Yep this is certainly superb. Made some last weekend, but made twice as much last night and it's on the barbie now, yum.

I added a bit of Kashmiri paste and a bit of yoghurt too, lovely.

Yeah that's what i'll do, just make sure I get a nice meaty cut. Had alot of bone in the one I just made but like you say the bone would've added to the flavour as I cooked it for so long.

Cheers.

For this I used 1.1Kg of shoulder lamb on the bone, the butcher cut it up for me. It was lovely but it wouldn't really be ideal for eating in front of other people as I had to pick the lamb pieces up and gnaw them. 

It was a bit messy, but I ate alone last night so it didn't matter.

What would be the best lamb to use off the bone? I'll be cooking it again in a couple of weeks time for 5 of us.

Cheers,
H.

Yes it really was excellent, my Mrs had some last night when she finished work and she was blown away by it too.

It doesn't really use alot of oil either which is obviously a bonus too. I keep promising to cook a curry for my parents and I know they'll love this one. Top stuff.

So glad I found this website, I'd been cooking bad curries for 20 years until 6 months ago.

I've just made and eaten this, (using lamb on the bone) and it was absolutely superb!

I'd ran out of base sauce so just did a search for a 'curry from scratch' this came up and I feel it's my lucky day.  ;D

Added about 10 hot chillies, a bit of cumin and ground star anise, and this is my favourite dish I've found so far. It's also nice if you're not in a hurry and let it slow cook getting the old taste buds going. I cooked it for 3 hours on a very low heat.

Got about half left for tomorrow, lovely.

Cheers Phil shall remember for next time, too late now as my missus scoffed it all when she got back from work last night!

Ta.

I've just made and eaten this, doubled everything up and used extra hot chilli powder and added an extra 10 chilli's as they were quite small but added too much methi.

I thought it was 2 tablespoons not teaspoons so I added 4. I've got to get my self a printer so I can read it in the kitchen instead of trying to remember!!!

Anyway I still enjoyed it although I couldn't mop up the sauce with my naan as it was too hot (my own fault) There is still loads left so is there anything I can add too it to mellow it out a tad?

Cheers,
H.

Ah right will have to give it a whirl next weekend then, thanks for that.

Hi all, whenever I make any curry dish with lamb it never tastes anything like the takeaway lamb, ie has that fatty taste.

I've tried all the different cuts and it's never right so my question is what is the best to use?

I've given up on it for now and am sticking to chicken which is a shame as I prefer lamb if it's right.

Anyway cooking garlic chilli chicken tonight for a change (can't normally help myself doing CA'a Ceylon!) and some tarka dall. Yum Yum!

Ta,
H.

If you go to Lidl's they have Chinese garlic which is massive without individual cloves, so would be ideal for making this.

It comes in a little basket with about 8-10 bulbs and it's only about a quid.