if you came up with this curry on your own WELL DONE 👍 Excellent. I made this today as I did just happen to have all the ingredients in the cupboard. It was fantastic 🙌🏻
Hope you like the Video. Please press Subscribe as this really helps the channel and it encourages me to make more. Cheers
Oh my god, that looks amazing...has to be made this week, wednesday night footy, home to Brighton ⚽ curry, the Kop and Klopp...YNWA 🏆
Thank you, making this one today in southern Maine, USA. It's -13C outside this am so this should warm up the house. 20 fl. oz. (568 ml) in your pint of water? (US pint is 16 fl.oz.) Cheers! Thank you again, and we've been warned! 12:55 LOL !
mpmp l l
Absolutely banging mate, stunning food 🌶🤩🍻
Top man, love every video! Keep them coming
Done this for a family get together for Good Friday gathering along with the 30 minute chicken Rogan and the aloo gobi what a feast all went none left and went down a storm all cooked the day before and as you say something happens over night it was out of this world all of it. Happy Easter thank you
Did it last week Al. Well you were correct! Once you’ve made this one - you’ll end doing nothing else. It is amazing. Pity about the price of lamb. The truly massive quantity of onions was a bit of a shock,as was the spice mix - no curry powder!
But the end result was as good as any top restaurant. I would never have thought a home cooking receipt could be as good as a BIR. You’ve produced a real ‘banger’ here Al!
I’m going to invest in a non-stick stock pot to make the process a bit less intense because this is to be my go to curry. Just to note: This recipe feeds 4 hungry Yorkshire folk.
Still making this curry 2 years after seeing this video, absolute banger
This is far and away the best curry I’ve ever cooked! Thanks Al - I never imagined I’d be able to make such a stunning curry at home. The taste, aroma, texture, tenderness of the lamb are just amazing. I’d be happy if I were served this in an expensive Indian restaurant!
Glad you enjoyed it
Aroma+ vision+ taste = a symphony and gastronomic experience.
Cooking is much more than just producing a meal.
It is something you do with love and passion. Candlelight and wine. (Or beer in the case of curry)
Al you are certainly in my top drawer of chefs.
I’ve just cooked this whilst getting a little bit drunk waiting for it to reduce down. It’s like I’ve been out on the town and gone for curry after. (But really I’m in my kitchen in my slippers). But it’s all good. Keep them coming Al. Delicious! I’m off to get a taxi...
I just know we are going to love this. I am making curry for our children and spouses for Saturday night, I will put in containers and we can zoom while eating it. This is great as it makes 4-5 people, I may put extra half the quantity .
Hope you enjoy
So cooked this yesterday didn't try it until today,al is correct when says this is something you will cook all the time ,absolutely incredible, this is as good as anything from a takeaway, and probably better than most 👏 😀 👍
Made this a couple of weeks ago - wow! I confess to using beef instead of lamb, but the flavour was still superb.
Your demonstrations have brightened up lockdown and given me great inspiration to try more. Cheers from Forres, north Scotland.
Just made mine with beef too … hope it turns out as good as yours
Made this tonight, followed your procedure ,and couldn't believe the results , it was probably the nicest curry iv made,thanks Al 👍,
I made this yesterday but managed to get a kilo of mutton from the local Asian butcher. The lamb one I made last month was very good. I found the mutton one was even better. Very different flavour imo. Great stuff. Keep it up. We Sunderland fans need all the cheering up we can get 😭
Listen up folks. This was the best curry I've ever made. Thanks Al it was a fcekin belter. I did it with beef instead of lamb but absolutely smashing.
I've been cooking curry's from that many recipes over the years, but this is simply a gorgeous curry and boy does Al know how to cook!
Thank you so much
Can’t wait to try this one! Need more recipes without the base gravy like this one looks amazing!
Made this yesterday and it was fantastic, great flavour, thanks for the recipe.
This is a seriously, seriously good curry. It's an absolute winner with Mutton or Goat. Top work Sir.
