Have to agree..ROTFLMFAO!!!!  The humour here is as sharp as the spices. Love it!!

Hi Dave,
Yeah you are correct sir, It was a very exclusive "Chefs Special" that was rarely advertised on the menu, &b was either The Managers' recommendation for a Birthday/Anniversary type affair or word of mouth. Whilst suptiously delicious, I remember  it being bloody expensive!!!! Lol. So, I'm going to give the recipes above a try.

OK, found the "Kurzi Lamb" or Raan of Lamb posts. Thank you guys. Will be trying & reporting back soon. Cheers

Wow!! You guys are good!!!!
What an incrediblely fast response!!  They ingredients listed certainly sound like the mild but pungent, tasty uniqueness I remember, as does the prep/marinading time. So will be giving this a go very soon. Many thanks again.
BTW: Probably preaching to the converted, but a Fried Rice tip if you're running late or have ruined a batch of rice, try Asda's Micro Basmati or Wholegrain (Not pilau). Don't microwave it, but give the bag a good squidge to break up any lumps, then add to the pan and fry off with the oils/spices as normal for 2-3 mins, continually stiring. Remove from heat & serve. Voila!! I find the Asda brand is far superior to say Uncle Bens or others & is about half the price. Especially if you are serving for one, as the rest goes into the fridge for up to 4 days, (Non fried) then use as required. Stay away from those little plastic pots of Tilda "Authentic". They are vile, undercooked, poor quality grains and bloody expensive!!

Cheers

Thank you for the warm welcome Guys (Well, what d'ya expect from Curry lovers! Lol)  ;D
I think I posted this elsewhere yesterday, but can't find it. Has anyone heard of or know how to cook "Kurza Lamb"?  I had it twice nearly 28 years ago in a fabulous Restaurant in Chipping Ongar, Essex. It takes 3 days to prepare (The chef needed at least that in notice).. :  consisting of a part boned whole leg of lamb and was the sweetest, most succulent, tender lamb I have ever eaten, before or since.. (And not a trace of pink or blood in sight!) ;D
In Suffolk, they have never heard of it. (Perhaps it's my spelling/pronounciation)
Anyway any ideas?
PS: Re: Daves Insanity Sauce..the "Dessertspoonful" is added to a 6 portion Madras. LMAO! Cheers.

Hi, Does anyone have a recipe for Kurza Lamb (Spelling is probably wrong)  I had this twice at a most amazing Indian Restaurant in Chipping Ongar, Essex some 30+ years ago. It was a half boned, full leg of lamb. Marianated for 48 hrs+ (I had to give 3 days notice when ordering) and carved at your table with your usual favourite rices, breads etc. It was the tenderest, tastiest lamb I have ever eaten & would love to recreate. However, nobody in Suffolk seems to have heard of it?? Help please guys. ;D

Hello Fellow "Curry heads",
Wow! what a brilliant site/forum. I wish I had this available to me years ago, it would have saved me many hours of trial & error recipes, based entirely on my palate and memory, as I tried to emulate various fabulous Indian dishes I have eaten over the years.
My efforts have paid off (According to those that have tried my BIR style dishes) However, reading through the forum over the past hour or so, I have already learnt so much...especially in time saving....so will post more as I experiment and pass on my own tips for dishes such as my Chicken Tikka that tastes like it was cooked in a true tandoori but in fact is oven baked!!
My first tip (Which most of you are probably now aware of) is the amazing discovery last year of " Dave's Insanity Sauce" (From Asda) in a range of mindblowing strengths. this stuff is amazing and as you use about a dessert spoonful in say a madras, lasts for ages! ;D