Quote from: Bobby Bhuna on June 13, 2008, 09:42 AM
The tube and the tin also taste very different oddly enough. Once opened you have to use the stuff from the tin within a few days wheras the toothpaste type lasts for ages.

I used the tube at first but since I tried the tin only use this staff, much better, that was a month and a half ago, I haven?t finished it yet  :. I transferd it to a pot after opening and it is in the fridge since then, looks and smells good anyway. However, I will throw it away and follow Haldi freezing method from now on.

Regards

Hi JerryM,

Very happy to see it went ok for you as well, I reclaim approximately the same ratio, so same method, same results  ;D

Regards

Hi Benito!

You?ve found the best site on the web  ;D

Happy currying!!

I would really like to watch it but I am not allowed to use Iplayer, s#*t!!

Good luck!! ;D

Hi,

Thanks for the answers CK and JerryM,

I already did the recipe adding some salt at the beginning of the boiling stage, just after sealing the meat and adding the water. The meat turned out not that tender, but I will keep this recipe to precook lamb anyway as the flavour was perfect and I suppose the tenderness can be improved next time by leaving the meat longer and being more cautious about the sealing (and maybe leaving the salt out??). I ended trying Curry King Bhuna. Excellent, I will reduce the amount of onions next time and some other little changes to adjust it to my taste  ;D

Regards

Hi JerryM,

First of all I do think now the recipe is spot on, very well balanced, I wasn?t sure at first but Bobby Bhunnas opinion led me to try. The cooking technique has also proved handy to me and with excellent results, the longer medium heat cooking of the onion added sweetness to the natural sweetness of the base (Rajver in this case, but I think it could be Saffron or any other good one) resulting in a very satisfying curry  ;D

I dont also find any significant difference in adding the methi with the spice mix or after the base is poured, I tend to mix methi with the spice mix but I havent been able to find a big difference in taste yet.

regards

Quote from: Curry King on July 07, 2007, 01:09 PM
My method for precooking lamb:

This is about right for about 4 leg steaks or neck fillets, most of the time I only cook two.

Heat a little oil in a saucepan
Add 2 black pods and 4 green lightly crushed
1 Piece of cassia bark
2 Bay leaves
When starting to heat up add a tsp of g&g puree and mix in
Add a tsp of cumin and a tsp of coriander powder
Mix in for a minute or two
Add the lamb and coat in the oil and spices
Add boiled water to cover the lamb and bring to the boil
Soon as it is boiling turn the heat right down cover and let gently simmer for about 45mins to an hour.

The result is really flavourfull and so tender you could chew it without teeth 

Hi!,

Please could you clarify if the recipe calls for no salt at all?, I would like to give it a try.

Thanks

Hi SnS!,

I didnt use any mango chutney, apart from that I followed the recipe to the letter (well, I used reclaimed oil too  ;D). I also used the Rajver base (instead Saffron base, which I use a lot) but I wouldnt attribute the success to the base as I have tried more Madras recipes with it and the results were not as good.
It was sweet enough, to me, the perfect sweetness for a madras 

Thats been the most succesful madras ever, I had been trying a lot of madras recipes in the search of the perfect madras until I found this recipe, it turned out perfect for me, the search is over ;D this differnet approach has really worked, Yummy
Thanks a lot for the recipe