QuoteThere is a fantastic traditional style restaurant on manningham lane just opposite valley parade which looks very unhygeinic however this guys lamb handi is legendery really thick dark sauce you can see him cook everthing as it is an open kitchen the place is called the sultan.
as i say its what i would call a mans curry house not a place to take the missus its a bit rough and ready.

great review & sounds right up my street   

ELW

I tried this today. I cheated and cooked the garlic/onion mixture in the Thermochef, and it did burn a little, but luckily I caught it in time.

I added about 100ml of base sauce to it, and apart form being just a little too salty (I will adjust it next time) it was very, VERY nice indeed!!


I also cooked a Korma and Madras.


Definitely the best of the 3 curries tonight. Thanks for posting mate.

I've had a go of this curry for tea tonight ..nearly fainted at the green almost blue colour of the paste ..but gotta say it's really tasty ..I added a tea spoon of sugar as it was bit bitter for me and a tin of toms ...would Deffo do it again ...

Quote from: Secret Santa on July 11, 2014, 04:58 PM

Quote-1 whole bulb garlic

And by bulb of garlic I assume he meant one clove not the whole bulb?

But he didn't write "bulb of garlic", which /might/ have led to confusion; he wrote /whole/ bulb of garlic, so he means the whole bulb, not just one clove.

** Phil.

Quote from: Phil [Chaa006] on July 11, 2014, 05:45 PMBut he didn't write "bulb of garlic", which /might/ have led to confusion; he wrote /whole/ bulb of garlic, so he means the whole bulb, not just one clove.

If only it were that simple Phil. We've had several people on the forum in the past using bulb to connote a single clove. It's going to be very garlicky with a whole bulb of garlic though. No bad thing in my opinion.

Any thoughts on the onion size...can't say I know much about Spanish onions but as the recipe uses only one they must be fairly sizeable?