Curry Recipes Online

This is my recipe for a BIR lamb bhuna:

3 or 4 tbsp Oil 
1 tsp Garlic & ginger puree
Half a tbsp tomato puree
1 Medium onion, chopped
Half a green pepper, chopped
Fresh whole chillies, deseed and finely chopped (type and quantity to taste)
1 tsp Hot chilli powder 
1 tsp Corrainder powder
1 tsp Cumin powder
Large pinch of dried methi leaves
Salt to taste
One portion of curry gravy(approx 8-10 tbsp)
Small handful of chopped coriander
1 large fresh tomato quarted or a couple of cherry toms halfed
Precooked lamb(I used 2 leg steaks) method here:
http://www.curry-recipes.co.uk/curry/index.php?topic=1915.msg16602#msg16602 (http://www.curry-recipes.co.uk/curry/index.php?topic=1915.msg16602#msg16602)

Fry the onion, pepper and fresh chili in the oil until going soft.
Add the garlic - ginger puree and fry for a few seconds stiring round the pan.
Stir in the tomato puree and fry for a minute or 2.
Add the powdered spices and cook for a further minute, 2 or 3 mintutes more if you don't have the heat right up.
Stir in the curry gravy a ladle at a time
Add the lamb and stir in.
Add the methi leaves and stir in.
Add the fresh tomato.
Sprinkle in some chopped coriander and stir in
Add some salt if needed.
Garnish with more fresh coriander.

(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=1894.0;attach=964;image)

I have made a new batch of curry sauce last night.  I will be making this curry tonight and have high hopes.
I will get some pics and report back on this one as i have heard its highly recommended.

Stew 8)

 :P That could well be the most beautiful thing in the world... I'll be trying this tonight. What base sauce did you go for in this cheeky little number?

Hi Robert,

I use my own base most of the time which is in the base sauce section but have recently started using the Rayver base.

cK

Hey CK, tried your Lamb Bhuna with the base sauce posted by admin. It was excellent. I have the pictures which I will post later, all the best, Rob.

Glad it worked out for, some pic's would be great  ;)

cK

Here are some images of my attempt. I don't really know the rules/guidelines on image posting, so please pm me if you think this is excesive and I will keep only 1.

Hi Rob,

I've resized these just for easy viewing.

Pics look very similar to mine, it's one of my favorites so I hope it turned out good.

cK

One of the best results i've had to date. I'm surpised that with this entrie recipe there was no garram masala but it had a great BIR taste. I still ground my spices fresh though :P

OMG i have died and gone to heaven. What a dish. only difference i used curry oil salvaged from base mix. Gonna make again and again. Many thanx.

I made this last week for a dinner party and it was excellent. I decided to zap it with a hand blender before adding the precooked lamb This gave it the consistency I would expect from a Glasgow Bir and it was superb so thanks Curry King, I will be eating defrosted leftovers today,can't wait Cheers Panpot

Thanks for the feedback Panpot, I don't suppose you took some pics  :)

I made this curry and couldnt beleive that I had! , it tasted so good. this will be one of my favs i think. so thank your the recipe and for the mouthwatering pics.
merlin

Nice one Merlin, glad it worked out for you it's one of my favorites as well ;)

Sorry Curry King I didn't think to take the pics however the defrosted leftovers were even better. You have this one bang on thanks again

i finally got to making this dish. i did not add the meat wanting to make sure the sauce was right 1st (for my taste buds).

this dish has got me using onion and pepper (pre fried) more in a dish rather than just making curry sauce and the results very pleasing.

in terms of the recipe - the spice does not suit my taste buds - i'm not keen on too much cumin and this taste stuck out for me. i tried replacing the spice mix with Derek Dansak's which made it more to my taste but DD's mix is more for tomato dishes and not a good match (it also moves it away from the Bhuna). i feel i would like this dish if i replaced the spice with the Kushi spice and will try on the next base or say to adjust the coriander/cumin to say 3:1 or even 5:1.

overall for those who don't have a problem with cumin then it's a very good dish.

