I think its a key difference in BIR from traditional ie a lot more is used both in base and mix.

Clearly no need to hold back on heaping the spoon

Thought from title a "v". No comparison brum is defo best.

Might be too late for visit. Never had good curry on the mile. Just different to what I'm used to. Shanams is only place on my radar after their rasmalai.

rev 2 shanams should have been sanam's. at least i got the other difficult spelling right.

pics.

the onion browned ready for adding the water spice mix


the finished dish (i then blended it)

BIR in the uk are for sure going through hard times.

Quality is defo suffering.

The 30 years hey day may hold true.

I'd still sign up for an Xmas do and well pleased (sorry) that I know what the adil can taste like - there might be equals but very few better.

Off for some tickets and to check the stars.

Livo,

Too kind by far.

I may of not been clear enough - im trying to replicate what I only describe as blackened lamb.

The 9 hr recipe looks an exact match.

Not all is lost so to speak as once this is mastered then your friends - what I would call sauce sounds what I will need. I've never tried taking lamb into 1 pot cooking as I would call it and need to do it in steps

Looking forward to how you get on.

Livo,

Looking forward to sharing on all not just curry.

I do intend using the recipe as a side line learning (for BIR purposes). The thought being just to play around with the spicing and whole spice. These being 2 areas i don't know enough.

Will let you know how i get on. 1st will be to use BIR mix then the balti mix used for the adil balti.

Best wishes

Jerry

100ml per 800g onion is min for BIR.

Banana Kashmiri (posted).

Ps think a different method - focus on not eating more than 17g sat fat per day over a long period but accept occasional curry blips. Also watch sugar and salt more difficult than the sat fat.

Had inkling livo knows cooking.

This book recipe did not disappoint. It is a traditional version and had to make closer to BIR to suit my buds - in short left out the curry leaf and blended. Rest to spec.

Loved it. Really quick and easy to make. Not BIR for sure.

Its a tad like staff curry but c/w iffu recipe much quicker to make.

Going fwd I would set the onion off straight away then mix the wet ingredients in parallel.

I'm not sure how much effect the browning of the onion has. I have tried this in base before and a reason for revisiting in this recipe. You need to use wok. I used 3kw for about 15 mins and chopped onions fine 3mm sq.

I like fennel and found the balance spot on (there but you could not pick it out).

It's not quite a 10 recipe. I don't know what it needs (I guess I'm being unfair in unconsciously comparing with my norm BIR which is wrong)

Gut feeling is the coriander is just a tad too much. Going to have to think about how the spicing could be tweaked a little.  Rest I would not change.

I think this recipe might just be what I've needed to push my knowledge of the spice envelope. Got my mind racing.

It really is perfect for midweek curry.

Spot on livo

Ps will add pics from desktop

I buy the bonnet type - thought was nagga.

I cut in half scrap out seeds then add to a tin of toms and blend then ice cube.

I think plastic gloves are needed and don't breath the air around the blending (hold breath).

1 off ice cube is heaven dropped in after the spices. Have used 2 off per 400 g tin but now using 4 off.

Gav Iscon,

Real dissapointed for you and quite a shock.

Interesting on the stock. I only picked the taste up in the lamb dish ie not in the chicken.

The gelatine is big no no for me too. Will be sticking to stock cubes.

Given you say they are in different premises that may be cause - grasping at straws though. As you say our recipe produces very good result and very close to what I experienced.

The midlands has always had a real drawback on consistency - I believe down to chefs moving around.

Me still looking forward to further trip Xmas if it comes off. I'd still love to taste a base.