ROFPMSL Blummen' 'eck you don't mince your words do you Santa? I think you'll have to get in the queue for the restaurant though luv

I've seen the post you mentioned (my sides are still hurting) frankly, it only raises more questions. :

Has the word "gullible" been removed from the OED?

Khadey Masaley Ka Gosht / Lamb with Whole Spices, Chillies and Yoghurt

This spicy lamb dish is cooked with whole garam masala, fried red chillies, onions and yoghurt. It is similar to a classic rogan josh but hotter. If you have time, marinate the lamb with the ginger / garlic paste overnight.


Serves 6


Ingredients:


4-5 onions, finely sliced
200g oil or ghee
8-10 large dried red chillies broken or snipped into pieces
2-3 green chillies, slit lengthways
2 x 3-4 cm pieces of cinnamon stick
4-6 cardamom pods
4-5 cloves
4-5 peppercorns
1-3 blades of mace
500g boned leg of lamb, cut into 2cm cubes (ask your butcher to saw the bone up and give it to you)
2 tbsp Ginger / Garlic Paste
4-5 tomatoes, chopped or 250g canned tomatoes
200 g Greek style yoghurt
1-2 tbsp chopped fresh coriander
salt


To garnish:


1 large potato, boiled, cut into cubes and friend until brown
2-3 eggs, hard boiled and cut into wedges


Instructions:


Fry the onions in the oil or ghee until golden and crisp and then set to one side. Fry the red and green chillies in the same oil for 2 mins over a medium heat, until they are just getting darker, then set aside with the onions.


Reheat the oil or ghee in a large heavy based saucepan until it forms a haze, then add the whole spices. Saut? for a minute or so until they swell and change colour. Add the lamb (and bone) and turn the heat to maximum. Stir once to level out the lamb, then cook, stirring as little as possible until the lamb is well browned on all sides. (If you find the bottom of the pan is browning too rapidly, add a couple of tablespoons of water, scrape with a wooden spoon and continue cooking.


Reduce the heat to medium. Add the ginger / garlic paste and saut? for 5 to 6 minutes. Cover the pan and cook for 20 minutes stirring from time to time to prevent sticking. But don?t worry if the base of the pan is covered with a brown film. Add the tomatoes and some salt and continue cooking until the tomatoes have split.


Puree the fried onions and chillies with the yoghurt and add to the lamb. Cook uncovered for 5-10 minutes, then cover and simmer until the lamb is tender. Check the seasoning and stir in the coriander. If there is too much oil on top, skim it off and save for another lamb dish.


Remove the heat and serve garnished with the fried potato and hard-boiled eggs. Chapatis or parathas make the best accompaniment.


Enjoy


Recipe taken from http://www.cyrus-spice.com/

QuoteExecutive Chef Cyrus Todiwala MBE has been awarded a Culinary Honour of Merit Award from the World Chef Society and Cafe Spice Namaste is one of few Indian restaurants to have received a coveted BIB Gourmand Award in the Michelin Guide and Cateys award

Nice info ;D

There's more info here too :

Sake Dean Mahomed: The man who opened Britain's first curry house, nearly 200 years ago:

http://news.independent.co.uk/people/profiles/article316245.ece ->
        https://www.independent.co.uk/news/people/profiles/sake-dean-mahomed-the-man-who-opened-britains-first-curry-house-nearly-200-yars-ago-5348139.html

[updated June 2020]

It's madras hot to me but next time I make it I'll make sure I have enough chilli powder to get the full heat ("man heat" I call it lol ).

I used Darth's base to make this one...it's the best base I've tried so far. I've still yet to try Pete's, ifindforu's and Bruce Edward's bases....oops and the one the admin posted this week (looks like I might be around here some time yet )

Funny you should ask that Cory, I only had just over a tablespoon of schwarz hot chilli powder left,(I've been cooking all week and not been shopping yet) so made up the quantity (2 tbsp) using a mild one (still schwarz). I didn't need to add any water at the end though as I always add an extra ladle or so of base into each batch when I pot them up so I don't lose any flavours (or dilute them) using water, 'tis just one of my funny ways lol

I thought 2 tblsp of sugar would make it too sweet, but it's not at all, my hubby swears it's bang on to one of our local BIRs and better than alot he's bought and paid for (and believe me,that's high praise from him lol ) and he had no complaints about the heat, so I guess the two chilli powders must have evened each other out

CA does it again ;D Very nice recipe Mr. Ander

I made this last night and it tastes spots on! if we hadn't already eaten, we'd have scoffed it last night but we were stuffed :-X I'll post up a piccie later on

I don't think my home cooker gets the same heat as your ring (gas ring that is ) so I cooked each stage a little longer, the result was darker than I expected but the taste was great (although I admit I was a little worried when I tasted it before I put in the final stage ingredients).

I'm really looking forward to eating it tonight (so is Mr. Domi lol)

Thanks again CA

@curry_fanatic...I usually add my tomato paste (if using) to the base and heat it a while before I prepare the rest of the curry ingredients, so it's on a slow simmer for a while and I believe (maybe I'm kidding myself lol) that it does make a difference to the final taste

lol you can never have too many men ;D

Don't worry about being too big (heh! most men would love that problem )

I have an industrial mincer that'll cut you down to size for me luv.....his name's Fred btw  although he does sometimes like to be called Freda

I agree entirely with some of your points, Swampy, but what really annoys me is that if I post here, I have to answer to members or admin over at the other board : Surely what I post here has nothing whatsoever to do with the members there, if they felt so strongly about it, they should challenge me here (this is behaviour that has happened since I posted that I hoped that andy if the "guru" which some purport him to be and not some "false prophet". Strangely enough, they left me alone before that :.

Also, I was told by one of their members that they have (and I quote) an "underground crew" watching this forum to see who/what is posted here : I can only assume that this is to continue any bad feeling between the boards as I see no other reason for it the same member also made derisive comments about another member over here (I won't print what they said, I see no reason to) which pissed me off because I have had little/no dealings with this member, whatever bad feelings members over there have for members of this board they should keep them to themselves : I'm more than capable of coming to my own conclusions ;D

Believe me, I'd love to be left alone to carry on my curry quest I've never had to explain my posts at the other forum to any members here, I feel I am able to post what I like without snidey comments and ridiculous PM's arguing points which the posters are ill-qualified to argue about. To be honest, I don't mind explaining things to andy, it's the tribe that follow him that ought to keep their petty bullshit to themselves and as I told andy yesterday (several times) if his members (and sadly it seems to be a few bad apples spoiling the applecart) really want to help his board out, they should keep such back-biting and bitching off of the open forum and keep it to PM/msn/yahoo or whatever chat clients they happen to use

Hi tripper

Where I come from, mango or mango chutney is always used in pathias, but I haven't seen a recipe online which actually uses it (actually i tell a lie, I had one once without mango in it and it just wasn't the same  ).

If I were you, I'd try it in a sweet and sour flavoured curry such as a pathia.

If you give it a go, post up the recipe and I'll give it a go ;D

Looking forward to hearing your results

Hi Terryh

Welcome to cr0 ;D I'm a northern munky myself ;D I get a nosebleed if go any further south than Mansfield  :-[ LOL

As yu said, there are some great recipes on here, but I feel the site should come with a health warning lol **THIS SITE IS BAD FOR YOUR WAISTLINE** great for your tastebuds though ;D