Quote from: Razor on November 06, 2011, 01:27 PM
Hi Ste and welcome to cr0.

Quote from: stebrooks on November 06, 2011, 01:23 PM
Hi is it worth adding any lemon juice to this?

I suppose you can add whatever you like mate but, try the dish to spec first and then make changes on the next run if you wish.

What do you think the lemon juice will add Ste, apart from a lemon flavour? :

Ray

I do add lemon juice as the spec calls for it but to be honest I cannot tell it's there. So for me trying out someone else's recipe I try to stick to it the best I can for a while then adjust when I'm comfortable with it.
This usually means chucking in a quartered tomato and a bit of Garam Masala or other spice mix - again nothing too drastic.

I would go with the recipe as near to it as you can - it's a very, very nice dish in fact

Wow !!!

Thanks Curry King .. this was the best dish so far for me . I used PaulP's method of slow cooking the lamb using CA's base and the recipe to spec and it was amazing. I've never tried a BIR lamb dish so I didn't know what to expect but it was enlightenment for me ... can I go back to dull old chicken ?? .. with the price of lamb as it is I'll have to but I'll be having this dish on every special occasion in the future.

To roast/stew lamb is criminal ... stick it in this bhuna lads and lasses !!!     

would Kashmiri chilli powder work ok with this, would I need to adjust ammounts

Quote from: stryker_uk on September 27, 2013, 08:03 PM
would Kashmiri chilli powder work ok with this, would I need to adjust ammounts

The original calls for "1 tsp Hot chilli powder".  Kashmiri mirch is by no means hot (I would class it as medium), so I would be inclined to increase the amount of chilli by a factor of 1.5 to 2.

** Phil.

Will do, thanks Phil

Made this last night using jb's takeaway base. and PanPots Ashoka Lamb recipe https://curry-recipes.co.uk/curry/index.php?topic=3922.0

The only mod I made was to reduce the cumin & coriander to one and a half  tsp.and I added three quarters tsp salt 

I cook on an induction hob which I know isnt as good as gas but as a rough guide for beginners I fried the spices for one and a half minutes at level 7

Really tasty with quite a lemony tang to it

Simple and delicious

No Photos...Sorry!!

Regards

Mick

Thanks for bumping this recipe up, Mick. It's yet another of the myriad recipes splattered across the forum that I haven't tried. But I will now!

I can't find any trace of citrus which delivered the lemony tang you mention. Have I missed something in the ingredients lists?

Hi Naga

No I think its more than likely to do with the powdered cumin &  coriander.

I did add quite a few small vine tomatoes to it as they were on the turn instead of a large tom

I also used Pan pots lamb recipe as I think you recommended in an earlier thread and was well impressed with that

Hope you like the recipe now that Ive hyped it up lo

l

Thanks, Mick! I'll be surprised if I don't like it - there's not many curries disagree with me.

This looks beautiful! Why is it I always get hungry when I read recipes & look longingly at pictures on this site 

Trying this tomorrow, after lamb shopping, thanks!