Quote from: Admin on June 25, 2007, 12:01 PM
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.

I did 2 batches of this base, the first batch went dark brown like it was suppose to but the 2nd batch didn't change colour at all, the only difference was that the 2nd batch was made from those large onion strings you get from morrisons and the 1st was made with onions bought from the Asian supermarket.

I have read thought this forums that some are for and against food colouring in rice. What I do if I am cooking quite a bit of rice is cook half of it normally with no colouring and the second half with a spoon of turmeric, when both pots are done mix them both together and you have a very effective coloured rice with no artificial colourings.

http://www.akbars.co.uk/menu.php?id=21

Thanks Razor, its under the chefs special and there is a Rogan Josh on the menu.. if you ever visit an Akbar you should try it.

Axe, glad you liked it, theres always room for improvement, im a heat freak so i like it best when the scotch bonnets are in it lol

When i visit Akbar my favourite dish is Roshan lal; a spicy lamb dish cooked with onions , tomatoes & peppers in a rich sauce, garnished with fresh onions & coriander.  but i cant find any recipes for it.. does anyone know how to make it?

George.. The reduction of the chillies will hardly effect the flavour of the recipe just the heat levels.. i would be curious to your reactions when you have done this dish..

the recipe says 1 square but i put 2 in, (that mean a square piece from a bar) I use a good high coco content chocolate. Another thing is when you have cooked it for the 2 hours and your ready to put your heat into it, add the chillies cooks for a min or 2 then taste it.. rinse and repeat until you get the desired heat.. you can also distinctly taste the cumin so if you want to reduce the amount thats up to you.

I was unsure so i went to find out.. the label says "british shoulder pork ideal for casseroles and curries" lol i can promise you one thing.. they are not gonna see inside of a carrerole lol

thanx chris.. btw are you getting the PM`s im sending you?

I used up all the chicken last week, used all the mince up this week and i dont think the wife will be please to re-stock already but i did find some pork steaks in the freezer.. anyone got any suggestion what i could cook with them.. ive never used pork and curry before.. however i did come home drunk one night and had a curry craving so i made a sausage curry... (only meat i could find) turned out good, what i could remember.