You may like to use Mutton it has a lot more flavour than Lamb but it will then need to be simmered slowly for at least 2 and half hours to tenderize.

Indians swear by it not only for it's extra flavour but it's a also lot cheaper than Lamb try it you may be pleasantly surprised.

Layne   

I always use whole fennel seeds in my Lamb Bhoona They always give the finished product a distinct taste which I like.

But be sure to add them at the earliest cooking stage because they are quite a hardy spice and they will leave your curry with a horrid texture of uncooked seeds.

Layne   

Yep looks like you got the texture right I bet it  tastes good too 

Well done Mike.

Layne   

Quote from: Admin on May 10, 2006, 09:37 PM
Good work Layne,

and the pan looks official to.

Stew

Yes the Pan is very official it came from an Indian establishment. I was very friendly with him and he knew I wanted one and believe it or not he gave it to me as a birthday present.

It's solid steel and quite heavy it distributes heat perfectly and made to last a lifetime.

After I use it my Mrs puts it to one side for Me to wash separately she won't wash it with other dishes I'd go mad.

To be honest it's the contents that really count as long as your recipe is good you can use anything.

Oh well Tandoori oven next ha ha

Regards
Layne   

Hi bigjack,

Yep I agree with ifindforu recipe above but you can also use a little runny honey instead of sugar (healthier) and you'll find the mint sauce will then have a nice shiney like texture just like most restaurants/takeaways.

Layne   

Hi Everyone.

Here's my chicken curry on the bone notice the Oil content lovelly!

and the chillies are not for show I like to have a munch on one as I'm scoffing the curry my mrs thinks I'm crazy she's probably right ha ha.

Ill post my lamb Bhoona on the bone shortly.

Regards
Layne   

Hiya Doug.

Welcome to Curry Heaven you will soon be cooking Curry like an Indian pro Chef this site is very friendly and we are all Curry addicts oh yes.

Regards
Layne   

Now that look's tasty.....I 'm impressed with the oil content just how I like it !

What about Chicken on the bone ? I enjoy getting stuck in with my hands and sucking the bones I'll get the cans ready Well Done.

Regards
Layne   

Hi Everyone.

I had a CTM take away last night (the 1st for a couple of months) from my local take away well...... all I can say is they charged me ?5.30 for a spiced Tomato soup Not to mention the Nan (?1.60p) that was like a cream cracker it actually snapped when you broke a piece off my Mrs had to stop me taking it back and throwing it over the counter at them (cheeky B@*#~dards)

I took out the 7 pieces of chicken and slung the soupy like Gunk in the bin. It goes to show all these poxy takeaways are all jumping on the bandwagon pepare and cook the product as quick as possible Not caring if their customer returns for another.

When an Indian 1st opened in my area quite a few years ago the CTM was do die for flavour was lovely and the texture was velvety cream like with just a hint of coconut it was beautiful.

Nowadays sadly you just cannot get a CTM without it looking like and tasting like a spiced Tomato soup Yuck.  I don't think it helps our cause when you have TV broadcasting CTM is the nations favourite food the Indians are laughing all the way to the Bank.

Well I hate to sound like Victor Meldrew but they won't be driving around in fancy Mercs and BMW's on my money Twats !

Oh and I'm not colour predgedist I have been eating Indian food and making friends with some of them for over 20 years as you can see I'm just annoyed Phew !

Layne. 

Hiya Mark

Nice to have a fellow Welshman on board, I think you'll agree this is a fantastic forum

Regards
Layne