I don't know if it's a common cut in the UK but in Australia, butterflied leg of lamb often comes up on special around the place, pure meat for about the same price per kilo you'd normally pay for better lamb chops.

Our ALDI stores get them in a few times a year, vacuum packed, and I always stash a few away in the freezer. Local butcher isn't too bad on price, I've had them bone out a leg and it looked so easy, but they have the knives and the knowledge  she (lady butcher) ran the bones past the band saw as well and I cooked them in with the precooking.

I've got precooked goat and goat stock, might give the Vindaloo a shot.

I made the tomato butter gravy off the second video (half sized batch)and used it in a butter chicken with a heap of Kasoori Methi leaves - even SWMBO is raving over it 
The gravy itself is luscious, I could just sit and eat teaspoons of it straight, and why indeed not!! My bloody gravy. lol.

I scored ripe tomatoes from ALDI for $4 a kilo which is a bit better than the current $8 a kilo around the place 

Unusually cold winter in QLD has set back the tomato crop for a month apparently, and dreading my electricity bill.

Great reading, I note they don't mention what I refer to as "British Works Canteen Curry" which we used to be assaulted with in the past, you know the stuff that had to have sultanas and chopped apple and onions in it, and flavoured with "curry powder". In Cardiff as a student my landlady used to do a particularly awful version and my fellow lodger Chandra Singh would dread curry night as she presented it to him as a great favour  ;D

Can still taste it now 

This guy seems to be a mine of useful "Traditional" information. I made a version of his yellow gravy yesterday with ground almonds and caramelised the onions well (as opposed to deep frying them) before mixing in some yogurt. His use of several gravies is a bit reminiscent of AIR gravies but more like BIR in consistency.

Yellow Gravy:

Indian Yellow Onion Gravy

Butter Tomato Gravy:

BUTTER TOMATO GRAVY

The yellow gravy turned out very similar to a BIR and I did a Chicken Korma with it, very nice. Where is this guy? His background in the videos seems quite posh for India - is he at a 5* hotel there or the USA or somewhere?

I cook my gravies and pre-cooks in the kitchen but cook the curries outside on a table on the patio with gas camp stoves and my ally pan. Last night I made a Beef Jalfrezi.

I'm still getting to grips with batch sizes and nearly always seem to make twice as much. After serving myself, there was still quite a bit of curry left in the pan.

Later that night there was a fireworks display up the road and as usual a few dogs got scared and absconded. I heard a noise out back and saw a big greyhound looking dog in the yard. I went out to befriend it and close the gates and ring the Rangers to get it returned to its owners, but it had fled.

I saw that the curry was half gone, I mean literally eaten and licked to the half way point in a clean line then obviously the pooch changed its mind  ;D ;D. Poor dog, I can imagine the pain. Also I hope it's an outside dog not an inside dog or the owners will be sleeping with windows and doors open. 

He's from California, got a taste for all things Chilli there and on moving to the UK he fell in love with Indian Food. I've been on his list for a while.

I tried his base a couple of times, Prefer Curry 2 Go's version - lately he's been branching out into some strange "fusion" stuff like spice encrusted salmon fillets etc etc, maybe he's running out of ideas.

I've made his Sagwala with fresh pureed spinach and it turned out ok.

I might try a sprinkle. I bought a 500g bag of MSG from a Chinese shop about 6 years ago and put it in a jar, still going strong. Now it lives on the very top shelf of the pantry with a skull and crossbones design drawn on it following an unfortunate incident a few years ago.

Daughter in law made herself a coffee and put in two spoons of this sugary looking substance she found in the cupboard. I can still remember the yell of horror  ;D ;D

I regularly buy collard greens (similar to UK Spring Cabbage or smooth Kale) and whilst they are yummy they can get boring, and I understand they are widely grown in Northern Pakistan and India - does anyone have a traditional recipe that uses them? I'd imagine some sort of Saag style recipe but with the collards instead of the spinach?

Looks great

My favourite Indian Restaurant in North Brisbane, Maharanis, is run not by Bengalis but by people actually from the Madras (Chennai) area.

I was blown away by their lamb madras which contains a lot of coconut milk and is fairly sweet. I expect the red BIR variety is based on North Indian versions?

We cooked a chicken Madras at the curry school I attended and it went like this:

Whole spices in oil, then fry finely chopped onions and green pepper (capsicum) until soft but not browned

Then add the gravy and the precooked chicken, and water until just runny. AIR gravies are more like an onion and tomato based thick paste with the spice mix already incorporated so they need to be diluted, not reduced.

Add the precooked chicken and a little of the stock

Then pile on some Nestle Coconut Cream powder http://www.nestleprofessional.com/australia/en/BrandsAndProducts/Brands/MAGGI_CLASSIC/Pages/MAGGI_Coconut_Milk_Powder_1kg.aspx

and mix in, and simmer the curry for about 15 mins till the oils separate.

It turns out more golden than red. I'm playing with Julian's quick gravy at the moment rather than AIR cooking - I'll have to have a crack at a UK style Madras to CH's recipe. I had a stab at something similar a couple of weeks ago - turned out ok but maybe over lemoned it - I'll forget the fruit next time

I generally cook in the nud, but with chilli it's not a good idea 

Here in t'colonies "Pants" is the name for trousers - the latter term hardly ever heard colloquially nowadays. Underwear is more usually referred to as "jocks" "undies" or "knickers" .