Hi Vindaloo when ever i do onions to serve with kebabs, tikka etc... i put half a teaspoon of whole cumin seeds in with the onions (2 onions) adds that little bit of depth when eaten with meat starters.

Hi Fi5h yeah i never put any colouring into my food the other half gets some kind of reaction to red food colouring so always leave it out.

Hi Razor yes i kept the same ratio of ingredients but only the mince lamb was different, the spice was excellent.

There was one medium onion in there just cut up into half inch squares same has the recipe asks for but next time will make them bigger.

Just thought i would post another picture of the Dhansak.

Same recipe as for the kebabs but made into burger shapes, served with coriander rice and sprinkled with fresh lemon juice.

Heres the recipe for these
https://curry-recipes.co.uk/curry/index.php?topic=1525.0

Only had 500g of mince lamb but the taste was wonderful.

Hers another recipe from the "Authentic Balti Curry" book.



Any questions please ask.

jb thanks for posting this information and keeping us all informed.
Cheers.

Quote from: George on August 09, 2010, 02:24 PM

Quote from: Unclefrank on August 09, 2010, 01:12 PM
That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.

Please clarify - which recipe is "the only bad one"?

Its in the earlier post George a CTM.