Hi iv not posted or read in a long time but now I?m back love the new look site my question is I?m making a lamb curry with a lamb shoulder immersed in the sauce to cook slowly over a couple of hours till it falls off the bone it tried it with a shop bought marks & Spencer madras to start now I?d like to do it all by myself the sauces iv done on here before consist of a base then  quick sauce to finish nothing that would not ?cook out? over two hours  I thought of a spice rub on the raw meat first consisting of curry powder garam masala & cumin  then in the fridge for a day as for the sauce well over to you guys ?.

i ,I've been using ifindforu`s final final base recently
 my wife commented that the take aways we have when i don't cook are very samey lacking a depth of flavour that chewy tikka mentioned so i`I've bought some fresh sainsburys beef stock which i will add to the final dish on Friday i`ll let you know what its like Saturday.

looks like your next move is"UP" to resturant level go for it what can you lose good luck

my header refers to the members who have posted their recipes & tips
i cant find the original  thread but the other day someone suggested using CHALICE CURRY OIL from aldi available in hot or mild also available form some asdas
i used chewy tikkas base IFINDFORU`S spice mix with julpar garam masala about 100 ml Of chalice hot curry oil as it has been suggested i used powdered fenugreek & a large pinch of MSG right at the end the sauce i haven't made any chiken yet though the sauce is  exactly the same as a madras available from the amonbagh take away in preston
to make it put 100mils of chalice hot curry oil in the sauce pan
add two finely diced onions mine were from lidl then at this point i added ginger/garlic with the addition of two heaped tsp of minced green chili fry slowly on a low light for  a half an hour till nearly dissolved & sweet
 then follow chewytikkas recipe but with the addition of heaped 1 tsp of ground fenugreek don't forget to omit the ginger/garlic as it has already been added
thanks guys the credits all on you.
add a large pinch of MSG right at the end ;D

hi i  thanks Phil  i tried chewytikkas madras & it was everything you said it was the only thing i did different was i poached the chiken in one tsp of Marigold Swiss vegetable bouillon about 3/4 litre remains after evaporation in the oven then i added that to his base
not being content with that i used the remains of chewys base with ifindforyou`s spice mix incidentally i bought the julpar garammasala in preston for ?1.95 175grams
a nice tang with it to separate the two i`d go with c/t base & if4u`s spice mix but its the firs time i`I've cooked in years i wasn't`t disappointed i`ll go through the site if i have to
back soon  DC. ;D