I like the look of that Boaby. My favoured places usually add two pieces of quartered tomato a few minutes before end of cooking. They also do not use the onion/peppers, when they add this they call it a punjabi masala. In your takeaway do they fry the onion/peppers in the pakora oil? I have had a few really rank punjabi masalas where the pakora oil was past its best and badly tainted the curry.Curious if it is common practice.
Topic: Glasgow lamb bhuna video ( 4,553 )
