One of last night's curries.

I got a swanky new phone, so I've at last got round to taking some photos, which I'll put in the relevent sections.

Presentation could be better but we were too hungry. Missus went corriander crazy.



I used turkey for the first time which was a bit of a disappointment, but that was my fault for not pre-cooking it enough.

All to spec except used normal red chillis, CT's base, Zaal GM, CA's mix.

I reckon I could use it all up in a year! Thanks.

A while back I bought a can of ghee which I think I'm going to risk opening tomorrow for 976bar's passanda recipe. Firstly I should stop buying tons of stuff I never use from Asian shops, but since I'm stuck with some ghee that doesn't seem to figure too highly in the recipes I'm cooking at the moment, I'd like to not throw it away after a few weeks in the fridge.

So, any ideas if it would freeze O.K? I can't see why not.....

You can also just seal the lamb in foil in which you have poured water (and whatever herbs/spices you wish).

140?C for 4 hours and it will be melt in the mouth.

You'd probably be better to reduce the cooking time for Tikka. I've only ever used this recipe to roast a lamb joint but I'd imagine it'd work well for Tikka. I might even try it myself.

I used CR's base. CA's mix and Zaal's gm. When i win the lottery i'll try it with lamb tikka.

I made this last night and it was absolutely delicious even given that the tikka was marinated for about an hour. I did use a strange varity of different chillis I had left in the freezer though. Thanks and Thanks to UB for the original.

I love this recipe and use it when the Mrs is fed up with curry as I can easily seperate the Chicken. That way I don't go over my allotted 1 curry per week

Just as a suggestion I usually precook the chicken by boiling it with spices/ onion before frying. A handy idea I nicked from Jamie Oliver of all people.

Am I the only one who still uses yellow post-its with orange finger prints and some illegible scrawl that only makes sense the day you wrote it?

Is it a regional thing; potato in Vindaloo? I've never had any when I've ordered it. It's in every Vindaloo in Paris, but that bears no reesemblance to any BIR curry.