Quote from: chewytikka on February 05, 2012, 02:49 PM
Hi Temesta
Thanks for posting
Glad you had a result with this recipe.
Be interesting to know what final curries you make with it and how they turn out.
cheers Chewy

I tried CA's madras chicken :
https://curry-recipes.co.uk/curry/index.php?topic=3830.0

However, I did it with lamb meat and ghee. I tend to do 50% ghee and 50% spiced oil.
Actually, I'm a bit surprised that Ghee is left out on many many recipes on this forum. Ghee is just
something that also adds a lot of flavour to the final product.

Quote from: Phil (Chaa006) on February 04, 2012, 07:19 PM

That certainly accords with my recollections of good BIRs of the late sixties and early seventies.  In those days, one sure way of telling the good from the not-so-good was that in the good BIRs, the sauce with a lamb curry (any variant) had a distinctly lamb-ey flavour, whilst the not-so-good simply had a generic curry flavour.

** Phil.

I've actually never been to an indian restaurant in the UK. I am from Belgium and indian food is still fairly unknown for most people here. In the larger cities, there are indian restaurants, but the quality is often moderate. However, I have a good feeling of what to expect of an authentic BIR. A couple of years ago, I started with making authentic indian curries. I bought a lot of books but I was still unable to replicate restaurant food and full flavor curries. After few years of experimenting, I finally got it right. Thanks to this website, I managed to make my curries perfect.

Anyways, the trick with adding a bone for extra flavor is just some basic knowledge about cooking. It's something you should consider when making any sauce or soup.

This is the first time I tried this base and I'm very happy with the result. Great recipe!
I did a slight modification and added a piece of lamb bone (+-20cm) while cooking. This
adds a lot of extra flavour to the end result. Try it if you are planning to
make lamb curries. However, don't add more than 1 bone of +-20cm or the taste of
meat/lamb might be to powerful. A small bone adds a lot of depth in terms of flavour.

Be careful with roasting Fenugreek seeds! I usually don't because they will taste very bitter after roasting ...

great respect for the contributors indeed... they put much effort in posting ver very very detailed recipes. I already start feeling guilty ... I'll do my best to do a contribution in the future

I'm so happy that I found this forum. After two years of experimenting with indian food, I finally found the the information I desperately needed! I have a whole collection of books about indian food and I experimented a lot. But still I couldn't replicate 100% the full and round flavours you get in an indian restaurant. It became somehow a mission for me to discover how they did it.  Obsession ... Those books about indian cooking are just lacking a lot of important information.
I frequently asked tips at indian restaurants, but with little success. This forum is the absolute holy grail! Seriously, I've found extremely valuable information you just can't find anywhere else. My curries have improved by 100%. It's also
nice too see that I'm not alone on my quest.

Your recipe is similar to mine, but I'm missing just one thing. Ghee!! Where is the Ghee? I don't use oil because Ghee adds so much flavor. Ghee also doesn't burn on very high heat. Is there a particular reason for not using Ghee.