Glad you like it
Hi Al just made your mughali mirchi gosht wow it was without doubt the best curry I've ever made I've been making authentic curry for about 40 years had some excellent teachers coming from rochdale but that just about beats the lot, rich thick and sweet I roast my own garam massala instead of shop bought, I think that makes a difference, what a curry, thanks al
O.m.godfathers this looks bloody handsome. I gonna try it with a kilo of beef skirt (not curtains) (Fussy eaters in my house) although I love lamb. Thanks so much for sharing this recipe with us al.🙂♥️👏
Made this today for my Son, he absolutely loved it and I really enjoyed cooking it, thanks Al
Just tried it Al. Excellent stuff.
Made it tonight. Banging. Lamb melted in the mouth. Ta much.
Made this tonight using beef and tastes amazing. Didn't use yogurt but threw in a coconut block and a red pepper. Thanks Al
made this tonight, for tomorrow, not added the extra water or the yoghurt, thats coming tomorrow, but the taste is divine,. Thanks for this Al, tomorrow can't come quick enough
was yummy and the wife enjoyed it, she don't like Lamb......lmao
Looks fantastic tried the madras and bhoona and Bengal with base gravy... they were amazing..👌
Al I made this tonight & followed your video...it was unreal , tasted awesome & consistency was great ...it was just like your one, honest. I’d cook it for probably another 30mins though or use pre cook lamb..as I like my lamb to melt in my mouth. Lamb was soft but could’ve been softer.
Yes!
Looks delicious can't wait to try it.......And even made me chuckle a couple of times cheers Al.
Just made this using a kilo of mutton.
Patience needed with the onions and the final reduction but awesome flavour!
Another winner Al and no Mr Naga 😉
Just finished making this ready for tonight's supper after a good gauge. Unbelievable taste. I don't do takeaways. No takeaway could touch this. 👍👍
That's the best looking dish I've seen you make you should do more traditional dishes like this good job Al
Aw thanks peter
All I can say is wow this is the first of your curries I've tried making while waiting for books to come thank you so much I love lamb in a curry my kids ate it all and even the partner said it was better than other lamb curries from restrant thank you so much might just be my new fav xx
CRISP, LIGHT AND REFRESHING
I was actually laughing out loud in parts of this vid 😂
Can’t wait to try this one!!
I made it with beef. No diced lamb in Lidl’s. Was very nice. Sure it will be nicer the next day. Curries always are. Thanks for posting. 👍
Thank you al ive subscribed so many flavours in this curry.. lovely with some garlic naan i might try this dish with meat on the bone instead of diced lamb such a nice rich sauce :)
Thanks for subbing!
Made this last night and it was amazing. Very tasty. Thanks Al.
I've cooked curry for years but never to any recipe , I may well have to keep to the path after watching a few of yours......tbf I'll probably still make it mine....😋😆
Probably the best curry of all time. My wife seconds that. Make it. Be patient it's worth the wait
This is a delicious curry, the taste and texture is amazing.well done Al your videos are really easy to follow and the end result is always amazing!
Hi Al, loving your curries, making them far from home in Japan for friends and families. As you have learnt more technique over the past few years i wanted to ask if there was anything about the recipe or prep for this curry that you would change ??
I was recommended this recipe when I was looking for lamb ideas. Saw the recipe and thought wow there is a lot in it. Gotta admit I've made a fare few currys and this is definatly at the top of one of my favourites. Cant wait to impress friends
Great recipe, really enjoyed the taste. I’m normally a Madras man myself, so was intrigued by this. For other Madras eaters out there, this dish isn’t as hot, but can still be fairly hot depending on how many chillies you add. The biggest difference is that I found this dish was quite sweet compared to a Madras, which is a contrast. It’s the hint of bitterness of the Madras that I quite like. I guess the sweetness in this dish comes from the onions which you have to almost caramelise. I will definitely try this again, thank you
First I thought ...what a faff. So I gave it a go a couple of weeks back. Even while cooking, that thought of "what a faff". I held off tasting until the very end and " oh my god" sod the faff I'm doing it all again today. Bloody delicious.. cheers Al
Great comment. Had a giggle . thx
Made this with lamb from a newly opened butchers near me - the butchershop is amazing and the curry was fantastic! Al you are an inspiration :-)
Fantastic!
