i Did mean the base sauce and not an individual dish. Of course, i haven't made many bases from this site, but thought that was the general method used in most bases.
start with the onions etc, then after some time(an hour or so) add tomatoes and/or puree/paste etc.

Frank.

Does anybody know why tomato paste isn't added at the beginning with the other ingredients?
i understand that some spices can get lose flavour from prolonged cooking, but i wouldn't of thought that of tomato puree.
Perhaps it has the opposite effect and intensifies too much?

i keep seeing and reading from various indian chefs when adding tomato or chilli, they always say to "add colour" when in theory, it must also add flavour?

Cheers, Frank. 

and me please

i bought the book back in october. just double checked my emails, but nothing.

Thanks, Frank. 

How to make Machbous(with English subtitles)طريقة اعداد المجبوس

Note: My friends mum uses Ship brand Madras curry powder instead of the usual Arabic Baharat spice blend.

Black Lime is a new one on me, will have to look out for that next time i'm up north 

I suppose you could say this dish is like a deconstructed Biryani.

Ahhh,
Reminds me of a dish i saw Keith Floyd cooking once in Africa.
Goat Penis stew with Marijuana  ;D

a variation on meat and saag

Here's an strange one (slightly off track) but interesting.
i was talking to a friend of mine last night, a girl from kuwait.
i finally got her mothers recipe for Machboos Laham with Haashoo and Dacoos.(her english isnt too good, so forgive the spellings)
Part of the process of the meal (haashoo) is they add chopped onions to a dry pan with no oil or water.
They partly burn the onions into the pan for a few mins before deglazing with tiny amounts of stock from the meat. then continued with the spices and oil.
I asked why, but shes only a kid and doesnt cook herself. She didn't know and will ask her mum today.
Has anyone seen or heard of this dry fry technique before?

Frank. 

Thanks CH,
Just made them and did get 4 ish. wasn't sure if they rise or spread more when cooking, so the first was a bit dodgy.

Cheers, Frank.

will have to make a gas tandoor when the weather warms up

Strange that you should bring this up again George, as it had already been answered by a couple of members.
Did i say something wrong?

Hi,
How many naans does this recipe make or roughly what size balls are pinched off?

Thanks, Frank.

Thanks for that Mark.
I did say never again, but never say never right?
It's only an hour away from me aunts house in colne, so i might be tempted again if only for Dadibhais. That place has everything!
Pakeezah looks like a good shop, wish i'd seen it on the way in. Unfortunately, i was in a car with sopping wet windows and couldn't see out so well.
I went to a shop in Nelson whilst i was up north. They had an isle of help yourself spices like you mention in John Street Market.
It got me thinking that it could be a possible route to a catering spice  blend only sold in large quantities.

Frank.