Onions - in the 1980s I ordered kormas quite a lot, simply because I enjoyed the taste at that time. Occasionally, I would order a lamb passanda (never chicken) and the sauce seemed like a superior version of a korma. I guess it may have been due to a bit of red wine and possibly some flavour leeching from the lamb. The last passanda I enjoyed was in August this year during the eat out offer. The sauce was very tasty but I couldn't guess how they'd made it. I bet their korma wouldn't have been as good.

Quote from: livo on November 13, 2020, 09:32 AM
Cooked it. Ate it. Fair to OK, but no big deal. 

OMG - I should never have posted the book name. It seems to have been wasted on you, when I would have expected you to know how to optimise a recipe for your taste. That's what I almost certainly did, to get spectacular results. For example, I doubt very much if I added any garam masala, let alone the quantity you added. There were other tweaks I made and you could have made your own adjustments, tasting as you cooked, but failed to do so. That's the second recipe you've trashed, somehow. The first one was Ghanna's chicken korma. I found a document recently where a previous member rated various recipes on here with marks out of ten. He seemed to rate that korma above almost any other recipe on this forum, as at a few years ago. I tend to agree but you somehow went wrong and thought it was awful. Go figure!

Quote from: Peripatetic Phil on November 12, 2020, 08:46 PM
But I cannot see how my reporting what the CLA would allow me to do is in any way selfish.

Many people will see your technical 'excuse' as bad form; almost immoral. It seems there's no stopping you. And now it seems you want to shunt off any post which shows you in a bad light to a folder where it's less likely to be read. I urge you to think again.

I agree with Garp - the forum has sunk to a new low.

Phil - I hope you are pleased with yourself. I contacted the publisher and he said it's particularly selfish given that the author, Ali, agreed to donate all royalties of the book to a Glasgow hospice.

Quote from: livo on November 12, 2020, 02:32 AM
So any chance of a Bhuna.pdf?

Buy the book! If anyone posts the recipe here, I will report it to the publisher with an allegation of copyright infringement. They may or may not be interested but that's the chance anyone responsible will take. Livo - you should know better than to incite anyone to commit an offence.

Quote from: Peripatetic Phil on November 11, 2020, 09:38 AM
For me, the sheer number of different spices, and the significant variation in spicing between the bhuna and the vindaloo, suggest that some quite serious research went into developing these recipes.  What do others think ?

I think effort in does not always lead to results out. I tried several of Aldi's permanent range of curry sauces -  Jalfrezi, Balti, CTM, Korma, etc - I didn't rate any of them very highly.

The book is: Shish Mahal Cook Book Spiral-bound

I'm sorry but I have forgotten the name and can't remember where I put the book! I will try to find it soon, though.  When I first bought the book, I considered it yet another con in terms of revealing, as claimed, curry house type recipes. But, of course, a slow cooked lamb curry prepared for a buffet is not your normal BIR type thing. All I know is that I hit the jackpot, for my taste, by trying the recipe from this book.

I wouldn't suggest trying to create anything like this sauce by looking at the ingredients. To be honest it's not that good. I estimated 70% as good as the buffet tray based lamb bhunas I've rated very highly at a couple of places. I also made a lamb bhuna from raw ingredients using a recipe from a book I have. This was much better than the Aldi sauce, being perhaps between 90% and 110% as good as the buffet versions. I'd need to compare them at the same time to be sure, which is impossible - but really moreish and significantly better than the Aldi sauce. I don't want to knock the Aldi bhuna too much because it's amazing for so little outlay and ease of preparation. I don't know why Aldi only have it from time-to-time rather than as a regular item.

Phil - good to hear you discovered another half decent sauce. About a week ago, I looked for the bhuna in my local Aldi, with a view to restock. But there wasn't a single jar left; only about 10 jars of the vindaloo. Maybe the bhuna sauce is picking up supporters.