Good advice ox.
Or better still, find the business that does Butchers Supplies. There is one with 5 km of my place and they are a great source of a range of stuff.

I know none of the Red Chilli and Oil brigade read this so I feel safe in saying that I made this last night and it was bloody good.  I know, yes I'm a closet Korma guy.  This is a nice accompaniment to a meal.

Mrs Livo asked after a couple of mouthfuls, "What's this vegetable Curry?".  We usually eat a more tomato based one which is a variation of Nentara. 

Quote from: Phil [Chaa006] on September 22, 2014, 05:24 PM
Of course, you could also (try to) impress your more gullible friends with a set of these ...

I have such a set.  In the box at the back of a cupboard.  Although the set did come with 2 plastic lemon juice thingies, which I use all the time.

Quote from: Bengali Bob on September 22, 2014, 10:30 PM
Not a bad looking curry Garp, but it needs more fat, imo.

Rob 

What size drum do you buy?  Vege oil isn't cheap.  Supermarket regular price is $4 or 2 quid a litre. The Asian Grocery sells a 20 litre drum for $44 so I'll be getting one of those having just bought a new double pan fryer for my fish'n'chips.

I love any type of lamb so that looks like a recipe to investigate. I too have never heard of it before.

Glad you liked it.  I found it so simple to do, and as you say, easy to modify in method and spices.  The BIR style dish I produced, with a very bland base, come out pretty well too. Just as nice but different.  I agree it is not a 10 but the potential is there for improvement.  I love the zing of the lemon against the chilli.  Really good.

I had my "Cooking Badge" by age 9. (dib dib dib, dob, dob, dob).   I often cook Thai, Chinese, Japanese, Mexican, Greek, Italian, and anything else I feel like trying.  Sometimes though, you just can't beat a barbequed sausage and onion with tomato sauce and yellow mustard on a piece of white bread. Snag Sanga. Trying to perfect my Cha Shao or Char Sui at the moment at my son's insistence.

Quote from: JerryM on September 21, 2014, 11:05 AM

the insider info would be invaluable - fingers crossed (particularly method)

I've sent her an email so should have a reply for you soon.  I'm itching to have a go at it myself.

Some one should whip him up a hot Korma.

Quote from: ELW on September 21, 2014, 01:04 AM
So do you think bread making is hit and miss or a pure fluke, with regards to kneading?, when is it over or under kneaded?
Regards
ELW

No definitely not.  Under kneaded will not have any (or insufficient) gluten network to trap gasses and cause rise upon heat or fermentation.  Over kneading, particularly with strong flour, will generate too much gluten for the purpose and create a rubbery elastic dough that is too difficult to work with plus the end result will be chewy.

Quote from: Garp on September 20, 2014, 11:06 PM
Chris's recipe needs minimum kneading. I think it may be more down to the cooking in a pizza doofer.

Exactly Garp. My thought was that I may have over kneaded it, producing too much gluten and making the bread tougher than it should be.  I watched an Indian girl make naan and she was so gentle with mixing that I'm surprised it formed any gluten at all.

The thing is that my naan does not have the flavour of shop bought naan.  My naan is nice to eat and the second batch is better in texture but it tastes like a cooked pizza base, ie white flour bread.  I read that some are flavoured with "Rose Water" or "Khus (vetiver)".  I wonder if that is it.

Of course it may just be the flour.  Whenever I've asked anybody I am just told "Oh no. Just ordinary flour". Interestingly I just found this on a flour mill site.

Atta Flour : Produced through a combination of different streams of flour in the mill to deliver a product suitable for use in naan bread manufacture. 
Atta Flour 12%:   A darker, fine grade flour with high fibre that is obtained from high protein wheat used in unleavened Indian foods.


I also just read the thread by SP here that says the BIR restaurant he visited used "Elephant SR Atta flour" here, https://curry-recipes.co.uk/curry/index.php/topic,13151.msg108010.html#msg108010

There is no doubt that Atta flour, being whole grain flour will have more flavour.

Quote from: JerryM on September 20, 2014, 11:00 AM

just to be clear - base is used in the BIR version where as the book version produces its own.

That is correct.  The Book version is so easy.  You basically combine the Tomato, LJ, water and powdered spices in a bowl then leave it.  Cook your onion and chicken with the other stuff then add the contents of the bowl.  The sauce will contain onion pieces as small as you cut them but it was a very tasty dish and was better the following day.

Also note that I used Kashmiri Chilli (Degi Mirch) and only 1/2 the quantity specified and it was hot enough for me.  If you like chilli use the full amount.

I'll scan the page and post the image for you.  Hope copyright isn't a problem here for you mods. If it is let me know and I'll PM it to you or anybody who wants it.  Scan is very big on the web page. Scroll over to the right to see the Madras recipe or right click and save it / print it.