I agree that an incredibly hot curry isn't always a good thing. I do like them, but also appreciate a delicious, flavoursome korma, although I do find my self embarrassed to order one as part of living up to that stereotype. Had to laugh when I ordered a korma online and put "a bit hotter than normal please" in the comments box. Chef phoned me up to say he'd do if it he had to, but begged me to stick with it the way it was meant to be!

So jealous. Not got any outdoor space where I am unfortunately, and where I was before,I don't think my ex would appreciated half the local takeaway in the garden

Cooking times probably a bit out as I get it cut into slightly smaller chunks, but I find simply lightly browning the mean in oil or ghee and then simmering them in equal amounts of whatever base you are using and water for about 1 hour, not enough to make it into a stew but adding a bit more water/base as you go if it starts to go too dry (maybe a bit longer, depending on size, cut etc) and leaving them to stand for as long need be in remaining liquid (should not be too much left by now) works perfectly.

Agree with earlier comment that neck or shoulder works better than legand both are cheaper.

Defintely labelled as Kashmir(i) mix rather than mirch as wondered the same.

Yeah, that's what I thought. Both packs listed ingredients in same order which was the clincher.  Will see what it's like later, not easy with nothing to compare it to, but I suspect virtually identical.

I may be completely wrong here, but you don't know if you don't try.

Was in tiny local Asian shop today scouring the shelves for just "something". Been meaning to try Kashmir mix/powder as it has been mentioned a few times here, but was put off by the price. Was about to buy it anyway (?4.50 for a decent size bag and no smaller ones available) when I spotted two shelves away some "Basar Mix" - it rang a bell and closer inspection of the back of the bag shows "Basar Mix (Kashmir)". Looked like the other one colour wise and ingredient list was identical, but only ?1.50 for same size bag.
Only problem is, neither give the proportions of spices, so could well be completely different.

Probably too good to be true but it's always handy to have another tool in your weaponary!

All us curry fiends have those moments where nothing but a curry will do, however despite spices, garlic, chilli, onions etc not being a problem, the actual meat or veg is.

That happened to me last night - don't get paid until tomorrow. No meat, no veg, annoyingly a tin of chickpeas and another of kidney beans, but bloody tin opener broke!

Looked at the back of the cupboard and found a tin of corned beef. Thought "nooooooooo", then thought "actually, let's try".

Made a "random" curry, a sort of hybrid madras style thing using the corned beef with surprisingly edible results!

Texture wise, a bit like miced beef, but finer (but not too "sloppy" which I thought it might be), and flavour wise, in amongst all the curry flavours it was impossible to tell what meat was in there - certainly wouldn't have thought corned beef!

Wouldn't be my first choice, but will replace that tin for future emergencies!

Just shows, how desperation and necessity can result in the strangest of edible creations!