is that the same farmer who unearthed the fossil of the first lesbian dinosaur?
think they called it a lickalotopus or something

Hi Garnett
I would try increase the cooking time of the lamb to about 1&1/2 hours on a low simmer.Depends on the cut of lamb really. The cut of lamb I use is usually neck and is pretty fatty and tough. You could perhaps try increasing the heat towards the end of the cooking time to boil off the excess water.

I pre cook my lamb using CKs recipe https://curry-recipes.co.uk/curry/index.php?topic=1915.0 
but I increase the cooking time to 1&1/2 hours.Any longer and the lamb becomes a bit dry-tasting

Hope this helps
Mick

 ;D

I use CK's recipe for cooking lamb https://curry-recipes.co.uk/curry/index.php?topic=1915.msg16602#msg16602. Did some last night but increased the cooking time to 2 1/2 hours.It really does melt in the mouth etc

Ive finally used up 2 batches of Ashoka Base and I am following BBs advice and using SNS's 2008 Base. I found the Ashoka base gave the curries an unusual aftertaste which I put down to my tecnique but I now think its possibly something to do with the marg

Jerry M
Sorry for the delay in replying, but thanks for the very concise answer

Hi Jerry
did you think that cooking the spices for so long cooked out the flavour/spicyness of the final dish? I once read a thread by BE where he said that if you fry the spices for too long then your kitchen would smell like a bir but the finished curry will lack the subtle aromas?

takes me 10 - 12 minutes mainly because I use a lower heat than most to avoid burning anything, and try to ensure the g&g + tom puree is cooked properly. My hob is halogen and I cook in a heavy cast iron wok which takes an additional 5 or so minutes to heat up

Thought I'd start this thread so that hopefully other members can post their adaptations to the recipes to make them work with the Ashoka base.

I tried Chris 303s Rogan Josh last night with the Ashoka base.

I didnt have any black cardomums so I added a couple of extra green cardomums to the Masala spice mix.

Because if the spicyness of the Ashoka base, I decided to only add 1 tsp of the masala and only 1/4 tsp chile instead of the 1tbsp and 1tsp respectively. The results were excellent.Very Tomatoey and spicy.

I cooked 2 off - one as per the recipe, and one without yoghurt or extra chile.
The chicken was moist and succulent - far better than the pre-cooked methods I have used before.
Personally I preferred the yoghurt free version but this is just my personal preference
I did intend taking a few piccys but devoured them both with a couple of nans and multiple cans of
wife beater. 

Hey Onion B
have you got a recipe for Shashlik?
Cheers
Mick