BIRs with completely different cooking methods

[Serum]

Hi chaps, it's my first curry related post here so here goes!

A lot of the restaurants that I go to in London seem to go for having a smaller amount of dishes, but pretty much preparing a massive amount of each curry that either sits in a tray or in a heated pot under the counter rather than making each one to order but based on the same pre made gravy.

I got to say that even though they do have quite a different taste (probably not "the taste" that most people on here are looking for) a lot of the time I prefer them.  I'm a big fan of red meat and there's nothing better than when the lamb or mutton has cooked in the sauce giving it that thicker, stocky taste, particularly if you're cooking it on the bone.

I've got reasonably close to some of these curries but they don't seem to be covered in the cook books that I have, but don't seem to fit in with the usual restaurant style of cooking either.

Hopefully that'll make some sense, if anyone can help out with recipes then that'd be much appreciated.  I'll post a recipe for the lamb curry that I normally make as soon as I can and hopefully you guys will enjoy it.

[coolinshot]

Hi Serum
I come from Manchester but I live in North Wales. I have been to London on a few occasions and have eaten away from the tourist spots - I always try to have an Indian Curry when I am visiting a new town / city.
I wasn't impressed with any of the curries that I had in London - I am sure it's a matter of familiarity and what you grow up with but they didn't taste or look like any of the curries I have had anywhere else.
I have had some great curries in Manchester (before the Blackpool style re-vamping of the "curry mile") but I think the best curry I have had was in PeterLee in the North East of England.
It's almost impossible to get what I would deem to be a decent curry in North Wales (my opinion only).