At last I can finally spend some time in the kitchen now that autumn is upon us and winter approaching.  During my week off I did have a couple of treats but I only took pics of one.  Reminders of how much better I cook the dish or the dish I am still striving for.  The other nights supper



The Elaichi NIS as it is now.  Still a good curry but I rate my own better



Their special rice which i do enjoy.  Mine is a very close match



And the saag aloo which I have yet to attempt to replicate, but i suspect given my dry saag bhaji, I should get somewhere close 



In anticpation of the long autumn and winters evenings, I started to  prepare a stock for the freezer. First up was Ifindforu's chicken, 3K of the stuff.  Always tasty, tender and compliments any curry.  Sorry no pics.  Next up was 2k of boneless sheep, which I had to attack with a knife, to remove the fat and skin first.  This was cooked not using my prefered pressure cooker method but CBM's method in his new book, also shown on his vimeo channel.  Again, sorry no time for a pic of this one.  I've got to say though, absolutely superb, tasty, tender and easy, but needs a little attention just to make sure nothing sticks and it's not ruined by overcooking.  Would highly recommend this.  Given that i can now get my sheep for about

Awesome as always CH

best, Rich

That spread looks absolutely glorious, CH. If I lived next door to you, the front door would currently be hanging off its hinges and you'd have a big hairy Scotsman in your kitchen brandishing a fork lol!

@ loveitspicy, cheers Rich, looking forward to it gracing some of the many dishes i have on the to do list for the next few months

@ naga.  You'd only need to knock mate.  A second informed opinion is always welcomed  .  Besides, I'd be knocking on your door the next day for a feed  ;D ;D

And CT's madras was great as always, but with a slightly different slant.  Tonight the tamarind sauce went  in to my Elaichi NIS to see how it compares to tamarind concentrate, Tamarina and Imli sauce.  The dish is cooling and a quick taster says it's got potential  ;D.

Benchmark madras.  Superb.

Rob 

Nice one, CH, like your style

I wasn't going to mention the balti paste tikka.  A non-starter in my (e-) book.

Rob 

Hi CH i use Balti Paste too when i sometimes make Blade's Tikka recipe i also use 0.5 tbsp of Kashmiri paste when adding Balti paste as well.
Very surprising results done a taste test with a few friends on Wednesday nights, not a bad comment from anybody.

I'm getting confused here.  Blade's tikka recipe.  Patak's tandoori curry paste (tamarind and ginger). Yes/No?

Rob 

Curryhell, what's your secret for the orange coloured sauce (assuming that last pic is representative of the true colour)?