Hi Kevin
What i do is heat some oil in a saucepan with 2 bay leaves, 1 star anise, 2 inches cassia bark (or cinnemon) half a dozen cracked green cardamums, some salt, 1tsp ginger paste, 1 tsp garlic paste 1 tsp turmeric, 1 tsp corriander powder and 1 tsp garam massala.
When everythings sizzling well; add the lamb and keep stirring until the meat is browned off. Then add enough boiling water to just cover the meat, turn the heat right down and simmer for an hour with the lid on. If its still a bit tough (doubtful) leave it to simmer for a bit longer. Its not my recipe - I got it off this site but cant remember where. I think its one of CK's. It has never failed me (yet)

Regards
Mick

Quote from: JerryM on June 30, 2011, 06:53 PM

i don't think we could actually (or want) to produce a copy of the key jars. dropping the pataks out of where they are used and putting back individual ingredients is what i have in mind.

i use it in tikka marinade and red masala.

Hi Jerry.
Be the first to try this superb paste free marinade https://curry-recipes.co.uk/curry/index.php?topic=5829.0 

Regards
Mick

Hi Gazman

just tried this and it was great. 

I used some of my own chicken tikka https://curry-recipes.co.uk/curry/index.php?topic=5829.0

Next time tho I will probably increase the salt to 1 tsp, but all in all it was very nice

Cheers
Mick

hi gary
found this link http://learn2cook.vpweb.co.uk/default.html
regards
mick

I tried re-using the marinade with a second batch of chicken (as I suspect some of the restaurants would do) and guess what? It actually tasted even more bir-like 

Yes I think you're both right. We all owe them a massive thank you. Without whom we would all be doomed to making crap curries

THANK YOU

and with 27000 or so views, it must do it for a few others as well. Its a pity that one of the "Old Masters" like Darthphall doesnt post here any more. mind you nor do any of the other older members: CA,UB,SS, Bobby Bhuna, Joshallen Jerry M.

Such a shame

Quote from: Phil (Chaa006) on June 13, 2011, 09:56 AM
I've lost track : which is the best base on Cr0 ?
** Phil.

Sorry Phil if you read the very first article: https://curry-recipes.co.uk/curry/index.php?topic=674.0 Stage 1 the Gravy - This is the base sauce i refer to.
Quite unusual in the fact that there is no tomato of tomato puree used, and loads of garam massala instead of spice mix but it just does it for me.

Yep. This is the best base on cr0

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