While not overly impressive in aesthetics, it all looks perfectly edible to me.  I'm not huge on garnish and after one recent attempt at improving the appearance of my foil trays with chopped fresh coriander, I'll no longer bother. A bit of colour in a dish never hurts though. Kids love Korma and I'm a big kid.

The naan breads there look exactly like the ones I turned out 2 days ago in my most recent effort to find "The One".  I thought I'd done something wrong as the whole things puffed like balloons rather than getting little bubbles all over.  They were pretty good though and getting closer to the target.  More on that in a different thread on naans though.

I understand that the body reacts to capsaicin in unusual ways.  It is an irritant to most animals, hence capsicum spray, and anyone who has ever touched their eyes or ugly bits after handling even a mild one will appreciate this.  It is remarkable that the substance is somewhat addictive since while we shouldn't care to repeat uncomfortable sensations, we do anyway.

The 2 Davids :
When I was at college we had an "ornamental" chilli plant that would cover itself in tiny little red fruits that were actually incredibly hot.  A couple in a dish, even without the seeds, would spike the whole thing right up, yet we had a friend (David) who could just pick them and eat them straight.  Not just one but he had no need to stop.

I have another friend (David) who used to deliberately order his Mexican food and Pizzas with extra heat, so much so that the sweat would run from his brow and drip off the end of his nose as he ate them. 

I find it incredible that some chillies require the wearing of protective gloves to prepare a dish, yet there is somebody capable of eating it.

A month ago I was given a box of chilli chocolates for Father's Day by my daughter. It had 12 chocolates being 3 of each in Mild, Warm, Hot and Extreme.  The mild was not much more than chocolate. The warm you could feel the chilli but the taste was good.  The hot was as much as I wanted to try and I only ate 1.  Needles to say the 3 Extreme chocolates await some fool stupid or drunk enough to put it in their mouth.

Slow lamb.

I also did a Badami Beef in the pressure cooker, some spinach dal, and had some leftover Rajma Masala from the previous night.  Some rice and naan bread, then settled in to watch the Burgess brothers and James Graham show the Aussies how to play Rugby League in the Grand Final of the NRL.

Well this could have been a disaster but it all turned out OK.  I found an unopened pack of foil trays.

"Phew," (wiping my brow with the back of my hand.) "that was close!!!"

I began this by first analysing the original recipe for the slow cooked lamb and deciding on suitable "currified" ingredient substitutions.  Possibly not surprisingly, once the Napolitano sauce was modified it turned out pretty similar to a base gravy and examination of JB's looked pretty close anyway so I made a reduced quantity of that first up.

For the pre-oven work on the main dish I cut the lamb smaller and only used 1/2 the quantity, then fried off some usual whole spices followed by onion and G/G paste then added the lamb to brown it off.  I subbed in some red and green capsicum and green chilli for the carrots and celery before assembling the whole thing in a lidded cast iron Dutch oven.

5 hours in at 130'C and with a stir 1/2 way through and the result was a very pleasing, fall-apart lamb curry.  (Slow Lamb).  This shows a lot of potential for tweaking into any number of differently spiced dishes.

Wow,  that one looks delicious.

Ah but we digress yet again, so back to the curries in the OP and questions that again threaten to derail the post;

By comparison to say Kashmiri or Jalapeno, how destructive are the Naga chili?

What is the reasoning behind the fascination that curries must be "hot"?  I understand that some should be and actually need to be but not all BIR dishes are lip blistering, are they? (Remember, I'm on the other side of the planet and certainly out here not all curries are hot.)

To all who use the foil tray for serving, you are not following the instructions on the pack.  My ones, at least, clearly state on the pack they are only for storage, baking and freezing.

So I'm told. I don't have the book though, only those 2 pages.

Pics of the recipe in prep from the other day. I became too busy to photograph the finished dish when it came out of the oven but it was every bit as good as I remember it. My daughter's boyfriend ate it for dinner that night then breakfast and lunch the next day.  He said he'd never eaten lamb anything like it before.


I boned out another leg last night and this time I'll be doing the Currified version.  I'd better duck out to the shops first though. I've run out of foil trays.

Have you ever watched "Man Vs Food"?