I sure do love my mother, whatever that's supposed to mean.

Anyway, I guess I'm the only one who is buggered when an ingredients list doesn't match the method.

Ok, then. But what about the orange food colour ?

You're all arguing what to call this rice but noone notices that the ingredients mention yellow food colouring but the method doesn't say what to do with it ... it only talks about the red food colouring.

Looks like a german restaurant curry ... might need some totally unrelated peas in it to qualify, though

You didn't say what exactly was wrong with it but I don't think that the defrosted tikka are a problem. At most they'll become a little rubbery but taste usually remains good (at least to me).

Personally, I like my curries fairly "dry", so for me the reduction is not too heavy in the image. Not ideal but also not much of a problem unless something got burnt in the process?

I've never used Mr. Naga but have used a different chili pickle for various (non-BIR) dishes and it ruined every single dish once I put it in. So, unless you are a Mr. Naga lover I wouldn't start adding it to curries myself. If you need it hot then add some fresh chilis or chili powder instead.

Since the mix powder contains most of the spicing I personally suspect it to be the "problem". Maybe the other mix powder simply works better with the dishes in the book. It could explain why you didn't find the dish "interesting".

I don't think the Butter Ghee caused the dish to be "not quite interesting". I would actually expect either a "Yuk" or a "Yummy" regarding the butter ghee instead. Surely not a "not interesting".

Hah, I know the feeling :-)

Something else: What's up with the new advert here ? That "starter pack" looks good, it just needs an aluminium pan for 5 more quid

Marinating already cooked meat is hopeless. The fibers have already firmed and the marinade will not be soaked in. Toss them in a curry as they are and just buy raw chicken breast next time

You've come to the right place Welcome.

BB1, can you kindly post the ingredients for this recipe ? The reason is that this video really confuses me.

First off - this recipe appears to be different from the "Glasgow Balti" previously posted here (and on RCR, where the ingredients are different yet again). Maybe that's because those recipes are for chicken instead of lamb ?

Anyway, regarding the video:

• That appears to be a rather large "pinch" of Methi (maybe more like 1 tablespoon?).
• Also, some other fresh green herb is apparently being added to the pot that's not in the ingredients list (either fresh coriander or mint leaves?).
• I also didn't see the ginger/garlic being added.
• Some "powder" also gets added right after the mixed pickles -> is this sugar, salt or something else ?

Can you kindly give us some more details, please?

Here's what I got out of the video recipe in case you just want to amend it:

• Add Glasgow Pre-Cooked Lamb Concentrate Mix to pan.
• Dilute paste with some water in pan (about 3-4 tablespoonfuls).
• Cook on high heat for 2-3 minutes.
• Add a pinch of fenugreek leaves (Methi), a pinch of garlic/ginger paste (), 1 tablespoon of tomato puree and 1 tablespoon of "Glasgow Green Chili Sauce". <- Is that correct?
• Cook for 1 minute.
• Add 3 chef spoons (or 1 small ladle) of Glasgow Curry Sauce.
• Cook for 1 minute.
• Add 2 tomato quarters.
• Add 2 tablespoons of Patak's "Mixed Pickles".
• Also add a pinch of ? (salt, sugar, ?)
• Add 1 chef spoons of warm/hot seasoned oil (oil from the "Glasgow pre-cooked chicken")
• Add 4 more chef spoons of Glasgow Curry Sauce (or 1 ladle).
• Cook for a further 2:30 minutes.
• Sprinkle with fresh coriander to serve.

Many thanks !

BB1, what's the "GREEN CHILLI PASTE" ?