Still a superb recipe, and the lack of commercial pastes gives a fresher, less industrial taste IMO.

Made a wee batch last week:

 

How did your last admin role in this forum work out George?

When I joined this forum, there was little other material available on BIR.

Nowadays YouTube etc is awash with information (with videos) and will provide any newbie with just about all they need. This forum has become somewhat redundant and irrelevant. To try to keep it alive and kicking is, in my opinion, futile.

Also - if George had any power over this forum, we wouldn't need the 'last post', but the funeral march.

Quote from: Secret Santa on May 04, 2021, 03:40 PM
Oh, and is anyone going to tell him that mL and grams are not the same thing?

In many cases they are equivalent.

That would be Rich/loveitspicy once of this parish?

I always use a variation of Panpot's recipe/method for precooked lamb. It has never failed me:

www.curry-recipes.co.uk/curry/index.php?topic=3922.msg35424#msg35424]

As Livo says, shoulder or leg are ideal. Tesco often put half-legs or half-shoulders on half price offer.

Quote from: livo on April 09, 2021, 09:35 AM
While I can't argue that this phenomena exists, there is also the fact that some food is simply not as good as it once was.

Is that a fact or just your belief (particularly in relation to BIR to stay on topic).

Quote from: pap rika on April 08, 2021, 04:34 PM
hopefully he stays true to his claim of old school and provides a base from the 70/80s era, and not a generic copy.

As I've argued before on this forum, memories of curries from many years ago don't mean that they were any different or better. Maybe this article will help -

https://www.huffingtonpost.co.uk/entry/power-of-food-memories_n_5908b1d7e4b02655f8413610

This quote sums it up for me:

'That

That looks brilliant, mate.