hi,
What i tended to do is roll the doh out realy thin then spread a the kema mix and then fold the doh back over it and roll back to a tear shape.sorry i dont no any other way to do it mine is the greek way lol.Its like the garlic naan you chop the garlic very finley add it to a little ghee mix and then paint the naan after cooking.
      ANDY

hi Jerry.
        You are right in what you say its the same as in sheek kababs but instead of just using the minced lamp you must put the mixture in the blender and blend it to a more thinner type mix and spread Finley inside and then roll it back to a tear shape it looks as if your naan has not cooked long enough as i would have expected to see more blistering on the top of the naan. Another tip would be when the naan looks cooked then micro wave for 1min to make sure the keema is ok and nice and hot it cooks better in the tandoor but we have not got one yet  >:(and of coarse a little ghee for show.
    Andy

I see your point on the garam masala but remember my ladle is about 120mls so its for a slightly bigger portion you could reduce to suit your tastes and i use rajah spices not my own made one that turned out really aniseedy tasting and not worth the effort lol.
             I would really appreciate any comments good or bad.
           Thanks Andy             

Hi,This is my madras,here go's
Take a large high sided frying pan if you don't have use a wok
1, 1 heaped tablespoon ghee or 3 tablespoons veg oil
2, 4 Finley chopped birds eye chilies (for extra heat put an extra 4 chilies in liquidizer with a little water and reduce it to fine mass)
3, 1 teaspoon Chile powder
4, 1/2 teaspoon paprika
5, 3 ladles chili heads base sauce
6, pre cooked chicken or lamp etc
7, 2 level teaspoon garam masala
8, 1 teaspoon level cumin powder
9, 1 teaspoon coriander powder
10,1 teaspoon tom pure
11, 1 tomato cut in to quarters
12, big handfull chopped coriander(I love the stuff)
method
Heat the oil in the pan add the chillies and tom pure and cook for a few Min's till just cooked add chilie powder then add paprika and now the base sauce keep the heat high add the meats to the sauce and cook for a 2 Min's turn down to low and add the garam masala, cumin,coriander powder and toms and cook for another 2 Min's then add coriander and cook 1/2 min or so and serve (if sauce not thick enough just cook longer to reduce down)
And serve
Hope i not forgot nothing  : Andy

There are 2 on that bit of road The waterfront balti and the one your brother went too called royal adeel.
The only one i think is really good is the dine its used to be called sophers balti i think and is opposite the bingo next to the concord market

I have been going there for a few months now and the place is starting to catch on wanted it for myself lol,Anway they do a mixed starter that in my opinion is second to none with salmon tikka ect and the service is very good,It is not licenced so you may take your own drinks (cheaper)lol,It is very nice so i am putting it forward as a place to go in the midlands for a good meal.
                     Andy

As jerry sead this is a very good place to eat and is value for money too,
I also enyoy the delivered meals too.5*****
       

Hi Jerry,
we used both in the restaurant lots of yogurt and evaporated milk.
   If i can remember the recipe i will put it up,
                         Andy

Here is a photo of my madras with scratch and sniff lol,

Its like the old phal dish we called it phal for fallacy your hotest meal is down to your hotest chili and i to am thinking of trying these dryed chili's in one or two meals.
Andy