This feels like the right section to ask this question.

I have alway removed Cinnamon bark quite early and made sure to remove all Bay Leaves and Black Cardamom at the end of cooking.

My son asked me to make a Chicken Keema as he had eaten it at a friend's house.  I found a recipe belonging to a blogger (I can supply if anybody is interested) and gave it a whirl.  The result was note quite what he wanted ("Too much going on" was how he described it) and whilst I agreed, I am coming around to it but I never removed the Cloves or Green Cardamom and occasionally I am biting into something that is not altogether palatable.

So, do you remove these whole spice and if so, at what stage of cooking?

BAJ

Hi Bob-A-Job,

We always sieve out immediately after the sauce is finished.  Apart from sweet & sour sauce we keep ingredients in until next day.