Quote from: qprbob on February 25, 2009, 11:00 PM
I took some photos during the cooking and here they are.

It all looks good, only I think you've let it all dry in a little (happens to me all the time, it's tough to get it just right. I don't like them thin, but it should still be liquid, not solid). Can I politely suggest that you maybe add more base next time, add some water during the cooking process, or simply decrease cooking time once base has been added.

Great post,

Cheers,

BB.

If I ever have guests that can't take the heat I offer them some natural yoghurt to go on there plate, some people I know mix it all in with the curry  :-X

Quote from: Curry King on March 20, 2009, 11:23 AM
If I ever have guests that can't take the heat I offer them some natural yoghurt to go on there plate, some people I know mix it all in with the curry  :-X

thanks mate, I will try that next time

Hi CK, how many people does this recipe serve m8?

I'm making this tomorrow but with chicken, how would you suggest multiplying it?

Say for 8 people. (if your recipe serves 2, then do I just multiply everything by 4?)

Thanx in advance.

Hi Deeboi,

This would easily serve 3 but to be honest whenever I have tried making a bigger batch it never comes out the same, I would make it in batches and you can see as you go along then how much more you need.  If you end up with loads spare then it can just be frozen but chances are there won't be any left 

Thanks for the reply CK, I'll just do it in batches.  ;D

Hi CK,

I am a great fan of Lamb Bhuna, it's my favourite dish. However, when I get it from my local TA I can always get a taste of Star Annise in it. Have you ever found this in yours?

Hi CK,

I made the lamb bhuna last night using your recipe and the SnS June 2008 base.

I made a small change by slightly changing the cumin/corriander ratio so it was slightly less cumin. I also added the peppers later in the cooking stage as I like my peppers a bit crunchy. Photos added - when I was chopping the onions I sliced my thumb with my newly sharpened knife hence the blood!

My wife and I really enjoyed the BIR taste. Maybe next time I might experiment with a little green cardamom in the main dish and maybe the worcester sauce idea.

Thanks for your recipe - I will make it again soon. 

Nice one Paul, glad it worked out 

Lamb Bhuna is my favourite dish of all time. I am gonna give this some more go....