This sounds pretty unappetizing to me... mixing lamb mince with tandoori chicken in masala sauce...

Mag1973,

What's in the masala mix, which curries is it used in and how much?

The exact ingredients and method used for the base are key to know as well.

I agree with the minimal and simple approach to spices and otherwise.

Please stick with it and gather whatever info you can!!!

Thanks,
Josh

Here's a second to that. Stew... get on that!

I think more than a few of us were in that boat before finding cr0.

Welcome aboard! Let us know how you get on.

I had a recipe for this before but I can't find it. The "special Indian pickles" was merely a spoonful of Patak's hot lime pickle.

-- Josh

The rice was great. The colour the rice takes on from the oil meant I could drop the turmeric to a pinch. This worked as I find turmeric can be strong in rice. I highly recommend the BE pilau recipe. The grains become very elongated and none stick. I put this down to the method of frying the rice 'until starting to brown', and baking the rice rather than boiling it. Simple and very tasty.

-- Josh

Photo 13: Finished meal - rice hot from the oven, UB's naan, and the Jalfrezi
Photo 14: Jalfrezi close-up
Photo 15: My dinner!

Conclusion - I'd be very hard-pressed to distinguish this from a BIR Jalfrezi. The sauce was silky smooth, it was nice and hot, with a ton of flavour. I used Stew's method, including the lime squeeze, although I only added water once during the simmer phase. I used the Kushi spice mix, only really because it looked like an interesting blend - which it was. 9.5/10 for me. This joins the rotation. Great job Stew! 

--- Josh

Photo 9: Boiling off a little water per Stew's recipe
Photo 10: Adding the base and chicken (I stage-added the base)
Photo 11: Adding the tomato, chillies, and coriander
Photo 12: Final simmer. I only added water once during the simmer phase

Photo 5: Adding the water to the rice. I now popped it into the oven for 25 minutes while I made the curry
Photo 6: Starting the Jalfrezi - peppers and onions (I used a mix of yellow and green)
Photo 7: Adding the garlic
Photo 8: Taking off the heat to add the spice and mix in

I figured I'd give this a go given the positive feedback. I haven't had a Jalfrezi in years, so I was curious as to what awaited me...

Photo 1: Jalfrezi ingredients Ready to go!
Photo 2: Aerial view
Photo 3: I wanted to make the Bruce Edwards pilau, but thought I'd try it with reclaimed oil.
Photo 4: Stirring the rice in the oil. All the colour you see is from the reclaimed oil.