Yes curryking it's good to have a good cash & carry/supermarket  nearby! Here in Sheffield we have several good ones
Ali pans mutton on or off the bone curry leaves when available etc etc

CAB

Yes good information I bet you enjoy your job I've enjoyed reading this looking forward to further reports

CAB.

Ok Edwin thanks for the image I'm always interested in trying different ideas

CAB.

I will try and find some Edwin you obviously have used it however pataks is very oily and spicy too

CAB.

Quote from: gazman1976 on March 15, 2016, 04:57 PM
horrible stuff, wouldn't go near Pataks, Laziza Paste's however are amazing

Hi gazman just to ease my curiosity how would you describe the difference between the pataks and the Laziza paste I've never tried the Laziza but I'm willing to give it a bash! what's is the difference? in your opinion

CAB.

I'm a big fan of pataks I've used it for years it's very consantrated so you have to get your measures right when using it with other spices,I recommend around 1 X tbsp that's my rule of thumb I mainly use it with mutton or lamb for more traditional type curries
Will go a purchase an extra jar just to get my hands on yet another balti dish

CAB.

Here we go I have this salt in the pantry I used it in the recipe below,I'm not convinced it's any different to normal sea salt

http://www.chowhound.com/recipes/easy-slow-cooker-bbq-beef-brisket-30796

As for the nihari this type of recipe is the type of curry I like to cook the flavour will be tremendous no doubt

CAB.

Ha great minds think alike I still make the occasional beef vindaloo its good for clearing a strong head cold LOL
CAB.

A bit of nostalgia
I dug this out of the pantry , I had it bought for me in 1979 just after I got married , probably made my first ever curry out of this , it came with the spices attached . I've eaten a lot of curries since way back then
CAB.

Very nice chewy served in a traditional balti dish brilliant

CAB.