Made the keema kaleji for the first time last week, absolutely fantastic!  ;D  (motivated from reading elsewhere)
Deep and rich, too good. Just like he says in the video.

Have made it three times now. The second time i added 1tsp of kashmiri masala paste....ruined.
The third time i added peas, potatoes and fresh coriander but left out the liver and realised that the depth of flavour doesnt come from the liver, but
the fried onions.    (and possibly the amount of g/g paste  )


2 or 3 tbsp veg ghee
2 tbsp oil
3 tbsp garlic paste
4 tbsp ginger paste
3 large ripe tomatoes
A good handful fried onions
1 rounded dsp turmeric
1 rounded dsp chilli powder
1 rounded tsp salt
300g mince
300g lambs liver
1 cup of water
1 tsp garam masala


Fry g/g paste until golden brown and the rawness is cooked out.

Cook tomatoes down until smooth and oil oozes.

Add onions,spices and salt with a drop of water and cook
for 15 mins or until smooth and oil oozes.

Add mince and liver and water and cook, stirring regularly
for 30 mins or until almost dry and oil is released.

Add GM off the heat, stir and serve

Serves 2 - 3.

An interesting point made by a chef i was watching on youtube
said that in one of his first jobs in a French restaurant,
he was assigned to the saucier
to learn how to make borderlaise sauce.
He was told that the size of the vegetables should be cut in
relation to how long they're going to cook for.

So he asked the saucier, "why have you cut these ones so small
if they have to cook for an hour and a half?"
The saucier looked at him, paused for a while,
then said "you're a genius"
From then on, the saucier changed his recipe from the
classical way of making it.

He said the flavour is so much better than when cut small
using the traditional classic French technique,
and was surprised that nobody had ever thought of it before.

The bigger the pieces of veg, the longer they take to release their
flavour.
If you cut them too small and say cook for 2 or 3 hours,(as in a base gravy) there's going to
be no flavour left.

Frank. 

Either you're being sarcastic, or your post was meant for another curry forum. 

http://curry-heute.com/2014/05/10/pound-a-curry-bedford/

http://www.bedfordshire-news.co.uk/Lifestyle-and-leisure/Tikka-chance-on-Bedfords-new-Pound-a-Curry-Indian-takeaway-20131205170645.htm

Quote from: mickdabass on April 18, 2014, 08:43 AM
Cheap butter has a high level of solids and therefore a low "yield" of ghee.

Not in my case.
I made some ghee yesterday using 4 packs of tesco everyday butter (

Oh well, at least i said "probably" 

www.youtube.com/watch?v=UBFOpcIkPZQ

This guy was probably the first to show the inverted method. Way before Shilpi, h4ppy And CBM.

Surprisingly cheap for Halfords. You won't regret buying one. 

Ahh, so it's a tikki. I never read the recipe when posted and assumed it was a curry.
Watched a few of The Foodie YouTube vids last night. He was with a chef who made a veg tikki covered in roughly bashed cooked papads.  Looked quite good with a crunchy coating.
The chef said masala poppadoms are the most sold item in restaurants in India.
One for Phil perhaps?   

I bought one a week ago from home bargains for 11 quid. Better and hotter than any electric cooker I've ever cooked on. Well worth the money! 

http://www.homebargains.co.uk/products/4085-pursuit-gas-camping-stove.aspx

You can buy them for a similar price from Amazon or eBay.

Frank.