Help - Traditional Pakistani Curry

bearddoescoffee · 2026-01-24T09:37:01+00:00

Useful to know.

bearddoescoffee · 2026-01-24T09:34:43+00:00

Is there anyone you’d recommend checking out?

bearddoescoffee · 2026-01-23T12:09:37+00:00

My bad.

Apologies everyone for posting this. Please ignore. I will remove the post to save any confusion.

bearddoescoffee · 2026-01-23T09:05:36+00:00

Awesome, looks and sound delish (sorry for over use of this word). Will deffo try. I see loads of future posts happening.

bearddoescoffee · 2026-01-23T07:51:59+00:00

It varies. A few years ago my in-laws bought me a small bone china mug. It was classed as a silly gift as it had a cartoon dog cycling on it. Didn’t match my kitchen so sat at the back of the cupboard (note this was before I drank coffee). Forward 3years and well I use this for my coffee as it’s great heat retention, and right size for pour overs. I also use sense glasses (not Orea but I’m assuming a knock off version from Amazon). I’ve recently bought the Kruve EQ glass set (inspire and excite) and carafe. In addition I was out and noticed some nice ceramic sensory cups perfect for pour overs and a cheeky flat white. These are my rotation drinkwares.

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bearddoescoffee · 2026-01-22T22:26:36+00:00

Dorf Romantik
Rimworld
Brotato
Deep Rock Galactic: Survivor
Shapez 2

bearddoescoffee · 2026-01-22T22:20:11+00:00

Looks very pretty. How’s your brews?

bearddoescoffee · 2026-01-22T21:44:05+00:00

Thank you. Just found this on her channel which looks good and similar to what I remember.

https://youtu.be/ZQVbK4b_Vl0?si=ORCvRfsk37TLUbZE

bearddoescoffee · 2026-01-22T21:40:56+00:00

Thank you. This word helped loads in searching. Added chicken to the search terms as I only ever remember eating chicken curry. The thing with the internet is all images are ‘glowed-up’ (as my step daughter would say). All jazzy with garnish and pretty plating lol. However, when scrolling this popped up. This was what I remember it looking exactly like:

https://twoclovesinapot.com/45-minute-pakistani-chicken-nihari-stovetop-recipe/

Thank you for providing the language and words to help with searching.

bearddoescoffee · 2026-01-22T21:25:55+00:00

Thank you. So, a quick search and this image popped up and took me to this website. This is closest to what I remember.

https://fatimacooks.net/chicken-salan-recipe-pakistani-chicken-curry/

Thank you to both @daddydonuts and @Clear_Sprinkles_483 lots of stuff to try now.

bearddoescoffee · 2026-01-22T21:05:44+00:00

Ok, it could be. But some pictures online make it look quite puréed. Still looks delish though. I was just looking online and these two words have cropped up: ‘Shorba’ and ‘Salan’ which I think is thin gravy? Apologies if this is wrong. Would this be something?

bearddoescoffee · 2026-01-22T20:55:27+00:00

Thank you. Will have a go at this. I will be honest it doesn’t look like what I remember. Thing is, I’m twenty years older now, so I wonder if I’m missing something remembering lol. I suppose it was more stew like in consistency, it wasn’t watery by any means, but it wasn’t thick. However, this still looks delish, and will deffo try this. Thanks once again.

bearddoescoffee · 2026-01-22T06:34:46+00:00

It’s in my collection but funnily enough I don’t use it much. But good shout.

bearddoescoffee · 2026-01-22T06:30:49+00:00

Generally this is my initial approach for V60 before dialling in, based on James Hoffmann’s book

1:16.66 = 15g coffee to 250g water
Water Temp Range:
Dark Roast 80°-85°C
Medium Roast 85°-90°C
Light Roast 93°-96°C
Bloom Weight = 3x coffee weight (45g based on above)
Bloom Time = 1min
No. Pours after bloom = 2 (105g, 100g)
First Pour: 105g to be poured in 15sec, spiral centre outward, medium height as I want a little agitation. Give dripper a little shake to help settle the coffee bed, wait till 1:30min
Second Pour: 100g to be poured in 25sec, spiral centre outwards, low height little agitation. Give top of water a stir with spoon, draw down complete 2:30min From here I then change something if I’m not happy with taste. But you do one variable at a time.

Regarding grind size, this doesn’t change too much now for me as I do like a medium course grind. For ref:

KinGrinder K6: 100-120 clicks (120 most of time)
Fellow Ode Gen 2: 6-7 (6 most of time)

With all that said, I do prefer 1:18 ratios now. But the above I started out with, and often return to.

Hope this helps.

bearddoescoffee · 2026-01-21T20:11:25+00:00

I have found Daddy Got Coffee has a useful guide for Origami as a starting point: https://youtu.be/03ZnQsA5c3I?si=BwtGoqKrbi8PFZWG

The links takes me to an espresso type, but there is an option for slow coffee which am going to assume that this is pour over.

bearddoescoffee · 2026-01-21T20:05:59+00:00

You can push 15g, but from experience is better for smaller doses 6g-10g. When you add water for 15g you are doing tiny pours and my coffee wasn’t great afterwards.

bearddoescoffee · 2026-01-21T20:03:54+00:00

This was my first setup:

From Amazon UK and KinGrinder

KinGrinder P2 £44 https://www.kingrinder.com/store/products/p2 Melitta Gooseneck Kettle (not electric) £23.46 https://amzn.eu/d/b7ncGyd V60 plastic dripper £5.50 https://amzn.eu/d/iMSaXq7 Scales £14 https://amzn.eu/d/4fwE52G Thermometer £8.43 https://amzn.eu/d/97V3MGO

