I have just made this with lamb out of the Authentic Balti Curry Book and apart from a few minor adjustments I have to admit it's very good indeed

Hi 976bar

That certainly looks very nice

Did you use the books pre-cook meat method? how did you find it, always keen to hear how people get on making pre-cooked lamb tender.

Have you tried the Kushi chicken tikka?  - The Balti Chicken Tikka Rogan Josh is a stunning variant that you really should try too!

Cheers

Hi Solarsplace,

I did make the pre-cooked lamb yesterday from the same book, although I have to say it needs a bit longer than 15-20 minutes simmering that they recomend to make the lamb soft and tender, I simmered for around 45 minutes, then switched the heat off and left the lamb to cool with the juices. I suppose all in all it must have been in the pot for around 1 1/2 hours, but the lamb was soft and tender.

Also in the stage 2 cooking process I found that it was too dry so I added 1/2 ladle of base to it.

It also needed salt which is not stated in the recipe, but apart from that it was really nice

The Kushi base doesn't allow for alot of reduction, or so I found. I do prefer a dryer dish though, so I was really happy. but I know what you mean about having to add more base, especially when using a large pan to cook in. A Balti/Karahi/Wok dish would make for a better cook, I think.
It's good to see other members giving the book a go.

I like a dryer dish when it comes to a Bhuna or Rogan Josh, but when it comes to a madras/vindaloo/garlic chilli chicken then I like more sauce but it has to be the right consistency. Not too thick and not like runny soup, if that makes any sense?