If it tasted burnt I wouldn't be too bothered but if it didn't I definitely would. A sort of Tandoori Blackened Cajun Lamb 

Obviously I would like it sooner rather than later, but as I've already stated I'll be buying it. I've spent a fortune in the past on cookery books, magazines etc so one more won't make any difference and if I learn something from it then even better. A few new recipes like the 'Chefs Specials' rather than the staple BIR ones would be a nice for me though.

Looks nice. I'm going to have to have a try of doing my own nans.

And just so I beat Phil  ;D, if you resize you pics to 720 pixels wide before posting, they fit nicely without having the scroll bar.

Apparently so

https://curry-recipes.co.uk/curry/index.php/topic,5661.0.html

Quote from: bluegollem on May 17, 2013, 10:45 AM
Cheers Gav. I might have difficulty getting the ingredients for the spiced oil in time. Can I just use an off the shelf alternative? (if they sell that in the supermarket that is)

I've made them without spiced oil and they still taste very nice and as time is off the essence 

Quote from: bluegollem on May 17, 2013, 10:12 AM
Thank you Gav, most helpful.

I shall tackle these tonight as suggested with a nice bottle of red to assist me.

You're welcome. Its probably one of the best cooking things I've done signing up to this site (although I am curry biased). There's a wealth of knowledge from the basic people (like myself) to the masterminds. Just ask and someone will answer. Enjoy your curries and if you can photo the finished results and post them in the Picture bit of the forum that will be even better.

In my opinion, if your starting, you can't go wrong with Cory Anders (CA's) recipes.

Make your spice mix and base

https://curry-recipes.co.uk/curry/index.php/topic,3765.msg34202.html#msg34202

https://curry-recipes.co.uk/curry/index.php/topic,3772.0.html


Madras

https://curry-recipes.co.uk/curry/index.php/topic,3830.0.html

Bhoona

https://curry-recipes.co.uk/curry/index.php/topic,4854.0.html

I would make the base today in preparation for tomorrow.

Oh and as for being Curry Obsessed, welcome to the mad house.

Nice Doubles in the last video.    :

Quote from: goncalo on May 17, 2013, 01:10 AM

You didn't supply any SPEC AFAICT, so it's going to be quite hard for anyone to do it "to spec"

I thought there was enough info in the video to make it apart from the spice mix but Chris does cover the alternatives.
If all goes to plan, I'll try this at work tomorrow night and report back. If not it'll be Sunday.

When me and the missus were first married and skint (a long time ago in a galaxy far, far away), our staple curry was onions fried, Pataks madras paste, tin of chopped tomatoes, some coconut block and most importantly the tray of 15 chicken wings for 99p from Morrisons. I still say chicken curries are better with skin on and bone in with the fat and flavour from the chicken. MMMmmmmmm

I hope it goes well because it did for me. Only problem is that I now eat a lot more curries than I used to ;D