A step by step guide would be great, It's also something I am thinking of doing.

Cheers,
Ken

Nice one. The picture of yours looks far better than CA's original recipe 

Looks lovely  ... are those chips waiting patiently on the side?

One thing I have learned from this series (immensely enjoyable) is 'home style Indian cooking' is not far removed from BIR style. Obviously base gravy is not used in home style because time issues are not a problem at home, but the rest is pretty similar.
Rick Stein done a good job but it would have been great to have someone with expertise in the BIR style field to do this series; I think we would have learned a lot more.
I have purchased the book and I look forward to cooking some of the recipes, with a BIR style, 

Quote from: Unclefrank on July 17, 2013, 02:42 PM
I would suggest if you try this recipe again fry the whole spices longer than stated in recipe and use fresh garlic and ginger, the green chillies should have given a little flvour too, because of the amount of yoghurt used and water, the oil has to be the main flavouring in this dish because of no base being used, ...

Excellent information, this makes so much sense 

Cheers,
Ken

Quote from: haldi on June 29, 2013, 08:36 AM
After nearly nine years of discussion, things have got understandably intense.
We are so close, and this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out

+1

I'm knocking this up tonight Chris, using the mix powder you gave me when I visited your home 
I really enjoy this type of slow cooking, along with a supply of cold beers and Planet Rock on the Dab I'll be in curry heaven 

Cheers Pal, hope you are well.

Quote from: spiceyokooko on April 16, 2013, 06:54 PM
Here's my slightly modified Elizabeth David beef ragu:

Ingredients:

8 oz minced beef (or a combination of beef/veal/pork)
4 oz minced chicken livers
3 oz pancetta

28 grams = 1 ounce

1 carrot finely diced
1 Onion finely chopped
1/2 celery stalk finely chopped
3 Tablespoons double concentrate tomato puree
1 wineglass white wine
2 wineglasses stock (beef or chicken)
Butter/Olive oil

Grating of nutmeg
Salt and black pepper
Star Anise

Method:

Seal and brown the pancetta in about 1/2 ounce of butter and some olive oil, add finely chopped onion, carrot and celery and fry until light brown, add mince and brown evenly. Add chopped/minced chicken livers and after 2 or 3 minutes, tomato puree and then white wine. Season with salt (be aware of how much salt the pancetta imparts) and pepper and a grating of nutmeg, add stock and 1/2 star anise, cover pan and simmer for about 45 minutes to an hour.

When done optionally add a small swirl of single cream.

Nice recipe.
This is virtually the same  as my 'house' ragu sauce  I tend to cook it longer, maybe 3 hours on 160c in the oven, although I take the star anise out after an hour as it can be overpowering (of course, you could use a smaller piece and leave it in but a whole one is easier to find) I've not used the chicken livers before, I'll give them a try next time.

Thanks for the tips,
Ken 

I used to buy them regularly, ... until CRO (and others  ) pointed me in the right direction 
The missus and I used to have a sainsburys 'curry night' on a Friday; 2 x curries, 2 x rice, vegetable curry, onion bhaji, naan breads, and popadums. Now the freezer is stocked with homemade pre cooked stuff I must save around 750 quid a year!

Cheers,
Ken

Sadly the bickering gets in the way of where we want to be; cooking great BIR style curries. Many threads I have read that are close to solving a particular problem usually get hijacked by individuals with personal vendettas therefore pi$$ing everyone off to the extent that the thread dies a death.
The mods really need to get a grip on this.

Cheers,
Ken