Ghoulie/Ed

yes going to try Jaffa next.

Have walked past the atlas so many times in the past and would not have been tempted without your push.

So much so that along the mile been weighing up Lebanese, afghan, beruit all of which looked very promising.

Atlas shawama - kept 2.50 back and was it worth it. 

Had the lamb and Tahine sauce.

Just loved the naan. Its the whole lot combo.

C/w my own make using Ghoulis recipe got to add more black lime and less parsley in the tahine sauce.

A big find for me was the option to have humus which works perfectly - adopted for home.

Can't really believe it but I declined the chilli sauce - it really would not go. 

Many thanks Edwin and Ghoulie for the push on this now open door. 

Simple thrilled

i've given up on this - too many poor results and not going in the needed direction

the last go was the kuzu tandir recipe - 1.5hrs 140C covered, 1.5 hrs 185C uncovered

what i've learn't
1) blackened lamb needs a fire or smoke - it cant be done in domestic oven
2) lowering the temp results in much much longer cooking time with no real gain
3) adding cover water is not necessary
4) from i think Dalpuri post on amazingrib site - wrapping in foil works a treat (keeps moisture trapped in)
5) marinade ain't really worth it as its only on the surface
6) sliced onion helps keep the meat moist
7) upping the oven temp for last 30 mins say 200 - 240C does brown surface

im reverting back to what ive always done ie 140C for 5 hrs covered with sprinkling of salt and black pepper. i'll try out the foil wrapping and use 1 off sliced onion to sit the joint on.

Harilor,

many thanks - i do like the look of that. will defo give it a try.

i feel i would have to blend the carrot (like chewytikka red masala). not sure it needs the beef base "stock" (you want the curry to come through). i would have to stick to all beef cubes as that's what i remember most about the dish (i've tasted mix meat BIR in past and the mince/ground meat can overpower the dish if not careful).

like you say i think it does need a little chilli and will use degi mirch which i like (ie not hot)

best wishes

the metallic can be improved on via more expensive puree. i currently buy in 800g tins and freeze. the better stuff is much sweeter. the white tower is in 5kg which id love to buy but no capacity for that qty.

will have to try m0rq 1tsp. i currently use 1 tbsp puree to 4 tbsp (x12 batch) water but never tried that tad of tandoori pwdr.

haldi,

many thanks - very comforting

i'm actually microwaving the test samples (and allowing for what you say on cooking in the assessment). dipuraja comes to mind in sort of what i'm doing.

i will look out for east end (having a big shop on the mile). interesting ratio.

im clearly early days and producing an all in dish (ie base and mix) which i would ultimately need to separate out. i also ultimately see different spicing used in the base. so far the big hitters - still a long way to go:

Cumin = 1
1) turmeric - have used 4:1 but now see 2:1
2) coriander - had always seen 2:1 but now see 1:1 or even 0.75:1 (cumin being more)
3) curry powder - had thought 6:1 or even 10. not sure yet but 1:1 on my mind
4) chef masala - always thought use little but not so sure
5) paprika - i am looking for a "madras" mix not like the IFFU i rate. paprika from my LB days is of interest

the details in case of interest

this is a "high heat" that i don't agree on. from what ive tried i would only cook balti on Domestic heat (i use my 1kw lowest gas hob).

the spicing is gm based (not mix powder) and high heat destroys this taste. another key difference is no tom puree.

the balti dish is part of the final taste. i feel the dishes are heated (in an oven, i use 3kw gas hob) and the cooked balti poured in for serving (this produces just enough smoke).

the base is the only thing i need to taste.

A real good question for me which I've not resolved.

I tend to use watered puree most of the time - it seems to give a fuller flavour curry.

Since h4ppy-chris use in garlic chicken I have used in several "more curry" dishes.

The manager at the local restaurant tried to get his vindaloo closer to what I know from the midlands - he left out the puree. This seemed to produce the same as I would expect from using blended tin toms. 

Hence I'm still unsure. In short I think you need both. Which dishes suit which is the next question

Naga,

I'm not keen on bought garam masala. Tgad2007 post put me onto roasting and making your own ie chef garam.

Thanks for info on Abdul 8 mix. I did think of it as it's 1 of the few mix powders that I've not compared. The mild madras pwdr could well be the key. Will buy packet. Am sure I've used it in past but knew a lot less then.  Ratio sits well too

GavIscon,

Well pleased you did not give up and found decent balti in the end.

I'd have had to have a naan for the car.

I think the stock only goes into meat dishes ie not chicken. There was no stock in the chicken balti I had at the adil.

The meat balti at the adil that I tasted did have stock but was in balance. I'm in no rush to crack the stock part of balti as the rest of it sorts me out (sauce, korahi and naan)

Al fresh it is when I next get chance. Half portions is a real turn off though and would weigh heavy on my mind too. Would have to ask before placing order given the heads up.