Curry King

Made this last Friday, it was excellent !! It was that good the wife wants me to make it again tonight.

Cheers  :)

Quote from: tillydog on October 17, 2008, 10:48 AM
Curry King

Made this last Friday, it was excellent !! It was that good the wife wants me to make it again tonight.

Cheers  :)

Great stuff tillydog, funny enough I will be making one tonight as well along with a vindaloo of course  8)

Thanks for the feedback

I had my most successful curry of all time with CK's lamb bhuna, I used admins new base to make it, brilliant.

I made this last night using chicken in place of Lamb (bloody Iceland shut early - you get a good size pack of fresh lamb rump for 3.50 - I highly recommend it)

Anyway, the result was excellent. This is one recipe I feel really achieves 100 percent BIR quality results. The cumin and coriander as the spices work perfectly with this dish. My only tip would be to add plenty oil, as all those onions and peppers soak it up quite a bit.

I feel I'm getting there now, with my Bhuna and Korma (Georges) as good as I feel they are likely to be (in my opinion as good as a good BIR version). However the toughest nuts to crack are standard curry, Madras and Vindaloo. I still think most good BIRs attempts are better than mine... That said, I feel I am developing a nice little menu of dishes that are top notch.

Bobby Bhuna, can you say which base you used, and given that you seem to be based in central Scotland can you post your best Pakora recipe I have been on the case for the best Glasgow BIR version for thirty years believe me, many have come close but something always seems to be missing. I will have a go with your recommendation for Korma this weekend together with Curry Kings Lamb Bhuna again. Cheers Panpot

Quote from: Panpot on November 07, 2008, 03:00 PM
Bobby Bhuna, can you say which base you used

It was this (http://www.curry-recipes.co.uk/curry/index.php?topic=3110.0) base that I knocked up recently but I'm sure most will be ok.

I've never made Pakora, so I couldn't comment on that one. With that said, I have used a couple of Bhaji recipes and they're never quite right. I don't know if this helps, but there's a baked potato shop on London Road that sells some of the best Pakora I've had.

The guy who runs it is a friend of a friend and I was racking his brains. I remeber fresh spinach and fresh fenugreek were in there - they have the luck of being opposite an Asian grocer.

Hope that helps a little.

Cheers,

BB.

Thanks Bobby, it is more the spice involved in the Pakora thing. I am cooking CK's bhuna tonight and will have a go at the Korma you recommend too. Cheers

After people have cooked this would you say that the 10 tbsp of base was enough or should i use more?

SKAZE - I've used this recipe exactly per spec many times. 10 tbsp of base is enough. Bhuna is meant to be drier than other curries anyway. If you use more, be sure to evaporate the moisture out a little more than usual.

Quote from: joshallen2k on December 07, 2008, 10:37 PM
SKAZE - I've used this recipe exactly per spec many times. 10 tbsp of base is enough. Bhuna is meant to be drier than other curries anyway. If you use more, be sure to evaporate the moisture out a little more than usual.

Ok mate, thanks alot  8)

Hey, ive just made this curry, best curry i have ever made, closest i have got to bir in my oppinion, i still got some practise but was very impressed.

I used three tbsp of oil and found in future i would use maybe 2.5 as i didnt use as much onion, i also found my pepper and chilli hard to stop from burning in the first stage, didnt burn them though and was ok ( disgarded any smaller bits that started to brown ).........only thing i find is when frying pepper and chilli i get this shiny almost grey colour on them, is this because i have to much heat at the early stage???

I find the taste of my base i use quite, dont know if id say bitter the taste id describe is quite vegy , probs my taste buds and it actually is bitter ( was last portion of my first ever base, bruce edwards one) but a pinch of sugar balanced that out.

I love frying the spices when they fizzle and foam and release " that smell "..

