Quote from: livo on November 01, 2020, 08:34 PM
Fresh buttered white bread, hot deep fried and salted potato chips

Ah the delightful crisp butty. Salt and vinegar crisps is my preference. And definitely white, buttered bread.

The thread is now utterly off topic!

Quote from: George on October 31, 2020, 08:16 PM
Secret Santa - I could have predicted that before you almost wasted your time. This thread is about lamb bhuna. Your result sounds similar to the lacklustre results I attained using chicken with various other sauces in the same range.

I'd agree that lamb would probably flavour the sauce more than chicken, but still, it's never going to be more than an emergency curry. I wouldn't go out of my way to buy it.

Quote from: livo on October 30, 2020, 10:02 PM
Don't forget the beanz mum cause beanz meanz Heinz!!!

A million housewives every day, pick up a tin of beans and say, beans, means, Heinz!

Ah the old days eh.

I think this particular sauce would go well on a hot dog though. And don't forget Heinz ketchup, that's got to rate as the best tomato ketchup ever.

Well I made it but feeling too lazy to cook I just tipped the bhuna sauce and spices into a casserole dish with two chicken legs, gave it a good stir and cooked it covered for about 1.5 hours. So with the caveat that I didn't cook as per jar instructions or even the way I intended to cook it, the verdict is ... meh!

It was ok but really just what I expected from any jarred or tinned curry sauce. It doesn't resemble any bhuna I've ever had. I only bought it as a store cupboard item in case the Covid pandemic turned into a zombie apocalypse and it wasn't all that bad, just in no way worthy of any special praise.

Quote from: George on October 29, 2020, 12:15 PMSo I suggest sticking to the method on the jar (frying the lamb first), except for longer, slower cooking, and adding a bit of water to the ground spices, to form a paste.

I haven't used my first jar yet but my gut feeling would be to gently cook raw lamb in the sauce, maybe watered down a bit, until done. So 1.5 - 2 hours. I would then cook the curry as normal with spices into the oil first and then using this curry-meat-stew as the base sauce. I wouldn't fry the lamb as the spices in the sauce penetrate better, in my opinion, if just cooked raw in the sauce as if making precooked lamb. I'll do it that way in the next few days anyway except with chicken as I've got a couple of chicken legs I've got to use up and I'll report back as to the result.

Quote from: Peripatetic Phil on October 17, 2020, 07:25 PM
I can now report that extruding chilled kebab mix from a piping bag is considerably more difficult than extruding freshly made ... Not sure how to resolve this ...

How about extruding when fresh and then chilling the resultant kebabs? Or is that too logical?

Sounds like an unholy marriage of mango chicken and chicken korma. Not my fort

Quote from: Bengali Bob on July 23, 2020, 01:14 PM
My starting point for the base gravy will be 1 drop per kilo of onions.

I don't think it's meant for the base, only finished dishes (biryani, korma etc.).

Knowing it's your particular favourite, you should have tried it in a korma first George as meetha attar is, as far as I can tell, only used in Mughlai dishes. Also, of course, biryani. But I doubt any BIR, except perhaps for top-end restaurants, will ever have used it. Oh, and like others have said, this is a concentrated form of the essence so a drop or two only is needed per dish.

Quote from: Bengali Bob on July 20, 2020, 02:01 PMDoes indeed smell of Kewra, and I think rose, and other things I can't place.

The thing is ... does it remind you of any BIR smells? Maybe like biryani of old perhaps, as that's where it would traditionally be used?