Hi, Does anyone have a recipe for Kurza Lamb (Spelling is probably wrong)  I had this twice at a most amazing Indian Restaurant in Chipping Ongar, Essex some 30+ years ago. It was a half boned, full leg of lamb. Marianated for 48 hrs+ (I had to give 3 days notice when ordering) and carved at your table with your usual favourite rices, breads etc. It was the tenderest, tastiest lamb I have ever eaten & would love to recreate. However, nobody in Suffolk seems to have heard of it?? Help please guys. ;D

Hello Fellow "Curry heads",
Wow! what a brilliant site/forum. I wish I had this available to me years ago, it would have saved me many hours of trial & error recipes, based entirely on my palate and memory, as I tried to emulate various fabulous Indian dishes I have eaten over the years.
My efforts have paid off (According to those that have tried my BIR style dishes) However, reading through the forum over the past hour or so, I have already learnt so much...especially in time saving....so will post more as I experiment and pass on my own tips for dishes such as my Chicken Tikka that tastes like it was cooked in a true tandoori but in fact is oven baked!!
My first tip (Which most of you are probably now aware of) is the amazing discovery last year of " Dave's Insanity Sauce" (From Asda) in a range of mindblowing strengths. this stuff is amazing and as you use about a dessert spoonful in say a madras, lasts for ages! ;D