Oh yeh i used chicken instead of lamb, couldnt get hold of any this morning.

All in all, very impressed, here is a pic, looks simular to everyone else's.

Thanks for the recipe  8) 8) 8) 8) 8)

(http://img384.imageshack.us/img384/583/08122008103zn0.jpg)

Quote from: SKAZE on December 08, 2008, 06:26 PM
Hey, ive just made this curry, best curry i have ever made, closest i have got to bir in my oppinion, i still got some practise but was very impressed.

That looks delicious Skaze. Well done mate!

Great job. Looks the business  :P

Quote from: SKAZE on December 08, 2008, 06:26 PM

I find the taste of my base i use quite, dont know if id say bitter the taste id describe is quite vegy , probs my taste buds and it actually is bitter ( was last portion of my first ever base, bruce edwards one) but a pinch of sugar balanced that out.

try cooking the onions for 2hrs before blending (lid on) and then 1 hr after blending (lid off) adding extra water water to compensate for the evaporation.

Looks great Skaze, bhuna is one of my favs  8)

made this today my first attempt at making a Bhuna superb definetly going to be making this one more often.

the only ingredients I missed was the Methi leaves couldnt find them anywhere in Glasgow and it was still superb.

;D ;D ;D

Hi Kendo

Most good supermarkets (and Tesco) will sell 'methi' leaves although it may be labelled as 'dried fenugreek leaves'. These are well worth buying and even better if you can grow your own.

Regards
SnS

SnS

yea I seen they where called Fenugreek leaves once I typed it into google lol will get them in next time I go to Tesco and give it another bash once I get these leaves in.  As for growing your own lol in the East end of Glasgow I'll have the drug squad round lol

Hi CK
Made your Lamb Bhuna today and very good it was. I used SnS 2008 revised base. First attempt at your pre cooked lamb and the only omission to that, was the bay leaves, as i do not have any Asian at the mo.
I took some photos during the cooking and here they are.

Only just seen this as I am in the midst of moving house, again  ::)

Looks fantastic how did it compare to your local?

Hi Curry King
Not had a Bhuna at a restaurant for some years now but from what I can remember they compared favourably. As  a fairly new member, I'm still on my second batch of base and therefore still experimenting. Hopefully this weekend I'll try and go to my local T/A and have a Bhuna and see if my home one is still lacking in that elusive 1%

I'm a solid fan of Curry King's Lamb Bhuna!  I make it fairly regularly, with only a couple of very minor alterations, fab!

I made this today using SnS base and it was very very good, my best curry to date.  The wife found it too spicy but for me it was perfect so I ate hers :P.  Next time I will have to put a bit less curry powder in and hopefully she will like it more, she likes korma or slightly spicier strength dishes. maybe I could put some cream in hers after serving mine to tone it down a bit? I don't know, am new to all this, but picking up bits here & there 8)

cheers

Willy

Quote from: Willyeckerslike on March 18, 2009, 06:51 PM
The wife found it too spicy but for me it was perfect so I ate hers :P.  Next time I will have to put a bit less curry powder in and hopefully she will like it more

Why would you do that?  ;D

Quote from: qprbob on February 25, 2009, 11:00 PM
I took some photos during the cooking and here they are.

It all looks good, only I think you've let it all dry in a little (happens to me all the time, it's tough to get it just right. I don't like them thin, but it should still be liquid, not solid). Can I politely suggest that you maybe add more base next time, add some water during the cooking process, or simply decrease cooking time once base has been added.

Great post,

Cheers,

BB.

If I ever have guests that can't take the heat I offer them some natural yoghurt to go on there plate, some people I know mix it all in with the curry  :-X

Quote from: Curry King on March 20, 2009, 11:23 AM
If I ever have guests that can't take the heat I offer them some natural yoghurt to go on there plate, some people I know mix it all in with the curry  :-X

thanks mate, I will try that next time ;)

Hi CK, how many people does this recipe serve m8?

