Well done Swampy, I agree this is a brilliant base and if it wasn't, I know you would say so.  Ive had various people taste the bhuna I made using the base (mostly BIR fans) and they all agree this is very much like an origional BIR curry.  Im chuffed to bits with it.

Greg, I think we all have disasters as we go along but if I were you I would give this new base a try, following it to the letter and you should be ok.  I made some minor adjustments by leaving out the finely chopped on the work surface for a good 2 hours.  This helps to develop the natural sugars in the onions and takes the edge off them after they have just been chopped. I also added chicken stock (not stock cube) and let it simmer for 2 hours with out the lid on and kept the right viscosity by occasionally adding hot water (you could use chicken stock here)and stiring. 

You could also add some roes water which adds a realy exotic element to it.

Hope this helps,

Lorrydoo.

Good pictures mike.  If I were you I would leave the base simmer until the oil does appear and keep adding hot water to keep the viscosity right.  I found adding rose water helped with authenticity with the final Bhuna and I simply flash fried and then boiled the lamb in a little water without any spices. 

Lorrydoo.

Hi Dominatrix, I too find that this base is very good and its actually taken me by surprise at how close it is to a BIR.  One of the strange things I have found is that it produces subtle tastes that are normally attributed to other spices i.e cardamoms.   

The other bases I have tried have been good and I particularly liked ifindforu's base but this new base takes it up a level in my oppinion.  I could be talking a load of hot air and what I produced yesterday was just a fluke but I sincerely hope not.  The only thing missing is the chicken flavour and I added some rose water which gave it a nice exotic depth.

Admin did say this was a real Bradford base and if it isn't, then it is certainly doing a good impression of one, particularly if you tweak it to your personal tastes.

Lorrydoo.

CA, this I feel is a stand alone good quality BIR type curry that is close to the real thing.  That said, it does still need tweaking for personal tastes.

In an earlier post I mentioned that chicken stock was needed and was in fact added to my final curry, along with a further adjustment of kerwa.  I also left the finely chopped onions out on the work surface for two hours, as a means of mellowing them and subsequently developing the natural sugars.  The final sauce was also vigorously simmered for two hours and boiling water was intermittently added to maintain the correct viscosity.   

I have now tried this curry cold (breakfast curry) and it is so good I cant believe it is so close to a GOOD quality BIR curry whilst being so simple to make.  I just hope I can recreate it when I make another batch but I should be able to given that I followed both recipes to the letter.  Like everyone else on here, I have searched for years to create a curry of this standard and this is by far the best one ever, would recommend to all.

This is a finished lamb Bhuna using Curry Kings recipe, I have found that it is very close to the real thing.

This is Admins excellent base that I made yesterday, I let it simmer for 2 hours and blended with an hand blender, keeping it submerged in the sauce at all times so as not to let in any air.

I have now made this base and it is excellent, the best Ive tried up to now and Ive tried a few, including Darths and ifindforu.  It beats them both hands down, particularly were the authentic BIR taste is concerned.  I made Curry Kings Bhuna with it and it was brilliant. 

Lorrydoo.

CK, I have made your Bhuna using Admins new base and it was superb.  I have had so many failures lately, I thought it would be impossible to get close to a BIR curry.  But your Bhuna coupled with the new base is very, very close to the real thing and must be one of the best on this site. 

It would possibly benefit from chicken stock and I made an adjustment at the end of cooking the Bhuna by adding some rose water and this gave it a real exotic taste. 

Many thanks CK,

Lorrydoo

Curry King, the new base states in step 4;  "4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture."

Do you add the garlic and ginger raw?