How many people is this for Ck?

Can anyone tell me how a restaurant pre cooks mince? I presume when you have a dish with mince it is usually lamb.

Ive watched a chef cook a curry that involved mince and he had a big dish precooked

To my mind this is end of story, I reckon there are no more hidden ingredients. I doubt the thyme will have much effect but I will be making your gravy again this Monday Pete so I will give it a go and report back.

Again I say thanks for your work Pete, your research in this area has been fab and without doubt if I didnt have your input my curries would not be the killer restaurant replicas that they are today!  ;D ;D ;D

Excellent, glad it worked. How did you end up cooking for 25 people!

The chip shops around my way have a seperate fryer for things like chicken and chicken nuggets 

I asked my local restaurant owner about chicken stock and he denied it immediately, 'I wouldn't be able to do vegetarian curries' he said. Obviously most BIR's would say this, if news got out there would be a scandal, not to mention a drop in trade from vegies! Luckily both me and the missus are carnivores

Ive tried this method as well after marianding chicken tikka, came out very good

Excellent! I serve it in sizzling cast iron balti dishes

On reflection Im not sure that the balti did have curry powder added as well as Pataks, I cooked it recently and just used pataks and it was great.

Also without it being public we wouldnt have got all the great new members over the last  few months