Comments on: From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/ Fri, 19 Mar 2010 06:46:56 +0000 http://wordpress.org/?v=1.5.2 Comment on From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas by: sarah http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-103841 Fri, 08 May 2009 18:22:52 +0000 http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-103841 hi, I know this is an older post...but where do you get your Kashmiri chillies? thanks! hi, I know this is an older post…but where do you get your Kashmiri chillies?

thanks!

]]> Comment on From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas by: acu http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-58009 Tue, 26 Aug 2008 06:22:27 +0000 http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-58009 Trying to learn how to make Rabri. I found many recipes suggesting bread in the ingredents or Khoya. They sound kinda odd. Do anyone has a copy recipe for Rabri? am Trying to learn how to make Rabri. I found many recipes suggesting bread in the ingredents or Khoya. They sound kinda odd. Do anyone has a copy recipe for Rabri?

am

]]> Comment on From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas by: Jen http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-57193 Tue, 01 Jul 2008 01:49:55 +0000 http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-57193 Sounds like a delightful recipe... Could powdered milk serve as a substitute for khoya? I use it when i make yogurt/yogurt cheese for added thickness and richness without wetness. Sounds like a delightful recipe…
Could powdered milk serve as a substitute for khoya?
I use it when i make yogurt/yogurt cheese for added thickness and richness without wetness.

]]> Comment on From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas by: FJK http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-56848 Mon, 09 Jun 2008 00:21:09 +0000 http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-56848 Just yesterday I took and Indian cooking class and the teacher insisted on red onions, saying they are more like the ones in India, but he didn't give any details. I keep hearing about this book 660 Curries. Do people who own it recommend it??? FYI - in class yesterday, one instructor said that there were something like 39,000 different curries in India! Just yesterday I took and Indian cooking class and the teacher insisted on red onions, saying they are more like the ones in India, but he didn’t give any details.

I keep hearing about this book 660 Curries. Do people who own it recommend it???

FYI - in class yesterday, one instructor said that there were something like 39,000 different curries in India!

]]> Comment on From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas by: Linda http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-56767 Sat, 31 May 2008 17:08:42 +0000 http://www.tigersandstrawberries.com/2008/05/23/from-660-curries-khoya-muttar-gosht-creamy-lamb-curry-with-peas/#comment-56767 I think Andrea is right about the evap. milk. I've heard it recommended as a khoya substitute by friends who cook lots of Indian food. One disappointment re: the recipe, though. Canola oil?? Yuck. How about some ghee instead? Isn't that more authentico? I think Andrea is right about the evap. milk. I’ve heard it recommended as a khoya substitute by friends who cook lots of Indian food.

One disappointment re: the recipe, though. Canola oil?? Yuck. How about some ghee instead? Isn’t that more authentico?

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