That'll be the cream then 

This any good to ya?

http://www.vegrecipesofindia.com/rajma-masala-recipe-restaurant-style/

The whole site looks pretty cool there as it goes (for veg stuff any how)- but funny enough that sauce looks good enough to have some pre-cooked chicken thrown into!!!

That was a great pic, but did we ever find out where the colour came from- surely not just the tom paste? Nice one all the same 

Yeah, the smallish one? Wanna get the thing they use in the halal butcher. You never get robbed again. But may have to occasionally replace the work surface! 

Yeah! -but a tenner for something that calls itself 'The World's Best' eh

The old Bandaloo?

...and remember the knife sharpener too!!!

When you say it can be scaled down- how many is this recipe for then? Looking forward to trying this, many thanks!

The recipes in this section herer are mostly great struff, proper trad, and generally don't use water (often required liquid from coconu milk, vinegar etc?)- what ones are you using that do mate?

lol I did wonder where the chop actually was!!! any particular recipe used there? Nice one though