hey cory ander,im sorry for calling you  curry chef,i looked just below your name,ha ha,,yeh im allways prapared in some ways for a curry rush ,,when we travel any were the first thing on my agender is looking for spice's,i allways find if you have garlic and ginger you can get away with the pre made past's,,,,i allways have lentils aswell ,i feel the y give the curry a nice texture,,they allways go down a treat,i made a nice lamb curry last nite ,i used a old norwegion way to cook the lamb of the bone ,you gett a load of cheap cuts of lamb and a cabbage ,chop the cabbage up into chunks then lay it in a the bottom a a big pan then lay some lamb and then more cabbage,then put a load of black pepper corns in some butter and prinkle flour over ,put water in the pan until it comes up quarter he way of the lamb and cabbage,thenlet it come to the boil,then let it simmer for a cople of hours,sort of letting it steam its self ,kep checking the water so its not to mush or to lesss,it can some times get filled with water throught the steaming,you can tell its cooked when the meat falls from the bone or can be oushed of with a knife,,you can eat thise now its a great wy to have lamb i usauly have it with carrots and boiled potatos,,,any what i done next was to take the meat out and strip it from the bones ,what i forgot to say was when i was making it this time i put loads of garlic in ,two bulbs and a chunk of ginger ,corriander and
cummin kardumin,i also added two onins large ,and about for carrots at the start,i blitzts all of this added the meat  and seved with rice ,,,it was dead nice,

hi snoopt here,,the site is great,i joined a couple of weeks ago ,but havnt had much time to post any thing due to extending the house ,im in norway and love currys ....exiled geordie

Hi Thomasm,



So.... If you're ever in Glasgow, look for the jolly "black" giant and get yourself a 3 foot long Naan bread!!

it mustbe a scottish thing ,we used to go a curry house on leith docks edinburgh,the passage to india(we used to call it the back passage to india)great currys ,and the nan breads were like the size of quilts,,thats what we used to call them