Should  read,
on to the Badami Lamb Passanda itself. The inclusion of the Garam Masala really changes the taste to what I'm used to from a BIR, The changes.........

Thanks for the info on measurements CK. You say you have used the Ashoka base, while Bobby Bhuna dismisses it. Would love to know why there is two differing views. I suppose we are all trying for the same taste, but living in different parts of the world and each one of us has differing taste buds, we will never really agree on that definitive taste.

Could someone please point me in the right direction for the Rajver Base. Ive seen it in a post , but is there a post with set out as a list format that makes it easier for printing off.
Thanks in advance.

CK I would also be interested in the base that you used in your first attempt.

Having recently bought KD's New Curry Secret, I thought I'll give her Lamb Pasanda a go. This was my first attempt at anything by Kris Dhillon, as this is the first book of hers that I own.
First I made her Garam Masala, then her base. The base is very lightly spiced and I think this will work with the milder curries, such as Korma's and Pasanda's.
On to the Badami Lamb Pasanda itself. The inclusion of the Garam Masala completely The changes I will make on the next attempt are, omitting the Garam Masala and will add some sugar to sweeten it a little, how much not sure, as it will be trial and error, Will post the results when I have it to what I'm used to from the BIR's.
This is my favourite curry when i don't fancy something hotter.

I'm with you on this JerryM, that there are a red and brown version of the Madras. Having never been to a BIR futher North than Northampton, I'm keen to know what they're like further up country. It seems to me that those north of the boarder prefer a sweeter curry and was wondering whether that applied to the Madras as well?. Here on the Isle of Wight, Madras's vary from restaurant to restaurant.

One further observation on yesterdays Madras is that the use of Garam Masala in SnS Madras seemed to come through to much. Whether this was the fact that I was using Kris Dhillons for the first time,  whereas before I had used Pat Chapmans. Another reason it could be that my pinch was larger than usual.

Welcome Taff, you've certainly joined the right forum in your quest to find that elusive taste, from all those years back. I've not made a Vindaloo yet, but it's on my to do list. I'm sure there are a few on here  who will point you in the right direction. This is a really friendly MB.
Bob

Cheers for the info,will now have a go at the Ashoka base.

As I'm unable to get hold of East End on the Isle of Wight, are there any alternatives, and if so what are the brand names?

Many thanks
Bob

Hi BradM, always good to hear from other R's, no matter where in the world you are.
Hopefully this coming season will be the one, although been saying this for too many seasons now.