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masala help required please

post #1 of 4
12/5/07 at 9:17am
Thread Starter 
Hello all
I really do love indian food,recently a local indian restarant me and my girlfriend use has changed ownership,and to be honest the new owners aint as good as the old owner,our favourite main course was lamb masala[curried] .Please please please has anybody got the recipe for this meal,we just thought hay why not make our own.
any help would be apricaited;)

all the best Paul & Maria
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post #2 of 4
12/5/07 at 10:13am
Masala just means spice mix. Most families have their own preferred mixes and the mixes also tend to have regional variations.

So while we could supply many different Lamb Masala recipes, the likelihood that it will taste like you want is not very good. If you know the name of the old owner, try to contact him for his spice mix and recipe. The new owner might be able to help you contact him.

Phil
more than taste fine
me eat it all the time
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post #3 of 4
12/5/07 at 10:52am
What Phil says is true. But that wouldn't stop me from trying my own.

For starters, you might use Suvir Saran's recipe for garum masala. Suvir, who is a member here at ChefTalk, owns the highly acclaimed restaurant Devi, in New York, and is the author of Indian Home Cooking and, his latest, American Masala---an incredible book I'll be reviewing here soon.

What I'm saying is, Suvir is more than qualified when it comes to Indian foods. Here's his recipe:

1 tbls dried miniature rosebuds
1 1-in ch piece cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 tbls green cardamom pods
1 tbls whole black cloves
1 dried red chile
1/4 tsp freshly grated nutmeg
1/8 tsp ground mace

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2-3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

Now, in light of Phil's comments, Suvir also notes that while the rosebuds add an exciting floral note, you can substiture black cardamom, fennel seeds, or a teaspoon of royal cumin. Or just eliminate the roses altogether.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 4
12/5/07 at 11:12am
Thread Starter 
Thank you phil / ky
Oh boy,i thought it would be easy:blush:[joke]
phil ,i will give the new owners a visit and pick their brains a little,i know the old chef was sort after and was moving to higher grounds,but never the less will still give it a go.

KY ,THANKS FOR THE RECIPE, living in birmingam england,we are fortunate enough to have a sizable indian population,ill take note of your recipe you have posted and get on the job ,albiet a bit daunting:suprise:

Thanks again

Paul
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