Pre-Cooked Keema Recipe

Pre-Cooked Keema Recipe

Keema (minced meat, usually lamb or mutton) makes an interesting change to chunks of chicken or lamb in a curry or side dish, and can also be used to make kebabs and samosas.  Pre-cooking the keema infuses it with flavour so it’s ready to put into a curry without...
Pre-Cooked Lamb/Beef Recipe

Pre-Cooked Lamb/Beef Recipe

This recipe details how to pre-cook a batch of lamb leg or shoulder, or beef to be used subsequently in curries. It produces about five portions as well as a superb stock. If cooked and stored properly, the meat remains tender. The recipe can be simply scaled up (or...
Pre-Cooked Chicken Recipe

Pre-Cooked Chicken Recipe

This recipe yields a batch of pre-cooked chicken to be used when cooking curries. It produces about five to six generous portions of 200g. If cooked and stored properly, the chicken remains tender. Boneless and skinless chicken breasts are normally used in BIR...
Mix Powder Recipe

Mix Powder Recipe

Buy the Books   Mix Powder Recipe Mix powder is a mixture of basic spices, and is used in most British Indian Restaurants to form the basis of the spicing. This is the recipe I use, which I find gives a good foundation of flavour to curries in conjunction with my...
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