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 BIR 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...
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...
Books by Richard Sayce Buy Now BIR 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...
Books by Richard Sayce BIR Base Gravy Recipe: Arguably the most important ingredient, base gravy is an essential part of creating the amazing flavour in British Indian restaurant style cooking. Setting a theme with its simple ingredients, it is the fundamental...
Tomato is very important in many curries with its glutomate content adding a rich ‘umaminess’. When used in abundance the tangy tomatoey flavour becomes prominent, and when used sparingly still adds a certain something without taking the attention away...
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