Cheers Rallim,where are you in Oz? Joshallen2k use fresh Coriander when you can though when I cant get it myself I use pulped which is available here in France. I would however not prepare the Ashoka Kit without all the ingredients to hand.

flavorjunkie the pics look great and the Bunjarra definitely looks the part. Do you appreciate the marinaded chicken and cooking from fresh rather than precooked?

Well just cooked the Lamb Jaipuri and it was absolutely my best ever curry,for me 100% BIR. I have now ran out of G/G Paste and Bunjarra and will need to replace them however the Bunjarra will need the salt adjusting or as I did before add sugar and the blitzed plum tomatoes to balance out the saltness,any suggestions?

I hope to get back in contact with the Chef over the next few weeks for the other recipes and have him run his eye over my efforts to post them for any corrections or adjustments. All in all I am well pleased with all of what he shared and showed me just need to widen out the menunow or experiment with the basics. Cheers Panpot

Yes it would be good to compare with the originals. Can I point out that The Ashoka Recipes are not my work but what I recorded from the Chef's willing tour of the kitchen and cooking demonstrations. The Guys who got me in there were cool about me sharing it with the members here only and as long as I acknowledged the source being The Ashoka. They are not really for wider circulation and I would hope you will honour that and keep your adaptions here on the site.

I am sure I will get many more recipes from them and even adjustments since I am sure the Bunjarra is a bit heavy on the salt and probably an error. I would want to keep their goodwill for the benefit of all of us, I am sure you understand.

Please post as much as you can,its probably fairly quiet just now given the season but I am sure lots of the guys here would want to know more and if you can add photos,cool.

Sounds cool Flavorjunkie,I for one would be up for learning more and seeing and reading more on your ideas here. I am sure others would too but I am intrigued with your approach since most of the recipes in here are for individual portions anyway just as you would get them from BIRs. Personally developments from the Ashoka stuff interests me and so please post at your earliest convenience.

Well, I have just done my first batch of Ashoka Precooked Lamb ahead of my Neerday celebrations tomorrow, if my head and stomach can take it after tonight. Happy New Year to you all.

I managed to pick up a piece of what the local supermarket here in France called a Gigot. It looked like the knuckle end of a leg but enough to get 1.1 Kilos of chopped lean meat and the knuckle for flavour. I decided to keep the amounts for the other ingredients the same and had a go. The outcome is as the chef said melt in the mouth meat and a rich sauce that tastes and smells fantastic. Secret Santa this I suspect is what you are looking for and I intend to cook with it to include the sauce that to be honest stands on its own as a pretty mean curry in its own right.

Photos before and after preparing the lamb
Cheers Panpot

Hi Stephen Lindsay, I am glad your enjoying the site. I am expecting the recipe from The Ashoka Chef, he uses a special base sauce for it and Patia. In the meantime if you are desperate there is a recipe in The Ashokas little book of try it at home recipes. (though not truly BIR standard the book is useful and pretty cool to look at.) I will look it out and post a copy of the recipe. Cheers Panpot

Welcome too, EdRushArry you will love it here,it can change your life,i has mine. Lots to learn,do and enjoy. Cheers Panpot

Welcome Frying Tonight and congratulations for diving straight in and having a go. I personally measure out two portions worth and freeze in Little freezer bags. This works real fine and doesn't noticeably diminish the taste or smell. I also have used successfully Unclebucks ice cube tray approach to great effect too, its perfect for individual portions.

You will love it here lots to learn,do and enjoy. Cheers Panpot

Hi Aloo Aloo, you will love it here, it can change your life,it has mine. Best site on the web and so much to learn,do and enjoy. Cheers Panpot

Derek, your a star, I have yet to do the precooked lamb and feel that the Lamb Bhuna would be my real test of the recipes I got so I am glad you got a result. For what its worth the chef used the lamb in its finished sauce when cooking with it. Cheers Panpot.