Is it a Voodoo Chile??

 

I don't suppose anyone wants my recipe for a low fat chick pea curry do they?

 

Yes please scoobychick!!! I've tried a few chick pea curry recipies and have yet to find one which tastes like a channa massala (and I could do with losing a few kilos at the same time )

Paul, looking forward to your chilli recipe also

 

Blimey, someone wants my recipe! I don't know about it tasting like a channa massala but it is quite nice considering it's a healthy, low fat, low cal, veggie option. I had a lovely channa bhuna last night but that came from the local takeaway and wasn't very healthy

 

Absolutely delicious , best curry I've had in years , nice one Frenchie though I think the wife toned it down a bit got loads left which is in the freezer for next week , definitely a keeper this one

 

LOL! Thanks for that....it'll make a change for me to eat something low cal for a change Couscous tonight first though with a scotch bonnet pepper thrown in for good measure

 

Excellent! Glad you liked it!

 

 

Good Resurection Chris

I think I'll have another go at this this weekend, this thread is so old I have forgotten what it tastes like

 

some nice recipes there, sshhhhhh don't tell anyone, heres my secret lamb curry recipe, you really have to try this to appreciate:-

i use this basic sauce for all curry, i make a big batch and freeze what i don't use

900g big onions (cooking onions)
50g fresh ginger
50g of garlic
1 litre of water
1 teaspoon salt
1 tin of tomatoes 225g
8 tablespoons of veg oil
1 teaspoon of tomato puree
1 teaspoon paprika
1 teaspoon of turmeric

peel onions, ginger & garlic and roughly chop
put ginger and garlic and about half a pint of the water into a blender and blend until smooth.
put the onions, blended garlic/ginger and rest of the water and salt into a large saucepan, bring to boil, turn down and simmer for 45min with lid on to stop evaporation, leave to cool.

when cool blend the boiled mixture, prob best to do this in 2 or 3 goes, blend until completely smooth and put to one side, take about 5 tablespoons of this mix and keep aside for cooking the lamb.


blend the tomatoes until completely smooth

clean pan put in the oil, tomato puree turmeric and paprika and add the blended tomatoes, bring to the boil, turn down and simmer for 10mins, keep stirring

add the onion mix, keep simmering, you'll get foamy stuff coming to the top, skim this off, keep skimming, simmering and occasionaly stirring for about 25mins.

et voila, basic sauce.......


let it cool, and freeze if you like.


cooking the lamb - this for about 2lbs
leg of lamb, all fat and gristle removed, and cut into 1inch cubes
in a pan place 8 tablespoon of veg oil, 1 teaspoon of turmeric, 4 tablespoon of onion mix reserved earlier.

cook the ingredients in a pan for 5mins until the sauce darkens, add the lamb, coat the pieces, turn down the heat and cook for 30-40mins, keep stirring often though to stop it sticking, remove the lamb, but not the sediment.




simple lamb curry:-
5 tablespoon of veg oil
about 3/4pint of basic sauce
1 teaspoon salt
1/2 teaspoon of chili powder, (or as much as you dare)
1lb of cooked lamb
1 teaspoon garam masala
1/2 teaspoon cumin
pinch of fenugreek
some chopped fresh coriander (about a teaspoon-ish)

heat the oil in a big pan, add the basic sauce and bring to the boil, add salt, chilli and cooked lamb, mix well and cook for 5 mins, turn down to simmer, add garam masala, cumin and fenugreek, simmer for about 7mins, skim off the oil that will rise to the surface, and get it on a the plate, job done.

loads of oil used, but it is necessary for the ingredients to release all their flavour, you skim a lot of it back off though........

enjoy.

 

oh, and sprinkle the coriander on top when serving

 

Guys guys.

These recipies are all well and good.
I made a variation of the lamb curry at home once, but the preparation took ages

Personally I find the Pataks sauces (modified a little bit to suit) very close to those from a curry house

 

My taste buds cannot agree with you urban

Never has a curry out of a jar or packet that was anything like a freshly made ruby

The closest I ever had was the Sainsburys Chicken Biriyani ready meal

 

Of course you're right, but those Pataks sauces with say a little garlic, onion etc and dare I say some curry paste

I plan to try this on Thursday
Patak's Easy Madras for Two recipe