I'm making this tomorrow but with chicken, how would you suggest multiplying it?

Say for 8 people. (if your recipe serves 2, then do I just multiply everything by 4?)

Thanx in advance.

Hi Deeboi,

This would easily serve 3 but to be honest whenever I have tried making a bigger batch it never comes out the same, I would make it in batches and you can see as you go along then how much more you need.  If you end up with loads spare then it can just be frozen but chances are there won't be any left  ;)

Thanks for the reply CK, I'll just do it in batches.  ;D

Hi CK,

I am a great fan of Lamb Bhuna, it's my favourite dish. However, when I get it from my local TA I can always get a taste of Star Annise in it. Have you ever found this in yours?

Hi CK,

I made the lamb bhuna last night using your recipe and the SnS June 2008 base.

I made a small change by slightly changing the cumin/corriander ratio so it was slightly less cumin. I also added the peppers later in the cooking stage as I like my peppers a bit crunchy. Photos added - when I was chopping the onions I sliced my thumb with my newly sharpened knife hence the blood!

My wife and I really enjoyed the BIR taste. Maybe next time I might experiment with a little green cardamom in the main dish and maybe the worcester sauce idea.

Thanks for your recipe - I will make it again soon.  :D

Nice one Paul, glad it worked out  8)

Lamb Bhuna is my favourite dish of all time. I am gonna give this some more go.... :)

Ive just made this and was very impressed, i used chicken instead of lamb and the only thing i added to it was a pinch of sugar which added a little something:

(http://img145.imageshack.us/img145/8374/160720091234.jpg)

(http://img142.imageshack.us/img142/4569/160720091236.jpg)

(http://img142.imageshack.us/img142/421/160720091237.jpg)

Looks good Skaze, I'm glad people are still using these recipes I still use them myself and they never let me down.

Gave this a go last week, first time cooking curry with a base sauce.
Gotta say never going to the take away again.
Thanks very much this site is the best  ;D

Thanks for the feedback Philos and welcome to the site  ;)

Your correct Philos best thing on the web and Curry King has been one of the guys that has made it so, I love his recipes too. PP

Quote from: SKAZE on July 16, 2009, 06:19 PM
Ive just made this and was very impressed, i used chicken instead of lamb and the only thing i added to it was a pinch of sugar which added a little something:

That looks delicious! Especially the last picture. I tried adding some chopped spring onion as they do in one of my locals and found it to be a welcome addition. Improves the appearance and adds a little something!

Mmmmm think I'm gonna try this tonight. :)

Any particular base to use?

Someone said they might put in a little less curry powder - should curry powder be in it? Its not listed in the ingredients  :-\

Wow, I can only add to the other complimentary posts on this thread. Superb!

I followed the recipe to the letter (my current base sauce is C.A.'s) and it turned out an absolute treat. It's not a meal I would normally order as a take away, but I'll be making this again for sure.

Thanks!

Just made this for tea tonight,with help from my daughter and it tastes great.
Thanks guys.Great site.

Hi CK
Seems you have a winner on this dish,fantastic!!.  I`ll be trying this at the weekend.

Cheers
CM

Tried this recipe a few days ago, and it was really good, best Bhuna  i`ve tasted  for a long time.
Thanks CK for the recipe, another winner.
Chick

fantastic recipe, tried it out tonight along with the pre-cooked lamb recipe you provided.

Cheers peeps!

Well done!

Excellent recipe just made this with blades tikka and CA'S base and was super.  Will be doing this again with no question.  Taking some of the left over to work tomorrow, they never believe that I actually made it  :P

Many thanks for this recipe CK ... the result was an absolute revelation to me, I am gobsmacked! A big thankyou also to CA for his curry base recipe which I used for this curry which I think is a perfect combo.

No more expensive TA's for me.


