Digging up this thread as it seems to be the most recent. I made a heap of Glasgow Base 2 and I find it's not really spicy enough to be a "stand alone" curry, but I've found an excellent use for it. Local butcher has lamb forequarter chops for AUD 10 a kilo at the moment (around GBP 6 ) so I bought two kilos and did a dead simple slow cook.
First I removed any fat edges and any obvious lumps of fat and hacked the chops into "curry pieces" using my Chinese cleaver.
Took a takeaway container about 450ml of Glasgow, thawed it and mixed it in big bowl with about half a cup of tomato puree (triple), two tablespoons of my roast Sri Lankan Curry powder, TBS of garlic ginger paste, TBS heaped of Kashmiri Chilli and some extra whole aromatic spices - 2 sticks crumbled Cinnamon, some cloves, a couple of Star Anise, 2 sprigs curry leaves.
Then stirred through a 75g sachet of coconut milk powder. I ended up with a semi runny paste.
I soused the curry pieces in it for an hour then layered them in my Antique 2.5L slow cooker, poured any excess paste on top, sealed it up and slow cooked for six hours. Magic flavour and aroma and the meat is perfect. Note no extra oil, water or onions added at all.
I scooped off most of the oil on the surface and it's gone into my "tempered oil" jar to use in Tarkas etc.
The Glasgow sauce really seems to be "Indian onions on tap". ;D