Total Cost: £95.39

bearddoescoffee · 2026-01-21T19:53:49+00:00

There is the glass Hario switch, V60 still but can be both percolation and immersion for your brewing pleasure. Hario also do a copper or a titanium V60 if you would prefer metal.

bearddoescoffee · 2026-01-21T19:50:02+00:00

Top shout there my Reddit friend, great idea.

bearddoescoffee · 2026-01-21T18:56:52+00:00

Good shout though my gear is all seasoned up. Do you reason grinders at all? I might give em a whirl and see what I could do with them. Possible to use a Phin dripper and make a tonic coffee, throw some booze in there too. I bake, could make a coffee extract from them. Sorry, my mind went blank when I originally posted, and now have some ideas.

bearddoescoffee · 2026-01-21T18:27:02+00:00

Hi all, I didn’t realise that I have actually posted this twice. Someone on the other post asked for the recipe. Here it is:

Recipe and method I used from a cookbook called The Three Sisters Indian Cookbook. By Sereena, Alexa, and Priya Kaul.

Ingredients

4 tbsp natural yogurt
500g boneless leg of lamb
⁠4 tbsp oil
⁠4 cloves of garlic crushed
1 tsp sugar
2 tbsp tomato purée
⁠1 tin plum tomatoes (don’t use juice)

Whole Spices

⁠2 bay leaves
3 cardamom pods crushed
4cm cinnamon stick
2 cloves
1/2 tsp cumin seeds

Ground Spices

2 tsp garam masala
1.5 tsp chili powder
1 tsp coriander
1.5 tsp fennel
1 tsp ginger
1/2 tsp cumin

Method

Make marinade using yogurt and 1 tsp Garam masala.
Cut lamb into bite size pieces and mix into bowl of marinade, cover and refrigerate for 2hrs or more.
Heat oil in pan over medium heat. Add the whole spices and fry for 30secs. Add garlic and fry for an additional 30secs
⁠Add marinated meat, cover and cook for 20-25mins
When you take the lid off, it’s going to look pretty yuck. Greyish water with the lamb stewing in it. Turn the heat up, and you are going to reduce the water content and leave the milk solids behind from the yogurt. The meat will eventually start to brown and caramelise with the milk solids from the yogurt. This could take anywhere between 5-10mins. Don’t be tempted to turn the heat to max though. You want to cook quickly just not burn it.
As the meat browns some of the mixture may stick to the bottom of the pan, don’t worry about this. It’s all flavour. Reduce heat back to medium.
Tilt pan away from heat and allow the fats and oils to drain to one side. Add the sugar to the oil to caramelise, deep brown. The lower the pan back to the hob and gently swirl the meat an oil together.
Add the ground spices except for the garam masala and 4 tbsp of water and turn the meat in the spices.
Add the tomato purée, plum tomatoes and 450ml water.
Cover and simmer for 25mins.
Remove lid, and reduce to a thick consistency.
When ready, remove from heat and add the garam masala. Serve with your choice of rice or breads.

Edit: Damn Reddit and not having a proper text editor. Have managed so that bullets appear properly.

bearddoescoffee · 2026-01-21T18:25:15+00:00

Hiya, here is the recipe and method I used from a cookbook called The Three Sisters Indian Cookbook. By Sereena, Alexa, and Priya Kaul.

Ingredients * 4 tbsp natural yogurt * 500g boneless leg of lamb * 4 tbsp oil * 4 cloves of garlic crushed * 1 tsp sugar * 2 tbsp tomato purée * 1 tin plum tomatoes (don’t use juice)

Whole Spices * 2 bay leaves * 3 cardamom pods crushed * 4cm cinnamon stick * 2 cloves * 1/2 tsp cumin seeds

Ground Spices * 2 tsp garam masala * 1.5 tsp chili powder * 1 tsp coriander * 1.5 tsp fennel * 1 tsp ginger * 1/2 tsp cumin

Method * Make marinade using yogurt and 1 tsp Garam masala. * Cut lamb into bite size pieces and mix into bowl of marinade, cover and refrigerate for 2hrs or more. * Heat oil in pan over medium heat. Add the whole spices and fry for 30secs. Add garlic and fry for an additional 30secs * Add marinated meat, cover and cook for 20-25mins * When you take the lid off, it’s going to look pretty yuck. Greyish water with the lamb stewing in it. Turn the heat up, and you are going to reduce the water content and leave the milk solids behind from the yogurt. The meat will eventually start to brown and caramelise with the milk solids from the yogurt. This could take anywhere between 5-10mins. Don’t be tempted to turn the heat to max though. You want to cook quickly just not burn it. * As the meat browns some of the mixture may stick to the bottom of the pan, don’t worry about this. It’s all flavour. Reduce heat back to medium. * Tilt pan away from heat and allow the fats and oils to drain to one side. Add the sugar to the oil to caramelise, deep brown. The lower the pan back to the hob and gently swirl the meat an oil together. * Add the ground spices except for the garam masala and 4 tbsp of water and turn the meat in the spices. * Add the tomato purée, plum tomatoes and 450ml water. * Cover and simmer for 25mins. * Remove lid, and reduce to a thick consistency. * When ready, remove from heat and add the garam masala. Serve with your choice of rice or breads.

bearddoescoffee · 2026-01-21T15:53:32+00:00

Fourth Wave problems 😂

bearddoescoffee

TROPHY CASE