Hi iv not posted or read in a long time but now I?m back love the new look site my question is I?m making a lamb curry with a lamb shoulder immersed in the sauce to cook slowly over a couple of hours till it falls off the bone it tried it with a shop bought marks & Spencer madras to start now I?d like to do it all by myself the sauces iv done on here before consist of a base then  quick sauce to finish nothing that would not ?cook out? over two hours  I thought of a spice rub on the raw meat first consisting of curry powder garam masala & cumin  then in the fridge for a day as for the sauce well over to you guys ?.

hi i  thanks Phil  i tried chewytikkas madras & it was everything you said it was the only thing i did different was i poached the chiken in one tsp of Marigold Swiss vegetable bouillon about 3/4 litre remains after evaporation in the oven then i added that to his base
not being content with that i used the remains of chewys base with ifindforyou`s spice mix incidentally i bought the julpar garammasala in preston for ?1.95 175grams
a nice tang with it to separate the two i`d go with c/t base & if4u`s spice mix but its the firs time i`I've cooked in years i wasn't`t disappointed i`ll go through the site if i have to
back soon  DC. ;D

hi  its been quite a while since i last visited the site "looks better to" i`I've been dipping my toes in & out of creating Curry's for the last twenty years or so I've followed recipes on this site to the letter sometimes with success then using the same base the next time it tastes like its out of the tin i` i abandoned it all out of dissapiontment I've been buying takeaways "chicken tikka madras" for the last year or so & noticed the overall quality is dropping but the prices are rising
walking around the local shops & markets there seems to be a bit more choice of fresh ingredients for example theres fresh fenugrek when last time i cooked it was hard to find the dried version
while watching the chefs in open kitchens the ingredients in the final dish is minimal so I'm guessing the flavour is in the base gravy they ladle in
my question is out of all the recipes on this huge site which one would you recommend I'm not a bad cook so i can follow instructions easily but I'm sorry that i have nothing to add to the forum time will tell