With the liquid from the toms plus a small swish of water to wash out the remaining tomato stuck to the sides of the tin it was fine for the slow cooker, because there's really no evaporation from a slow cooker. The beef renders out fat as it cooks which helps loosen the mix up as well.

If I were to try to cook it on the hob for 2 hrs then even on the lowest heat I'm sure it would need some liquid adding from time to time to loosen it up.

I've just made this, after the frying stage I transferred it all into the slow cooker for 3 hrs on low and it really melted down together nicely. Half a tsp of salt seemed way too little, even for me who never normally adds much salt.

Tasted it - woaaa.. It's fiery! I used rajah chili powder (2 heaped tsp) and 12 Birdseye chillies and it's blown my socks off! To be eaten with plenty of lager then

I'd love to have seen the making of that rich darkish Balti sauce that Lenny had clearly been given by a local restaurant to start the cooking with. And the "garlic and flour" what was that? Garlic powder? If so there was a helluva lot, maybe this is the "something addictive" referred to by the lady who ate 9 Baltis in 2 weeks.

Balti feature from BBC Good Food magazine from 20+ years ago, courtesy of our very own Petrolhead:

http://youtu.be/fMXrQhMYj7Y

Quote from: goncalo on July 05, 2013, 03:46 PM

On this note, besides the staff and pilau rice, what other dishes do you add bay leaf to?

I would use them in precooked chicken, precooked potato for Bombay aloo and for making spiced oil.

Quote from: chewytikka on July 05, 2013, 01:15 PM
;D A bag of Tej Pat smells more like a scented TEA. ;D

I can't actually remember, when Bangladeshi Tej Pat, was first imported to the UK.
But It's not that long ago and some BIR still use common Bay Leaf grown in India.

Just to back that up, looks like in the early 90s this BIR was using European bay (judging from the single veined bay leaves visible at 3:13)

http://youtu.be/R6rpKbpup0I

I'm sure it'll be fine Mark, good luck. How do we get an invite by the way, maybe we could up the demand to 150 portions just to put some more heat on you?!

Nodrog - I'm on a slow connection right now and I'm having trouble finding it, but I'm sure I saw something about fish masala on Kris Dhillon's website the other day. Something about emailing her for the recipe.

Have a look and see if you see it :
http://www.krisdhillon.com/About%20Kris/About%20Kris.html

CBM strictly observes level spoon measures. Therefore his tbs measure will be a level 15ml, others often talk of "one teaspoon full" and are then seen (in video recipes) to dig a teaspoon (or larger spoon) in like a trowel and shovel a towering spoonful of spice in.

I prefer CBM's approach.

Not sure if this helps you daffy, but I often make curried pulled pork which is not a million miles away from what you're talking about. I start with a boneless pork shoulder joint and dust it with mixed powder all over, then put it in a slow cooker with a double portion of base gravy and some whole spices (cassia, asian bay and cardamoms). Then cook on low for 6-8 hours till it's falling apart.

I then separate out the good meat from the fatty rubbish and decant the fat off the top of the cooking sauce and recombine with the meat. I'm sure something similar might work with lamb unless you get any better ideas.