Hi DARTHPHALL,

I'm not sure if I understood your earlier post correctly saying that the base sauce has strong oniony flavour, but if your base has a strong oniony taste you are are not cooking it correctly.

Despite the fact that the base is made mainly from onions it should not taste very much of onions at all, it should be a very mild curryish flavour and slightly sweet but you would probably not guess that there were onions in there unless you were told there were.

Hope this helps persuade you that base is best for restaurant style curries,

Cheers,

Blondie

Hi ,All
This is how they pre-cook the lamb ( a very small recipe )
1 oz papaya minced very finely
1 pound lamb ,cut into desired pieces.
2 Table spoon yogurt
2 table spoon BESAN (chickpeaflour )
Mix the above and leave for at least 30 minutes
Put in a saucepan and add water, bring to the boil .
drain the water and through away  ( it is very  smelly )
Wash the lamb in very warm water while it is still hot
put the lamb back in the saucepan and add fresh water


Then add the followings :
0.5 teaspoon dry ginger
1 tea spoon salt
1 tea spoon peppercorns ( whole )
1 tea spoon turmeric
1tea spoon coriander seeds
1 inch cassia park

bring to the boil and leave the heat on high until the lamb is cooked.

drain the lamb and use as needed.
Yogurt and Besan are great odour eaters.
thanks
ghanna

Hi ,Darthphall
I forget to ask you , is the curry leaves that important or i can do without it.? i do not really like it, i cannot smell or taste any curry in it  despite its name.
Thanks
ghanna

Quote from: DARTHPHALL on April 13, 2005, 10:26 PM
.Friday is looming .

I get nervous about asking questions in restaurants.
But what's the worse thing that could happen?
They could say "no answers, secrets!"
That is actually less stressfull than being taken behind the scenes and shown.
So the worse thing is actually better than the good thing.
If all else fails, just use your light sabre

Hi , Darthphall
Thank you
ghanna