Lamb Sylheti Dhania at Lal Sher Indian Restaurant | Richard Sayce | Misty Ricardo

🐑🌶️🌿 LAMB SYLHETI DHANIA 🌿🌶️🐑

I’m delighted to be filming at Lal Sher, an Indian restaurant within a pub, which opened in early 2024. Owner Ali invited me to video some dishes in the kitchen, and I happily agreed. Lal Sher is a crafty name for the restaurant - it means 'Red Lion', the name of the pub in which is operates.

Head Chef Sha cooks one of the menu's signature dishes - Lamb Sylheti Dhania, cooked with chilli and plentty of fresh coriander (dhania). Sylheti is a region of Bangladesh where many Indian restaurant staff originate from, so the curry is aptly named.

Lal Sher Restaurant/Pub
516 Manchester Rd, Rixton, Warrington WA3 6JT
https://www.lalsher.co.uk/
Tel: 0161 775 1314

When you visit mention ‘Misty Ricardo’ and they’ll look after you. 😀

More of my Indian restaurant and takeaway videos:
https://www.youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc

My Gourmand Award-Winning Cooksbooks:
📘 CURRY COMPENDIUM @ Amazon: https://amzn.to/3zkxgbl
📕 INDIAN RESTAURANT CURRY AT HOME VOL 1 @ Amazon UK: https://www.amazon.co.uk/dp/1999660803
📙 INDIAN RESTAURANT CURRY AT HOME VOL 2 @ Amazon UK: https://www.amazon.co.uk/dp/1999660811
Kindle versions also available at Amazon (UK & worldwide)

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❤️🌶👨‍🍳👩‍🍳🥷 For the Love of Spice! ❤️🌶👨‍🍳👩‍🍳🥷

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Mix Powder, Tikka Blend, Bhaji Blend, Curry Powder, Mixed Whole Spice, Tandoori Masala, and more.

Masala Sauce/Paste:

In the video you may be curious about the red ‘masala’ sauce that the chef added a little of during cooking. Pretty much all UK Indian restaurants and takeaways prepare big batches of this tangy stuff in advance, ready to put in curries. The most common of which is the Tikka Masala.

They often have a supplementary thick red paste, which is made with similar ingredients and made predominantly with coconut flour, ground almonds, and a sweet element such as sugar. Sometimes they have just have one ‘masala’ sauce/paste which is exclusively used in Tikka Masala or similar sweet and red curries

Methods for preparing the (thin) masala sauce vary between establishments, but the most commonly used ingredients are yoghurt, Pataks pastes (tikka, tandoori, Kashmiri), a tin of fruit, tomato puree or blended tinned tomatoes, lemon juice, and a generous amount of red food colouring.

The masala sauce and/or paste are prepared in bulk for speed of service, and as you can see in the video, is handy for the chef to add a little of it to various curries for extra flavour (and redness).

For the home cook, it’s not very practical to go to the trouble of prepping it unless you’re going to cook a lot of, say, chicken tikka masala.

For example, my (Misty Ricardo) tikka masala recipe (https://mistyricardo.com/tikka-masala-recipe/) uses the required ingredients in the frying pan when cooking the curry. Horses for courses, as they say.

Unsurprisingly, restaurants are usually protective of their masala sauce recipe. I don’t blame them.

Happy Cooking!

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