“Indian Lamb Curry Recipe” “Lamb Recipes” “Meat Recipes from India” [ASMR]

https://youtu.be/ea_LH51JEs8
“Indian Lamb Curry Recipe” “Lamb Recipes” “Meat Recipes from India”

[ASMR] Ear to Taste Cooking Trigger “Braingasm” effects!

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23 comments

  1. OHHHYES!!! This is going to be for dinner, along with saag paneer, chapati and cilantro chutney! White girl can cook indian food!!!

  2. Thank you for the base curry sauce. Will try the oil on my next batch, also going to try Fennel seeds in it to. thanks for the idea.

  3. Why do people refer to this food as Indian?….it is NOT Indian!… this is Anglo Bangladeshi food. The curry houses we are all familiar with are run by Bangladeshis and some are Pakistani's. They are NOT run by Indian's!!…these type of dishes were created by Bangladeshi immigrants. Bangladeshis and Pakistanis are not Indian, neither is a German bloke English

  4. Why do people refer to this food as Indian?….it is NOT Indian!… this is Anglo Bangladeshi food. The curry houses we are all familiar with are run by Bangladeshis and some are Pakistani's. They are NOT run by Indian's!!…these type of dishes were created by Bangladeshi immigrants. Bangladeshis and Pakistanis are not Indian, neither is a German bloke English

  5. I tried this out the other day, using mustard seed oil. I added coconut flour and almond flour to make a passanda recipe. Fantastic recipe, thanks for sharing !

  6. Ok, so I've made ma gravy today, and I think I've managed to ruin it somehow…. It look very yellow compering to Julian's one, and it smells average I must admit… Guys, you gravy was somehow “wow”?

  7. I don't see the point of adding coriander herb at this stage. All nutrients will be lost through cooking for too long. Also, coriander and cumin will need to be added later, so why add any now? I don't like boiled onion sauce bases to be honest!

  8. Made this base gravy last night and thge curry was amazing. As close to a takeaway as I've ever had…and I've tried a lot. Thank you so much Julian :-)

  9. excellent video. simple and very informative. just a quick question, can this be frozen into portions? so you may take it out and use it whenever??

    Thanks

  10. This is not an Indian curry! Wtf..who puts carrot cabbage green pepper in a curry? Where r the tomatoes? U have no clue

  11. I made this recipe with half the ingredients (Still had to use my big Jam Pan to contain it all by the end…) and have used it in two different curries as a curry base so far. I used a big blender/liquidiser as opposed to a chefs wand or food processor, and I used everything as instructed with the addition of about a dessertspoon of palm sugar, and it is VERY, VERY good! There's lots of frozen cupfulls in the freezer too.

    Thank you very much, Julian for sharing your skills……

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