@booker1989 Aw Man... you figured out my secret past career. Yes, I was a clown in a travelling circus. This is my second career. Well, at least you liked the recipe.
There are alot of spices in this recipe! I'll have to take a 40 minute drive to Queens for some of those spices you've used [especially at the end]. There are no Indian supermarkets in my area of Suffolk Cty [Long Island, NY]. I love lamb & had the pleasure of eating this dish in an Indian restaurant, more than twice. Have to tighten the money belt now & cook this meal at home. Looking forward to it! Thank you for your tutorial. Now, I have to check out your website. Ciao!
@willisbusiness Hey there, and thanks for posting. Yes, at first, Indian spices can be quite intimidating. However, once you have the spices in stock, you have a plethora of dishes you can make. A lot of the spices do overlap. It can open a whole new world of cooking for you.
Let me know if you have any questions or requests. Looking forward to staying in touch.
Usually when I eat at an Indian restaurant, I go for Lamb Rogan Josh. On a whim one night, my girlfriend ordered Lamb Saag and we have been in love with it ever since. As an avid cook, I tried this tonight and it was absolutely delicious and tasted better than the local restaurant. Thumbs up from me! I've been on your website and I am looking forward to trying some of your other recipes.
@corwinmoyne Thank you so much for your kind words. Really makes my day. Rest assured, there will be a lot more happening in 2012. Stay tuned and keep in touch.
@ilovesyababe Thank you. That is quite an honor. Vahchef Sanjay Thumma is a great chef. I know his personally, as we were Management Trainees together in Delhi, India. He was my senior, and one of the best chefs I know.
I made this yesterday for lunch together with carrot koshimbir salad.Both were very,very tasty!!! Please continue making another cooking videos.Thanks!!!
@MrDarkTides Thank you so much! Glad to see you enjoyed the video. Please do subscribe if you haven't already, so you can be informed about the newer videos.
@irfandama I made this at the weekend and it was fantastic. I took my time over the onions as advised and it paid off. I had some sauce left over, so next day I added some steamed cauliflower. It was so good no one complained about having this two days in a row. Thank you Ifran, I will try your orther recipes.
Thank you for your comments. I am sure you will like the Saag Aloo variation. Actually, I am about to launch my next video which is Saag Paneer. You might want to check out that recipe as well.
@Citabria007 It is said, "Those who can... they do. Those who can't, they teach". Or as in your case, put baseless comments on youtube, trying to compensate for lack of ability.
Why don't you give this recipe a try, before you arrive at your conclusions of cluelessness. Better still... share your wonderful recipe with us.
Why don't you put your money where your mouth is... Mr. Master Chef.
@Citabria007 Accepted. Thank you for being so gracious. I always welcome feedback, provided it's presented in a constructive manner.
Please don't hesitate to let me know if there is a suggestion, and I would love to incorporate it in my cooking. I like cooking to be a pleasant experience, where thoughts are shared, and suggestions are constructive.
Thanks all the same for watching, and of course... Happy Eating!
@Citabria007 What part of "Indian Fare, Global Flair" did you not get?
Besides, Kosher salt is NOT an ingredient typical to Jewish cuisine. The large granules made it ideal for Koshering. It is better for you than iodized salt. You should try it.
Greek yogurt is basically hung yogurt. The extra moisture is drained, making it thicker & creamier. Indians do the same process to thicken yogurt - just visit any professional Indian kitchen.
I recommend a little research before posting opinions.
@auntygomez Thank you! I am so glad you enjoyed the recipe, and shared your comments. Please subscribe so you won't miss the new videos as they are posted.
@manchestercitypaul You are welcome! Keep subscribed to the channel, and stay tuned for more recipes on the docket. Next up... the best recipe for Butter Chicken.
I made this lamb saag last week and it was terrific - aromatic and fragrant- I did a few changes, like adding more yoghurt and I left out the seeds from the green chillies - I also left the meat, spices and yoghurt to sit overnight before finishing off the cooking the next day. Also do NOT omit the Garam Masala and Lime juice just before serving - gives the dish a wonderful lift!
