Welcome to the forum glad to see the old lamb bhuna is still going down well after all this time 

This thread is a bit of an oldie, I still use these recipes to this day though 

Thanks for the feedback Philos and welcome to the site 

The madras recipe is similar to how I make mine but with lemon juice and methi, I'm sure this is how simple it is.  I have tried all sorts into a madras and it's just tom puree and chili powder.

Looks good Skaze, I'm glad people are still using these recipes I still use them myself and they never let me down.

Thanks for the positive feedback, I usually add a diced scoth bonnet chili plus a heaped teaspoon of rajah extra hot chili powder, thats usually about right for me.  If your having to put in 9 teaspoons I would say you need some new chili powder  ;D

Nice one Paul, glad it worked out 

Great stuff, if you do go back make sure you take a pen and paper for some notes 

I'm not a fan of Pataks but they are used I can taste them from certain BIR's as Haldi points out mainly Baltis. I swear some BIR's will just add patak paste to a curry and call it a Balti.  As for use in Tikka I am not so keen a lot of BIR's probably do and the amounts they make maybe conceals the taste of them, I don't use it in my marinades even though this recipe calls for it, was a while ago now 

That looks very good, I've not really tried much lamb tikka I always think it would be a waste of expensive meat, I don't really know why and looking at that I am tempted to try it.