Topic: Patak's sauces in slow cooker, pleasantly surprised result

[fishingblade1889]

Hi all, not posted for a while been cheating and ordering from local takeaway,my wife brought home a patak's curry paste so I thought i'd try it, I cut an onion put it in the slow cooker with some oil, half a tin of toms, when soft, blended them, added the paste then added a lamb shoulder on the bone, more onion,peppers in bigger pieces,then the rest of tin of toms, and some fresh toms,this was about 12.30pm left it a while then tasted it, bitter thought here we go again, went out and we came back about 7.00pm the curry had changed colour gone from reddish to brown, taste was completely different,ordered a rice, nan, and pops from takeaway, the lamb just melted in your mouth and just fell off the bone,really really impressed, tried it next week with a corn feed chicken left it on the bone but skinned it (after watching jamie oliver) and same result, seems to me it really is the cooking process the longer you leave it the better the taste, had a takeaway last night and to be fair tasted bland compared to the ones I made, anyway long and drawn out I know but thought I'd share my patak's experience, pleasantly surprised

[vindalooney]

glad it turned out ok.
i used to use sharwood curry powder years ago, then they ruined it by making it 'new improved recipe!' so i turned to pataks sauces and pastes.
at first i was fairly impressed but after a while i found them to be a little too oily and have a very strong salty taste.
i suppose this is why i turned to traditional recipe books and only use a 'brand' sauce/paste for a quick fix.
but hey, i say each to their own, we all have different tastes and but share the love of curry.