I did appreciate learning that the basis of a good curry sauce is in the cooking of the onions- thanks very much
@chequeryard Hey there. Great to hear that the dish worked out. I'll take your changes and try it the next time I make it. Overnight marination is always good for adding flavor and tenderizing meat.
Keep sending me your feedback. It's really gratifying to hear this. Happy eating.
Thanks for the recipe here! The video was very informative and I plan on using this soon! One thing, I'm allergic to garlic, so can I leave that out and it still taste great?
@willida11 Hello there, and thank you for your comments. Yes, go can make this dish without adding the garlic. It won't taste the same, but it will still taste great.
Thanks for the comments. I really am glad that you enjoy the show. It's encouragement like this that keeps this effort worthwhile.
AU$6.00 for 250 gms of ghee? OK, that's day light robbery. I am guessing that butter is not as expensive, is it? It's not a hard stretch making ghee from butter. Let me work on the video and have it posted next. Australia is known for it's milk and you should be able to make awesome ghee from Australian butter.
I know you have a ton of great recipes. You have always been an amazing chef. Why not send me a couple of recipes... especially your super bengali recipes. I could use some authentic Bengali recipes from a very authentic source on the show.
I've never had this dish before, but it looks delicious! ;) This has been a particularly helpful video for me, Chef Dama! I didn't know you were suppose to add the tomatoes late in the dish when cooking red meat. Most of the Indian dishes I've tried to make so far have been vegetarian or vegan. I also feel better in knowing that the onions are suppose to disappear in the masala. I thought I was doing something wrong! :D Thank you for everything, Chef! Keep up the fantastic work!
Thank you again for your comments. I am so glad that you have learnt something from the videos. I love your positive feedback. It really makes my day.
The next video is something you will love. It's a warm tempered carrot slaw. It's vegetarian and the flavors are really unique. It should be out by mid next week.
Thank you again for following the videos and giving me your words of encouragement.
I have yet to see a restaurant that makes lamb saag w/ tomatoes in it, but i'll give it a shot, I imagine it couldn't hurt!
TickTack2552 3 hours ago
This guy is such a joker. Good recipe though!
booker1989 2 weeks ago
@booker1989 Aw Man... you figured out my secret past career. Yes, I was a clown in a travelling circus. This is my second career. Well, at least you liked the recipe.
irfandama 1 week ago
There are alot of spices in this recipe! I'll have to take a 40 minute drive to Queens for some of those spices you've used [especially at the end]. There are no Indian supermarkets in my area of Suffolk Cty [Long Island, NY]. I love lamb & had the pleasure of eating this dish in an Indian restaurant, more than twice. Have to tighten the money belt now & cook this meal at home. Looking forward to it! Thank you for your tutorial. Now, I have to check out your website. Ciao!
willisbusiness 1 month ago
@willisbusiness Hey there, and thanks for posting. Yes, at first, Indian spices can be quite intimidating. However, once you have the spices in stock, you have a plethora of dishes you can make. A lot of the spices do overlap. It can open a whole new world of cooking for you.
Let me know if you have any questions or requests. Looking forward to staying in touch.
Happy Eating!
irfandama 1 month ago
Usually when I eat at an Indian restaurant, I go for Lamb Rogan Josh. On a whim one night, my girlfriend ordered Lamb Saag and we have been in love with it ever since. As an avid cook, I tried this tonight and it was absolutely delicious and tasted better than the local restaurant. Thumbs up from me! I've been on your website and I am looking forward to trying some of your other recipes.
corwinmoyne 2 months ago
@corwinmoyne Thank you so much for your kind words. Really makes my day. Rest assured, there will be a lot more happening in 2012. Stay tuned and keep in touch.
Happy eating!
irfandama 1 month ago
I love your easy and direct directions, as well as your great cooking tips along the way. I think we may have another Vahchef in the making!!
ilovesyababe 5 months ago
@ilovesyababe Thank you. That is quite an honor. Vahchef Sanjay Thumma is a great chef. I know his personally, as we were Management Trainees together in Delhi, India. He was my senior, and one of the best chefs I know.
