There is a recipe in the KD1 cookbook, Don't know what it's like though, never tried it, but as your using the KD1 base should be OK

Download here

https://curry-recipes.co.uk/curry/index.php?topic=5587.0

If you can't get it I can post the recipe here for you if you want

What the Hell, I'll post it anyway ;D


Lamb Pasanda
The lamb for this dish will need to be prepared in advance as it requires marinating. Will serve three or four.
Preparation and cooking time: 35-40 minutes.
1 lb (450g) lean lamb
1/2 teaspoon salt
1 cup plain yoghurt
4 tablespoon vegetable oil
3/4 pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
1/2 teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon roughly chopped cashew nuts (optional)
4 tablespoon double cream
1 tablespoon finely chopped green coriander
Wash the meat and cut into slices about a 1/4 inch (0.5cm) thick and three inches (7.5cm) by two inches (5cm). Boil in salted water for 15 minutes until the meat is tender.
Mix the yoghurt and the salt in a bowl and put in the meat slices whilst still hot. Stir, coating the meat well and marinate for at least two hours or up to 24 hours.
Heat the oil in a large deep frying pan, pour in the sauce and bring it to the boil. Stir in the salt and paprika and cook on high heat for five minutes stirring frequently.
Now turn down the heat and stir in the garam masala, cummin, and nuts. Also add the meat, shaking off as much of the yoghurt as you can. Stir and simmer for five minutes or so.
Spoon off any oil and stir in the cream and half the coriander. Simmer for a minute.
Sprinkle the remaining coriander on top just before serving.

First time I've ever heard of this one Phil, : Shall have to get some and give it a try ;D

By the way Phil is "Coringee" Mango, and not Lime???

Go down the shops and grap yourself a jar of Patak's Lime Pickle, Nice stuff

Nice picture,
A next generation Sumo Wrestler. ;D

Quote from: natterjak on March 26, 2011, 09:31 AM
Quick Q about the measures in this recipe - Blade asks for hpd tbl and hpd tsp - how much more than a level teaspoon or tablespoon is a heaped one?  I ask because I tend to use measuring cups so a level teaspoon or tablespoon is spot on but not easy to judge a heaped one.

Do I add 50% or double up?

Myself I normaly use a "Rounded" Tbs or Tsp you can always add more later on if you want to up the flavour,

Best Mint sauce I would say " Dip's" but try a couple of them and see which one you like best

Looks good Axe,
And I like the way you leave your onions and peppers nice and chunky. can't beat it, the TA near me dices up theirs, not so good, in my opinion, can't tell what is what,

HS

Quote from: Phil (Chaa006) on March 09, 2011, 03:56 PM
I 'eup you 'ave ze permission to use zat pheuteugraph ...

tr?s dr?le Phil

So much for the french translator then

Quote from: Stephen Lindsay on March 07, 2011, 08:23 PM
Phil I'm not sure but I would instinctively call it Scottish lamb.

Also being a Scot, I would say Scottish Lamb is correct, as in Scottish Shortbread

MS

Quote from: prawnsalad on March 05, 2011, 12:41 AM

the position I now occupy is one of zero time for any chef (celebrity or otherwise) who has not actually worked in a public BIR personally, as no matter how good they are at streak & kidney (pie not pudding) they lack any real proof of ever making a true BIR dish even once.

That would include 99.9% of all the recipes on cr0 then.

Quote from: George on March 04, 2011, 09:17 PM
Have you ever wondered what goes on in the kitchen of some BIR restaurants or takeaways, when nobody is looking? I dread to think. Would the fear of such a risk put you off going to a BIR that served up delicious food?

Maybe a few sweat drops off  the nose, Just to give the curry that jenesequa
HS