Hi all,
this is my first recipe post so be gentle with me

Ill be honest, im not sure if this recipe comes under 'balti' or not as it is a mix of a few different ones  i have tried. Im sure one of you lot can tell me though.

this serves 2 greedy portions  ;D or 3 normal

Ingredients:
            Half a kilo of good lamb mince
            Half a red onion cut chunky
            A Red pepper cut into inch squares
            4 cloves of Garlic (chopped very fine)
            A square of ginger (bit smaller than an inch chopped very fine)
            8 small green chillis (cut how you like. i like mine v small)
            3 tsp tomato puree
            1 table spoon of lemon juice
            1 portion of base (enough for 2 people)
            1 tsp sugar
            1 tsp salt
            Small handful of coriander

            Spices:
                   2 tsp hot chilli powder
                   1 table spoon spice mix........
                                  Coriander 4 Parts
                                  Turmeric 3 Parts
                                  Cumin 2 Parts
                                  Curry Powder 2 parts
                                  Paprika 2 Parts
                                  fenugreek 2 parts

Ok,
                         
1, Precooked the lamb mince, with one tsp of chilli powder, then put aside
2, Blast the onion and pepper in a bit of oil until onion starts to soften, then put aside with the lamb.
3, Put 2 table spoons of sunflower oil in the pan and blast the heat up. Not so hot as it smokes but sizzlin'.
4, Add garlic and ginger and cook for a bout 20 seconds
5, Lob in the chillis and cook for another 20-30 seconds
6, Add the tomato puree and fry for 1-2 mins
7, Add all the spice mix and the 1 remaining tsp of chilli
   (i mix all the spice in a cup with a little bit of water before adding to the pan,    im always scared of burning them)
    Sizzle on for about 1-2 mins
8, add in a table spoon of base gravey and reduce down for a few mins. I added water at this stage to thin out the 'sticky gloopy' texture to a thick soup texture
9, I then let this bubble vigorously for about 1 min constantly stirring away like a mad man.
10, add rest of base, lemon juice, sugar, salt and stir thoroughly.
11, add precooked lamb and onions and peppers, simmer for about 15 mins. i added more water to get the consistency i like at this stage (up to you)
12, add coriander 2-3 mins before serving


So, there it is. Lamb mince!!!, red onion!!! red pepper!!! i know it sounds a bit odd, but it really is nice.
It has a smooth rich taste to it, with underlying heat. Thats the only way i can describe it.

Hope to hear from you experts if im doing anything technically wrong with the spices etc..

Any questions? just ask...

Thanks in advance
Gaz
           

Pretty new to making curry from scratch but already seeing that the holy grail for most of us is that 'BIR taste' ;D
This site is a goldmine of cooking titbits for a novice like me.
I hope i can add some helpfull infomation in the future.
brilliant site :

thanks anyway for the advice

think ill just start from scratch again ,
ah well, we live and learn ;D

hi,
very new to making my own curry

made your patia recipe using your base sause also
i followed it to the letter but somehow i managed to put far to much ginger in it, and didnt realize till it was ready for serving. WHOA!!!! GINGER!!!
the only thing i could think of doing other than binning the lot was to add some coconut milk. and to my shock, it was actually very nice. whats that all about???

anyway, i have 3 lots of your (very gingery) base sause in the freezer. is there anyway i can rescue the sauce with adding something to slightly cancel out the ginger, or should i just bin it and make a fresh lot?

thanks in advance