yer! lol. Must be Anchor, doesnt taste right with anything else, not sure why!

That looks nice Gav, well done 

YEP!! Nobody said it was a healthy dish 

Possibly  Does it really matter? lol

Fair comment chaps, will take one of finished dish tonight or tomorrow
Chewy, i totally agree with what you say about the amount of Shatkora as i'm a firm believer in less is more. My chefs have both tried it both ways and have settled for the more option. Never had any complaints about the dish, and to me will only taste over sour if cooked too mild (imo).
Thanks for the constructive comments all

Hi curry fans. We cook this at least twice a week at CA and it is truly amazing, so i thought i would share it with you all to try.

In a stock pot or casserole pot add 1 std pack of anchor butter. 1/2 chefs spoon of butter ghee and 1/2 a chefs spoon of olive oil.
once heated add in 4 bay leaves, 6 cloves, 1 star anise, 3 x 1 inch piece of cinnamond stick or cassia bark, 4 green cardamoms, 2 black cardamoms, 2 tsp cumin seeds and 2 teaspoons of ponch phoran.
Fry off the whole spices for 2-3 minutes.
To this add 4 sliced large onions, 8 sliced garlic cloves, 1 x 2 inch  finely chopped piece of fresh ginger and 4-6 chopped green chillies with seeds and 2 tsp of salt.Handful of fresh chopped coriander with stalks.
Cook the onions for 15-20 mins until they have sweated down and become almost transparent.
Now add 1 tblsp turmeric 2tsp cumin powder 2 tsp coriander powder ( The cumin and coriander, we grind fresh ourselves weekly ) 1 tsp paprika powder and 1 tsp of fresh ground garam massala, if you have any.
Cook out the spices and then add 2 x std cans of peeled plum tomatoes and 6 fresh chopped tomatoes.
Cook for a further 20 mins satirring occasionaly until the oils seperate.

If you are using Mutton or Lamb, try and get your butcher to supply back chop on the bone (any asian halal butchery will know what you want )

If using chicken, skin the bird, wash inside and out in cold water. pat dry, chop into small pieces, bone in , and brown in same way as the lamb below before adding to the pot.

In a seperate pan brown and seal the meat add this to your curry pot.
Add 1 pint of water or chicken stock and simmer for 1 1/2 hours or until the meat is tender.
serve with pilau or plain rice, warm pitta bread and some natural yoghurt, DELICIOUS.

We always cook this the night before for the following shift, it is even better the next day
Let me know what you think

I have 2 chefs from Bangladesh at Curried Away. They NEVER EVER add mix powder to any staff curry, they use whole fresh spices . Its fairly obvious that some do by reading the posts on here, so i'm not saying you shouldn't, just how MY chefs make theirs, and ALL the staff curries are Amazing!

Now thats an interesting story. You should maybe have pointed out that CTM was invented here in the UK!!! lol

Hi curry fans,

I feel i may have rushed my last post as i was very busy, so i will try to explain things better
I have seen so many BIR chefs cut corners to save money on this dish!! Simply by making a Korma Red and adding mix powder and some tikka!
This is by far our biggest seller at Curried away, and without being arrogant, been told by a lot of customers old and new, that it is the best they have ever tasted! Try it for yourselves. i'll let you decide
The below recipe is for masalla sauce, NOT tikka marinade. 2 totally different things. Like the Korma sauce in the book, you literally add 2 chefs spoons of the ready made sauce into a pan with your chicken tikka or whatever you are using, base gravy and cream, then just some extra coconut flour to thicken it if required DONE, Tikka Massala in under 4 minutes

http://www.curry2go-online.com/my-ebook-the-secret-part-2.html

Massala sauce:

use same method for Korma sauce in book 2 but with the additon of:

Makes 2 litres Approx

1 apple chopped
1 banana
1/2 fresh pineapple
1 tblsp raisins and sultanas
1 can princes fruit cocktail
2 tsp mint sauce
300g unsalted almonds ( roasted if poss if not roast in a dry pan on high heat for 1 minute.
1 fresh mango
1 tblsp kashmiri massala paste
2 tblsp mix powder
1 can peaches
1 heaped tblsp g/g paste
extra 500g almond powder
2 drops french almond extract
red/orange colour (optional)
1 tblsp pure butter ghee
1 tsp salt
2 tblsp mango chutney (pataks)
Handful fresh chopped coriander
500ml fresh double cream not uht!!!
water as rquired

add to pan with Korma ingredients and boil for 2 hours!!

enjoy 

Blend thoroughly and then add extra equal quantities of castor sugar, coconut flour and almond powder to thicken to a mashed potato consistency.
you can now devide into equal portions and freeze or will keep fresh in fridge for 3 days.

If that is in fact correct, then i apologise  maybe it was another site!
As for my "motives" as you put it, you are entitled to your opinion.
Why not promote the book on here? I'm sure you would were it yours?
Also I have alot to offer members, my recipes and knowledge may not suit everybody, and i certainly don't claim to be an elite expert in BIR cooking.In fact like most walks of life, I learn something new and exciting every few days. I have a wealth of knowledge to share and pass on, those my friend are my motives