Topic: I'm a 'curry wimp'

[bhuna1]

It's true.  I can't take madras, let alone vindaloo, tindaloo, phal or the infamous chicken ring-stinger.  i'm a bhuna man.  dopiaza, masala all fine by me.  i might go crazy with a rogan josh every now and then but it's rare.  however, i LOVE curry.  finding this site has been my ultimate in internet pleasure and that's saying something    i made my fave bhuna recipe on here tonight.  i usually cook with prawns or quorn but i've recently dabbled with mutton.  first time, amazing curry but mutton a bit tough.  tonight, mutton cooked in newly purchased slow cooker so better, curry too hot.  only difference?  swapping half a teaspoon of mild chilli with 1 kenyan green chilli.  so next time it's back to the mild chilli powder combined with the new slow cooked mutton... happy days for a curry wimp

[LouP]

That's great news.Remember although a madras should be fairly hot there is no one stopping you making it as mild as you like.....
My husband doesn't do spicy so when I do his madras I use a mild madras powder, less black pepper and  little to no chilli powder. He loves it!
 
I made a lamb madras last week and pre- cooked the lamb for 2 hrs and it was very tender.Glad you are having success with your creations