Hi

This is definitly my favourite korma with only slight variation to the recipe (and i have tried every korma recipe under the sun!

Barry

Poppadums: 2 spiced
Starters: chicken tikka or chicken chaat poori
Main: lamb jalfrezi or balti
Sides: aloo gobi
Bread: keema nan or garlic chilli nan
Rice: Pilau
Desserts: none
Drinks: coke (cant drink alcohol with food)

barry

Hi

I make this with two tbsp yoghurt added and I think it adds to an already great tikka imho.

Regards

Barry

Cheers paul.  will let you know!!

Regards

Barry

Hi PaulP

Yes, a big fan.  Had not tried it up until this week as thought the ingredients and spice mix looked too simple for it to be worthwhile!  I made the madras on tuesday and was blown away with how simple and tasty it was.  It had a real depth of flavour to it which surprised me.

I did not think the oil content was over the top, in fact it seems to give off less oil than using the normal oil, frying spices etc technique which is usually used!

I cant wait to compare it to my usual bases and also to try it with sced's spiced oil!!!

Regards

Barry

Hi

My ginger weighed 40g at 2"x1" and there was no overpowering taste of ginger in the base.

Barry

Hi Hcool

A lot of the T/A's will use mutton (sheep)  which if slow cooked is less fatty tasting IMHO.  That is what I always use as well because of lamb tasting fatty.  You can get from a halal butcher!