Happy eating!!!
irfandama 5 months ago
@ilovesyababe Thank you so much for your kind comments. Stick around, there's lot's more on the docket for 2012
irfandama 1 month ago
Hi Chef,
I made this yesterday for lunch together with carrot koshimbir salad.Both were very,very tasty!!! Please continue making another cooking videos.Thanks!!!
MrPaprcka 6 months ago
@MrPaprcka Thanks so much for the feedback. You bet I will keep posting more recipes. Please pass my channel on to your friends.
Happy eating!!!
irfandama 6 months ago
Excellent recipe demonstration.
MrDarkTides 6 months ago
@MrDarkTides Thank you so much! Glad to see you enjoyed the video. Please do subscribe if you haven't already, so you can be informed about the newer videos.
Happy Eating!!!
irfandama 6 months ago
He is over acting
JAVEDRUHI 7 months ago
@JAVEDRUHI Nope... just animated. That's my personality.
irfandama 7 months ago
mmmmgoood...
Zordo11 7 months ago
@Zordo11 Thank you. Please do try the recipe, and let me know what you think.
And if you haven't subscribed, please do, so you won't miss out on the new videos. Happy eating!
irfandama 7 months ago
I had lamb saag yesterday at an Indian restaurant and I was INFATUATED! :D It is sooo good! I'm definitely going to try this recipe.
Charity17022 1 year ago
@Charity17022 Hello Charity17022,
Lamb Saag is freakin' addictive, isn't it? I love the dish. Thank you for your comments, and please let me know how it turned out for you.
Regards,
Irfan
irfandama 1 year ago
@irfandama I made this at the weekend and it was fantastic. I took my time over the onions as advised and it paid off. I had some sauce left over, so next day I added some steamed cauliflower. It was so good no one complained about having this two days in a row. Thank you Ifran, I will try your orther recipes.
heathermeiklejohn 10 months ago
@heathermeiklejohn That's awesome feedback. Thank you! I am sure to give it a try one of these days.
irfandama 10 months ago
i love this dish also saag aloo im gonna give it a go :-)
chrissymatt 1 year ago
@chrissymatt Hey Chrissymatt,
Thank you for your comments. I am sure you will like the Saag Aloo variation. Actually, I am about to launch my next video which is Saag Paneer. You might want to check out that recipe as well.
Thanks again, and happy eating.
irfandama 1 year ago
The proportion o Lamb and Greens (Saag) is 10:1 which does not make Indian Saag. This guy is clueless
Citabria007 1 year ago
Kosher Salt? Greek Yogurt? Its not Indian food any more
Citabria007 1 year ago
@Citabria007 It is said, "Those who can... they do. Those who can't, they teach". Or as in your case, put baseless comments on youtube, trying to compensate for lack of ability.
Why don't you give this recipe a try, before you arrive at your conclusions of cluelessness. Better still... share your wonderful recipe with us.
Why don't you put your money where your mouth is... Mr. Master Chef.
irfandama 1 year ago
@irfandama
OK. Mea Culpa! :)
Citabria007 1 year ago
@Citabria007 Accepted. Thank you for being so gracious. I always welcome feedback, provided it's presented in a constructive manner.
Please don't hesitate to let me know if there is a suggestion, and I would love to incorporate it in my cooking. I like cooking to be a pleasant experience, where thoughts are shared, and suggestions are constructive.
Thanks all the same for watching, and of course... Happy Eating!
irfandama 1 year ago
@Citabria007 What part of "Indian Fare, Global Flair" did you not get?
Besides, Kosher salt is NOT an ingredient typical to Jewish cuisine. The large granules made it ideal for Koshering. It is better for you than iodized salt. You should try it.
Greek yogurt is basically hung yogurt. The extra moisture is drained, making it thicker & creamier. Indians do the same process to thicken yogurt - just visit any professional Indian kitchen.