I have been subscribed to your channel for a while, Al. Made this for the 1st time last night and it didn't disappoint. I used an electric hob unfortunately, which definitely changes some of the timings but the visual cues made sure that it turned out great. Great tip on the thickening stage, cos the flavours were amazing. I batch cooked it, so I have 3 more portions in the freezer. I have a feeling that they will taste even better! There is something about smelling the curry for 2 hrs that takes the edge off the final result, so looking forward to trying it when I only have to heat it up for 5 mins. Looking forward to learning the base gravy recipe, so I can make a Jalf next time. Also going to look at your previous vids for a Pathia, which is a favourite of mine. Thank you. I really appreciate your channel!
Epic curry, third time I have made it and this time I added some curry leaves, bloody spectacular, keep up the good work 👍
Now making the gosht...few kronenburgs to help..let you know how it go...cheers Al.
Amazing..been looking forward to it all day and was well worth it..cheers al
My mouth is watering!, this looks incredible
A beautiful rich lamb dish we thoroughly loved. Thank you for sharing this.
I'm so wanting this curry .. another to add to my list Al... Diolch 👏👏👏
The jalfrzy what a beauty. Als kitchen hes the master
This looks absolutely delicious. Unfortunately, my darling wife has an ethical thing about eating lamb! So may have to try this using beef instead for her and the rest of the gang at home! Personally, I love lamb curry. Super looking curry.
I'm on tonight 🤗 I did myself a madras last night yummy plus a Bhuna & Balti from Als recipes for my in laws and got double 👍👍❤
Hi al,I have just cooked the chicken Ceylon and the mirchi goshtbeen at it for about 5hours in all,but they are both spot on,keeping people happy ha ha ,john
Al this looks amazing (as usual). Is there any way you could do a quick video to talk about swapping paneer into your curries please? when to add anything required to do to the gravy to compensate for the meat flavour/texture please? Also, is there anything veggie/vegan you would recommend to cook with please? Thank you for all your videos. x
Try messaging him on Facebook mate he responds on there 👍🏽
Me and my work mate made this curry and its epic love it doing it with chicken thigh and keema this time yummy 😋
Green chilies add another depth of flavour as well as heat. Very nice videos
Fantastic Al, considering it doesn't use a base gravy I have to say it is the best I've tasted. I love cooking and enjoy taking the time to reduce the stock for the amazing taste to come.
Glad you enjoyed it
Watching this why my wife is cooking me steak and chips my mouth is watering got to try this one Al brilliant mate
Nice one
Brilliant. I'm inspired to go for it this weekend! Cheers Al, another great video!
This will be my next curry. Thanks for cooking these wonderful dishes :)
Wowzers, been following you for a while but have not cooked a dish yet due to not having certain things like the frying pan and base gravy, just made this with Beef but no black cardamon ☹️ it was outstanding! Did exactly what you said and it did exactly what you showed us! Superb curry, now need to get the pan Gravy and some proper spices from Indian supermarket 👍🏼👍🏼
Good effort mate , appreciate the sharing of recipes thanks .Love the history too of the curry you explain
jst finished cooking fantastic going on my favorite list , can i do it seing chicken ???? thanks again Al
What a guy
Definitely gonna try this. Thanks Al!!
looks amazing, going to try to do this over the holidays
Just done this for the third time, this time with chicken. I was convinced it wouldn’t work with chicken but it actually did and was gorgeous. Thanks again Al this is currently my fave curry with either lamb beef or now chicken 👍
Hi Wayne did you add the chicken at the same time al added the lamb or later please. Cheers 🍻
@@ashcurt66 same time Ash 👍
@@waynebuswell8570 cheers Wayne I was thinking of adding it raw for the last 20 or so minutes
@@ashcurt66 you could try both ways and see which is best
Just made this exactly how you have said in your video. Amazing but just one problem. The wife stated we no longer have to order from the local Indian takeaway. Ffs
Made this last week and oh my god it was amazing. Gonna make this again but want to try it with chicken thighs. Would that also work? Thanks for another amazing recipe Al. You're the best. 😁
Amazing, recipe is easy, even with many components.Thank you Al.
