I have to say that I have made several different batches of base sauce/gravy over the past 2 years, and the curries I have made from them haven't been anywhere near as good as the ones I have made without a base sauce. Maybe I'm not cooking them on a high enough heat? maybe its something to do with the ingredients, I don't know.

I posted a Chicken Kashmiri Masala on here a while ago which I cannot find anymore, but it used just fresh ingredients and no base sauce, and it was one of the best curries I have ever tasted....

I'm not knocking base sauce, but I think in future I'll leave it to the BIR's to produce, and I'll continue to make my mouth watering curries without it..

Sorry everyone, but I just cannot seem to get the pics on here!!!! grrrrrr 

Bhuna Gosht

Lamb or Mutton- 1kg (cut into pieces),

FOR MARINADE
Yogurt-100gms,
Onion paste-200gms
Ginger paste-15gms
Garlic paste-25gms
Turmeric powder-1 1/2tsps
Red chilli powder-1 1/2tsps
Oil-1tbsp
Salt to taste

OTHER INGREDIENTS
Oil ? 2 tbsp
Star Anise ? 1
Tomato Puree ? 10ml
Lamb Stock cube ? 1/2
Sliced onion-250gms
Bay leaves-2
Green cardamoms-3
Cloves-3
Cinnamon stick-1
Garam masala powder-1tsp
Nutmeg powder-1/4tsp or to taste
Sugar to taste.

Method
Mix all the ingredients listed under FOR MARINADE and marinade the meat with this mixture. Keep aside for 2 hours minimum. I marinated this for 24 hours.



Heat the remaining oil and fry the sliced onions till brown and crisp. Drain out and keep aside.



In the remaining oil fry bay leaves, whole garam masala (Green Cardamoms, Cloves, Cinnamon Stick), tomato puree and 1tsp sugar. When they are brown add marinated Lamb/mutton along with the marinade and Cook over a high flame till liquid dries up and oil has come to the surface.

Put the half cooked lamb/mutton in a pressure cooker. Add a little water and the ? lamb stock cube. Pressure cook until the meat is tender. Turn off the gas and let it cool.

Open the lid, cook on a high flame till liquid dries up and oil floats up. Add garam masala powder, nutmeg and fried onion. Mix well.

Serve hot with rice and Naan.

I currently have a finger chilli plant on the go, some have turned red some are still green, they'll turn red the longer you leave them on the plant.

I'll take some pics, and try to post them on here

Haven't tried them yet though, am waiting for them to ripen just a little more first ...

LOL, given all the responses here, why don't we just all agree on maybe a desertspoon? 10ml?

Is that too much, cos as you know everyones hands are different sizes...... or is it going to come down once again to individual tastes? In which case we will all never agree.......

So tell me please.......

How does everyone here treat a chilli?

Do you cut it up and discard the seeds? Do you keep the seeds in? What in you're opinion makes a chilli hot?

When I recently went on an Indian Cookery course, the tutor there had a degree in Food Science. She said, its not the seeds that make a chilli hot, its the waxy oily stuff just under the skin.........

But as the seeds are porous, they will easily soak up the heat from the juices expelled when cutting a chilli.......

I have tried both ways and to be honest, I don't find any difference to the heat whether I cut it up and discard the seeds or not. I guess it's down to the type of Chilli you use which determines the heat factor......

What are all your views?

I bet you won't find that in Thomas Cook!!! LOL

I keep seeing this on peoples recipes on here, but what does a chef's pinch amount to? 1/2 tsp? 1tbsp?

Anyone got any ideas please?....

Yep,

We made these when I went on an Indian cookery course earlier in the year, and they are fantastic!!

Ingredients:
2 Large Carrots
1 x 10cm piece of ginger
1 large potato
2 medium red onions
2-3 fresh green or red chili?s or to taste
1 large bunch of fresh coriander
1 teaspoon of black mustard seeds
? tsp turmeric
1 heaped teaspoon cumin seeds
1 ? tsp sea salt
2 tbsp lemon or lime juice
50ml water
100g gram flour (ground chickpea flour)
1 litre of vegetable oil to fry

Peel and grate the carrots, ginger, potato and red onion into a large mixing bowl, roughly chop the Coriander and add to the bowl; finely chop the chillies and add to the bowl.
Now add the flour, mustard, coriander and cumin seeds, lemon juice and salt. Slowly add the water, based on consistency until you?ve got a nice thick mixture.

Heat the oil ? when you feel the oil is hot enough ? test the oil by dropping a few drops of the mixture into the oil ? if it sinks to the bottom and then quickly comes back to the surface the oil is ready. Carefully spoon in or by hand little 4cm balls of the mixture ? and repeat until you have several in the oil at once.
Cook for 5 minutes until golden brown.
Remove from the oil, straining to the side of the vessel to ensure you have drained as much oil as possible and set out onto absorbent paper. Continue until you have used up all the mixture.

Serve with some lime wedges and beer!!!