(http://s1.postimage.org/6mh9vvrrz/ALIM1356.jpg) (http://www.postimage.org/)

(http://s4.postimage.org/ry148524z/ALIM1366.jpg) (http://www.postimage.org/)

That looks great Mark - well done :)

I'm gonna give this a go tomorrow night  :P

Cheers CK

...and here is my pic of the finished Bhuna.


(http://www.macmillanwebmedia.co.uk/bhuna.jpg)



Very nice it was too :)

Gonna try this with chicken soon as well

Regards

Hi is it worth adding any lemon juice to this?

Hi Ste and welcome to cr0.

Quote from: stebrooks on November 06, 2011, 01:23 PM
Hi is it worth adding any lemon juice to this?

I suppose you can add whatever you like mate but, try the dish to spec first and then make changes on the next run if you wish.

What do you think the lemon juice will add Ste, apart from a lemon flavour? ::)

Ray :)

Quote from: Razor on November 06, 2011, 01:27 PM
Hi Ste and welcome to cr0.

Quote from: stebrooks on November 06, 2011, 01:23 PM
Hi is it worth adding any lemon juice to this?

I suppose you can add whatever you like mate but, try the dish to spec first and then make changes on the next run if you wish.

What do you think the lemon juice will add Ste, apart from a lemon flavour? ::)

Ray :)

I do add lemon juice as the spec calls for it but to be honest I cannot tell it's there. So for me trying out someone else's recipe I try to stick to it the best I can for a while then adjust when I'm comfortable with it.
This usually means chucking in a quartered tomato and a bit of Garam Masala or other spice mix - again nothing too drastic.

I would go with the recipe as near to it as you can - it's a very, very nice dish in fact ;)

Wow !!!

Thanks Curry King .. this was the best dish so far for me . I used PaulP's method of slow cooking the lamb using CA's base and the recipe to spec and it was amazing. I've never tried a BIR lamb dish so I didn't know what to expect but it was enlightenment for me ... can I go back to dull old chicken ?? .. with the price of lamb as it is I'll have to but I'll be having this dish on every special occasion in the future.

To roast/stew lamb is criminal ... stick it in this bhuna lads and lasses !!!   :) ;) 

would Kashmiri chilli powder work ok with this, would I need to adjust ammounts

Quote from: stryker_uk on September 27, 2013, 08:03 PM
would Kashmiri chilli powder work ok with this, would I need to adjust ammounts

The original calls for "1 tsp Hot chilli powder".  Kashmiri mirch is by no means hot (I would class it as medium), so I would be inclined to increase the amount of chilli by a factor of 1.5 to 2.

** Phil.

Will do, thanks Phil

Made this last night using jb's takeaway base. and PanPots Ashoka Lamb recipe http://www.curry-recipes.co.uk/curry/index.php?topic=3922.0

The only mod I made was to reduce the cumin & coriander to one and a half  tsp.and I added three quarters tsp salt 

I cook on an induction hob which I know isnt as good as gas but as a rough guide for beginners I fried the spices for one and a half minutes at level 7

Really tasty with quite a lemony tang to it

Simple and delicious

No Photos...Sorry!!

Regards

Mick

Thanks for bumping this recipe up, Mick. It's yet another of the myriad recipes splattered across the forum that I haven't tried. But I will now!

I can't find any trace of citrus which delivered the lemony tang you mention. Have I missed something in the ingredients lists?

Hi Naga

No I think its more than likely to do with the powdered cumin &  coriander.

I did add quite a few small vine tomatoes to it as they were on the turn instead of a large tom

I also used Pan pots lamb recipe as I think you recommended in an earlier thread and was well impressed with that

Hope you like the recipe now that Ive hyped it up lo

l

Thanks, Mick! I'll be surprised if I don't like it - there's not many curries disagree with me. :)

This looks beautiful! Why is it I always get hungry when I read recipes & look longingly at pictures on this site  :o

Trying this tomorrow, after lamb shopping, thanks!