It really is. Thanks
Loving the recipe without the base gravy would love some more recipes without the base gravy!
I have all these ingredients Al except the bay leaf so I’ll be cooking it for tonight’s Saturday meal. Cheers YNWA.
Al great videos, but you should always put the spices in after the onions it brings out the flavour and toasts them before adding the tomatoes,if you do it the other way round it makes the spices taste more powdery . Just a tip
This is going on the “To do” list. Amazing as always Al! YNWA
Looks amazing my stepdad used to make like that but he would use Beef . Ill definitely give yours a go with the lamb as it’s my favourite meat 🤤
Can't wait to give this a try Al!
Update - cooked the curry tonight and followed the ingredients and recipe with two changes (as was cooking for a 4 year old too) being the chilli powder was changed to mild curry powder and I didn't cook the green chillies into the curry but garnished my own serving with sliced green chillies.
Recipe was sensational Al.
Super impressive and a big thankyou for developing and sharing this recipe.
Will definitely cook this one again.
Very excited by this one Al as my favourite non base gravy curry EVER is the Lamb madras masala dish you did. To better that would be just wow! Feels like Xmas 😍 cheers 🍻
My pleasure 😊
Now I know what I'll be making this weekend!
Wow looks amazing.... defo trying this looks less complicated. If doing chicken would you add the chicken at same time as you did the lamb. thanks
The Facebook Secret Curry Club brought me here. What a dish. I can almost smell and taste it. Thumbs up from this end ❤️👍
Oh my god Al hats off to you mate just made this curry for me and my three ladies amazing flavours spot on dude all cooked with revolution s London Porter 👍cheers mark from castleford
Glad you liked it
Great video Al. Love to do big pot curries. As handy as BIR is it's not great for batch cooking
Al, I have followed your recipes for a while and this one is right up there with the best. Just cooked it for the first time and it is Absolutely delicious. It’s so good I reckon it must have at least an 80% efficacy against Covid-19! Hope lockdown 3 is treating you well and here’s to more from the Curry Master!
Thanks to you I cook curries most weekends, and I’m getting very good at replicating Indian Restaurant curries. Got my own “curry kitchen” in the garage. I will be trying this dish Saturday. Many thanks. Have you tried a pint of Ruddles County while cooking? And, where’s ya book Al! When’s it due.
Hi Al. I follow all of your videos and love them all. But, do you not think it might be an idea to differentiate between European Bay leaves and Indian Bay leaves, (Tej Pata, or Cinnamon leaves). They taste very different to me, and when using as a masala, they smell totally different. Just saying Bro.
OMG this dish is absolutely beautiful,making my second batch tomorrow,this really is my go to,I love it
Great to hear. thanks
Hi Al
What would you say the cooking time is if I was to substitute for grilled chicken tika pre cooked?
Also the pint of water do you add cold or hot?
Really enjoyed this one Al! Love a lamb curry! Prawn 5 spice dansak tomorrow though so on the to do next list! Keep cooking 🧑🍳 and beering 🍻 up! Love it
Just cooked this. Amazing 🤩
Mughlai Mirchi Gosh! Sound like an affliction! 😆
I made this tonight! Lovely curry & certainly will make again! I was only missing the black cardamon.
Well Al if you came up with this curry on your own WELL DONE 👍 Excellent. I made this today as I did just happen to have all the ingredients in the cupboard. It was fantastic 🙌🏻
Great 👍
Al, there is no easy way to say this...I love you
😂
Watched a few vids now. Really looking forward to making these curries. 👍
Hi Al, I think you said at some point this is the only curry you might ever cook. Tried it tonight and indeed it’s a crowd pleaser ! Nice one ☝️
Fantastic!
Love your vids Al keep up the good work. I'll definitely try this one
Yes.... A must make, thanks Al
Al update, really enjoyed the curry, certainly right up there with the best of them, keep them coming.