Hi Ray,

Been there and done it!  My husband prefers them so that they are chewy still.  Its all down to preference.  I prefer naans myself with loads of garlic and coriander on top.

I have a cast iron one which I have had for about 20 years.  Never had any problems with it and it makes great chapatis.  One minute cooking on one side and then about another 30 to 45 seconds on the other.  I have never used it to make anything else though.

Yes Ray the lamb dish is called Raan of Lamb.  It is marinated in almost the same way as kurzi chicken.  Kurzi lamb has the edition of pistachio nuts, honey and raisins.  The kurzi chicken and raan of lamb you have to order  24 hours before you go to the restaurant.  It takes time to prepare and it costs an arm and a leg.  The kurzi chicken is usually stuffed with a fragrant rice and then cooked.

I usually cook curry of some sort on christmas day.  I get bored after lunch on christmas day and I   have a craving for a nice hot vindaloo or Dupiaza or Pathia, it is tradional for me do this.

Well done to you for taking the initiative - blow the traditional turkey and bring on the bir.  It sounds like you had a fantastic time.

This sounds very similar and along the same lines as a Kurzi Chicken.  This is marinated in yogurt and spices with the skin taken off and then stuffed with a wonderful rice.  Fit for a king and costly too.  They also do legs of lamb marinated in yogurt too, but, without stuffing.  Glad you enjoyed it - I must say that I am fed up with turkey and so therefore had a goose for the main meal.  I also cooked a large turkey crown to shut the rest of the family up.  You got a great deal for the cost.  Will you go again next year?

Hi Kiwi,

That was a great post and it made a load of sense too!  I suggested to the forum that it was the re-use of oil taken from the gravy and then used to make a curry and then scooped off and put back into the pot and used again and again.  I have used spiced oil from the gravy for years and have started reusing oil from the top of curries for quite some time now.  It makes a big difference and I am quite sure that this method gives a very good Bir copy.  Try it.

Looks absolutely great, but it seems quite expensive for Bradford.  What a place though seating an incredible 860 people.  There must be at least 50 chefs in tow!

Hi Pete,

with regard to using ghee, I think that most restaurants use this in the pilau rice and naan breads that they make.  IF they use ghee then the cooking tends to be more towards "authentic" rather than BIR.  There are a lot or restaurants who cook authentic and this where so many people are getting confused between the two.  With regards to the Bengal I have not made their gravy since the very first time.  I tend to use a basic one with carrot, green pepper and maybe some celery if I have it at the time.  Cross contamination can be happening in restaurants without them really realising that it is happening.  Didn't someone post recently that they ordered a couple of dishes and they didn't even clean the pan inbetween cooking them.  When chef is making a curry, say a vindaloo and they are putting the spoon they are using into the pot of spiced oil, this is creating a cross between all dishes that are cooked - lots of different flavours going into the pot of oil.  Also does chefs spoon get washed everytime he makes a dish.  I can't see that it does in a restaurant they is very busy.  I take it you have had your vindaloo over christmas?  Bought or made Pete
With regard to health grounds I think these restaurants do almost what they want until such time as they are caught.

Mark with the greatest respect for the work you have been doing in this forum, I would like to remind you that I posted that "the spiced oil" was the key to making a good BIR curry.  I have been using this method for years, taking the excess oil from my base and re-using it each time I made another.  Obviously the smell and taste of the oil can change from base to base - i.e if I use carrot and green pepper in the base I get a different aromo and taste than if I use say just the basic onions, garlic etc with a few whole spices in it.  Then of course if you make a curry with the spiced oil (a little more than usual) and then take some off and reuse that it turns out even better, that I can promise you,  I know some are sceptical of this procedure, but I am quite sure that in restaurants there is contamination with pans and spoons used.  (Not too hot on the washing up)  Keep the good work up, I look forward to your post.

well done everyone for keeping this forum going and may we have many more years to come

Have a very merry christmas everyone!  Don't eat too much turkey and make sure you get into your kitchens and go curry mad.   I know I certainly will, beginning with a great big one tonight. HAPPY XMAS AND A HAPPY NEW YEAR TO YOU ALL.