This lamb is only good for the grill
or BBQ. The high heat should remove
most of the fat etc.

Yes, It does look like crap raw to
the eye, however I suspect the take
aways use worse.

The idea is that most of the unwanted
bits run out. The spice's do the rest.

Gareth,?It's ideal for the BBQ, just as good
or as bad just like burgers pls dont forget
it's part of a meal.

I used the vindaloo cook in sauce
(add a tin of water) and i would give
them 9/10 back a couple of years.

I did not notice any brand change or product upgrade!
You know, new flavour...extra big tin etc...

however they soon started to smell of thickening
agents (like a flour smell) and just un-well in the pot.

I won't use them now.

PUZZLE!!!
I found a jar of vindaloo paste from around
8 years ago, it was made down under and imported.

Thought they were British! any one go any info
about the imported stuff around this time?

graeme (i cant make a curry I give up etc..etc)

This is very complicated....is it worth
all the bother? this is now science for sure.

My local served up a dish last night
that was red and over the top with tom.

Me and Ann were both thinking, if they
can't they use red colour at the mo,
so in go the tom's.

very poor vindaloo, very poor!
not going back for a couply of weeks.

Graeme, ( I can not make a curry i give up fame) ha you remember!!

Fantastic stuff.... :

Me Tooooooo:-)))))

I used the same minced lamp from the same store,
cost about ?3.80 for a large own brand pack.

I used it for kabab's and will use it again.
I simply mixed the lamb with the spices and tested.
After a few adjustments the kabab's was spot on.

I still can't emulate the mint Raita that comes from the
take away though:-( some one told me to use Colemans
mint sauce, yet to be tryed.

I cooked the Kabab's on the BBQ, they were moist,
not oily, fatty or to dry. With a nice texture, most of the
fat ran out.

However I used the same minced lamp for a pie, and it was horrid,
with the mince sitting in a pool of fat, even after boiling the mince
and draining, I poured boiling water over it too!

But for Kabab's etc great stuff.

Thanks all,

I am now guessing I blend the base two much, it goes like a think soup.
I can see the stick blender working better, may be i just seen some
onions on the top that they missed, or it had not been blended
when i saw it, that sounds right

The pot of gravy i saw looked watery, light brown ( slightly red)
with red oil on the top. I went home and made a curry that night:-)

Pete, I will post a curry when i get round to it but from a book I have,
sweet and sour king prawns, others may have cooked it.

I just wished i had took a pictures, not included in the story was the 4 day
"red lobster facial" with the added "skin peeling off effect"

I think dillion's paint stripper would have been a better name for it.
Indeed the horror on peoples faces as I walked up to them in my daily work
was enough to remind me i was now transformed into a stinking red lobster,
the smell was so bad it was not polite to ask any questions!

Believe me it this stuff really gets under your skin, and removes it!

http://www.users.zetnet.co.uk/ejones/ufdi/faqrec/kd.html

I have come to the conclusion some of the people on this site
are better cooks than they think they are, honest.

If we were to combine our efforts like a take away,
we would be as good for sure.

Now none cream dishes...mad arse, etc..

I dont blend the onions.
Chop them thin and fry for 20- 30 mins, add
garlic and ginger fry 5-10 mins, add tom's (and spices
if any) i add pepper and salt, fry again for about 10 mins
then add water to cover, and the same again, and a bit more:-)
Simmer for an hour or so.

I have see the base in kitchens, it does not look blended to me.
Some onion is still seen, but well broken down under the red oil.

When i blend it all goes wrong, my base changes colour and flavour

(great for pasanda etc i guess that type of base but i am talking
about madras etc diffrent creature)

The final cooking in the pan seems to breaks down the base further
but leaves a little texture:-)

Has anyone had any luck with blending for mad arse etc...I sure dont,

I get better results with out blending.

graeme.

Thank you

graeme.