I've made lamb curries using either leg of lamb chopped up or lamb steaks (from leg). Cooked for at least 4.5 hours in a slow cooker with a little base sauce and some whole spices.
The lamb curries turned out excellent although at some expense compared to chicken.

I haven't tried any cheaper cuts but I imagine a BIR would use cheaper than leg.

Cheers,

Paul

This one is my local:

http://www.saffronliverpool.co.uk/cuisine.htm

Apparently they are Nepalese.

Paul

A couple of people on the other forum seem to like their Revel wet'n'dry grinders.
Some good reviews on Amazon and a few broken ones too.

Paul

I would say pretty healthy if you go easy on the salt and oil, and make the oil part of a managed diet/lifestyle.
People are so scared of oil and fat these days but you will die if you don't eat any oil or fat.

Most BIR ingredients are good for you generally: Garlic, ginger, onions, turmeric etc.

Regarding the oil olive oil (extra virgin or virgin) has too much flavour and light olive oil has lost most of the health benefits. Two other oils to consider are virgin coconut oil if you are a "believer" or this one is quite new:

http://www.glutenfreeshoponline.com/gluten-free-diets/macadamia-nut-oil/

Macadamia nut oil sounds pretty good so I'll give that a shot next.

I've put myself on a reduced sodium diet and only allow myself 3 grams of salt per day. Hard going but I'm trying to avoid blood pressure meds.

Paul

Hi Terramamba,

I love your posting with all the clear photos and stuff. I've made the same base (ifindforu) although I think I used a bit too much g/g paste and spices and didn't make it up to volume (I now estimate 6 to 6.5 litres) and didn't cook for long enough after blending. I'll get it right next time and next time I'll put it through a sieve or buy a food mill as I really feel it improves the texture and taste of any base sauce. This idea was introduced by Chewytikka and it really works but makes for more washing up!

I can still cook edible curries with it though, I just water it down and cook it more in a pan before making a curry.

Cheers,

Paul 

Quote from: DalPuri on January 17, 2012, 12:22 PM
Wasn't sure if it was ok to mention it, so i left out the link in my post.
But you know it Ray, i saw you'd posted there recently 

Frank.

I don't see what's wrong with a link to mamtaskitchen. It is a useful resource although not BIR.
Any spice mix (or gm) with a significant quantity of mace or nutmeg would have me running for miles.
I don't think mace or nutmeg feature much in BIR food.

Paul

Great post emin-j. I must admit I seem to have lost my mojo since making a mess of ifindforu's base sauce recently. Made a curry last night for me and the missus and it was ok but nothing special.

Paul

Hi CH, totally agree with Ray about the ABC recipes and about reducing the amount of mace, and possibly cassia sticks when making that base. I did like the way the dishes all came together when you used the pre-cooked meat and veg.

One to revisit sometime.

Paul

Hi Director,

Any chance of posting your chickpea curry recipe please?

Cheers,

Paul

I think the potatoes removing salt is an urban myth:

http://boards.straightdope.com/sdmb/showthread.php?t=528089

The only way to make a dish less salty is to add more of every ingredient except the salt.

I think with heat caused by chilli once again you could double up your recipe except for chilli and then you would have half as much heat.

I have found that coconut block and probably yoghurt and cream take the edge off the heat in a curry but will obviously change the flavour of the curry.

Or just learn from your mistake and serve up a hot curry 

Paul