I would take little notice of the dish title "lamb bhuna masala" Phil and I imagine it was cooked with a base sauce. My TA is Nepalese and their food all carries a "signature" taste. Very nice indeed.

Good luck anyway in your cooking, BIR or otherwise.

Cheers

Paul

Well Phil I treated myself to a lamb bhuna masala last night from my excellent local TA and it was light years away from anything I've cooked using a base sauce.

I don't post or intend to post much anymore here as I suppose I'm a BIR failure.
But at least I'm enjoying my cooking and eating more than I used to.

Cheers

Paul

Thanks for posting this Chris. I must admit these days I've given up cooking curries with a base sauce and use this method exclusively.
By that I mean frying whole spices, then onions g/g paste etc. The only BIR items I still use are mix powder and ready prepared g/g paste.

I never really managed to nail the taste using base sauces but I'm happy to make and eat curries in this more traditional style.

Paul

I've never eaten a BIR curry that was worse than the best I've had from a supermarket in my life.

IMHO the supermarket curries are nasty processed factory food. They may be relatively low in oil but they contain more salt than I use when cooking.

The Sainburys chicken madras is all coconut and curry leaf flavours, nothing like a BIR madras.

I think a korma is one of the easiest curries to make yourself BIR style.
Not my cup of tea and probably one of the unhealthiest curries, but surely easy to replicate at home if you have some base sauce handy?

Paul

Yes thanks for posting this BB.

Paul

SS - "Yes you are. And you're just the sort of down-at-heel lapdog that dictators drool over."

That sounds pretty insulting to me!

+1 from me too. People take stuff too seriously around here.

Here are a few links:

Natural news Article

http://www.naturalnews.com/029194_cancer_risk_fats.html

The International Network of Cholesterol Skeptics
 
http://www.thincs.org/

Unsaturated Vegetable Oils Toxic

http://raypeat.com/articles/articles/unsaturated-oils.shtml

http://thehealthyadvocate.com/2011/11/07/polyunsaturated-fat-linked-to-tumor-growth-and-greater-cancer-risk/

http://www.westonaprice.org/know-your-fats/good-fats-bad-fats-separating-fact-from-fiction

I don't want to bore people with this or even get into pointless arguments. I just find it interesting and It's enough for me to modify my diet accordingly.

I don't expect any government to echo these concerns to the public anytime soon.

You can't escape the fact that over the last 50 years people have been persuaded to abandon saturated fat and butter etc. to improve their health.

In fact the opposite is true and heart disease and cancer and obesity have never been so high despite people abandoning the old fats.

Two things have changed: Large intake of polyunsaturated vegetable seed oils and a massive increase in sugar intake, particularly fructose which is bad news in itself.

Paul

Yes Spicey, I meant demand exceeding supply re: Lard.

I'll post some links when I have time which may not be this evening.

Paul