I recommend a little research before posting opinions.
irfandama 1 year ago
my fave curry , im waiting for the vid to buffer so i can take it in to the kitchen :P
auntygomez 1 year ago
@auntygomez Thank you! I am so glad you enjoyed the recipe, and shared your comments. Please subscribe so you won't miss the new videos as they are posted.
irfandama 1 year ago
I made this the other day and it was delicious. Thank you from England :-)
manchestercitypaul 1 year ago
@manchestercitypaul You are welcome! Keep subscribed to the channel, and stay tuned for more recipes on the docket. Next up... the best recipe for Butter Chicken.
irfandama 1 year ago
I made this lamb saag last week and it was terrific - aromatic and fragrant- I did a few changes, like adding more yoghurt and I left out the seeds from the green chillies - I also left the meat, spices and yoghurt to sit overnight before finishing off the cooking the next day. Also do NOT omit the Garam Masala and Lime juice just before serving - gives the dish a wonderful lift!
I did appreciate learning that the basis of a good curry sauce is in the cooking of the onions- thanks very much
chequeryard 1 year ago
@chequeryard Hey there. Great to hear that the dish worked out. I'll take your changes and try it the next time I make it. Overnight marination is always good for adding flavor and tenderizing meat.
Keep sending me your feedback. It's really gratifying to hear this. Happy eating.
irfandama 1 year ago
Love the enegy with which you make these videos. Keep up the good work. tfs
TheSugarplum770 1 year ago
@TheSugarplum770 Thank you. That just made my day.
irfandama 1 year ago
Love the enegy with which you make these videos. Keep up the good work. tfs.
TheSugarplum770 1 year ago
Thanks for the recipe here! The video was very informative and I plan on using this soon! One thing, I'm allergic to garlic, so can I leave that out and it still taste great?
willida11 1 year ago
@willida11 Hello there, and thank you for your comments. Yes, go can make this dish without adding the garlic. It won't taste the same, but it will still taste great.
Thank you for watching.
irfandama 1 year ago
where is the saag (colored green)
kngsunny 1 year ago
Excellent presentation Irfan! I think not many other chefs achieve the great video and dialog that you do.
BTW, I went to buy some ghee yesterday and at around $AU6 for 250 grams skipped it on principle.
Anyhoo, I did buy some besan flour, so it's pakora time here.
Cheers from Australia...
philbx1 1 year ago
@philbx1 Hey Phil,
Thanks for the comments. I really am glad that you enjoy the show. It's encouragement like this that keeps this effort worthwhile.
AU$6.00 for 250 gms of ghee? OK, that's day light robbery. I am guessing that butter is not as expensive, is it? It's not a hard stretch making ghee from butter. Let me work on the video and have it posted next. Australia is known for it's milk and you should be able to make awesome ghee from Australian butter.
Stay in touch. We'll chat soon.
irfandama 1 year ago
mmm....I can for sure smell the aroma ;)
Looks very appetizing Irfan
chayanbanerji 1 year ago
@chayanbanerji Thanks Chayan. I am glad you like it.
I know you have a ton of great recipes. You have always been an amazing chef. Why not send me a couple of recipes... especially your super bengali recipes. I could use some authentic Bengali recipes from a very authentic source on the show.
Hope to hear from you soon.
irfandama 1 year ago
I've never had this dish before, but it looks delicious! ;) This has been a particularly helpful video for me, Chef Dama! I didn't know you were suppose to add the tomatoes late in the dish when cooking red meat. Most of the Indian dishes I've tried to make so far have been vegetarian or vegan. I also feel better in knowing that the onions are suppose to disappear in the masala. I thought I was doing something wrong! :D Thank you for everything, Chef! Keep up the fantastic work!
sleepyfacedangel 1 year ago
@sleepyfacedangel
Thank you again for your comments. I am so glad that you have learnt something from the videos. I love your positive feedback. It really makes my day.
The next video is something you will love. It's a warm tempered carrot slaw. It's vegetarian and the flavors are really unique. It should be out by mid next week.
Thank you again for following the videos and giving me your words of encouragement.
Best regards,
Irfan
irfandama 1 year ago