Topic: Lucky Result?

[mickdabass]

...it's alchemy! ;D

Alchemy. You hit the nail on the head I couldn't agree with you more

[mickdabass]

Well I tried the same method last night and it was complete  rubbish.
 I did use too much oil though. Should have measured it instead of just pouring in a decent "glug" (technical term).
I have noticed that the amount of oil used drastically changes the overall taste of the final dish.
 The thing was, I decided to make some keema http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0 to slap on the barby today. So I shallow fried some of it to make a kofta balti.
 Bit of a strange combination I know but I was keen to see if my initial Lucky Result could be repeated.
I expected the keema balls to absorb some of the oil - but they didnt.
In fact they probably added to the oil content from the fat in the lamb.
I then used that oil to cook the final curry.
With hindsight I should have removed some of it first.
The final dish also had a bit of a funny aftertaste to it which has always been a recurring problem which I have put down to under cooking either the tomato or g&g pastes Im not sure which.
My summary is that if  I use probably half the amount of oil i.e half a "glug" (or approx one to one and a half tbs) to fry the spices I might be able to reproduce the amazing balti I created the other night.
The main advantage of frying the spices first is that it is far easier to judge when the spices are properly cooked.
The spices really foam up in the hot oil and it is easier to see when the foaming begins to diminish which as Bruce Edwards says is the time to stop the spices cooking otherwise you'll end up with a lovely smelling kitchen but a very bland curry. http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0 
Makes me realise that I have still got a hell of a lot to learn and although I am disappointed with last nights effort, I am now more determined than ever to crack it.
I will give this technique one more try tho before I revert back to the "standard procedure".
I do now consider that the ratio of oil to spice is vital but the crux of the biscuit imo is the timing of the frying of the spices.
But we all probably knew that anyway? :
I hope this all makes some sense to someone, or am I just stating the obvious?
I must also add that CA's keema recipe is excellent. The only change I made was to use  a handful of fresh mint out of the garden because I didnt have any mint jelly
Oh well.......back to the drawing board 

[Secret Santa]

I have noticed that the amount of oil used drastically changes the overall taste of the final dish.

I suppose that depends on whether you are recovering/removing the excess at the end. Did you remove the excess, or just make an oilier curry?

[mickdabass]

to be honest I never thought to remove it at the end. I added some coriander just prior to serving and stirred in the excess oil. It was'nt until after I dished it up that the oil began to separate. Supose I should have drained it off then but at that stage my kitchen already resembled a post nuclear wasteland