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I will keep my eyes peeled for it in Aldi and next time i'm near Asda i'll pop in and find out the nearest store to stock it and pick some up. Have you started any plan to generate you own just in case Chalice stop selling it?
I just thought I'd let you know that I made your bhuna pretty much to your specification, but without the Chalice oil and I thought it was quite excellent. The main difference was that I pre-cooked my lamb in some of the marinade with added water and simmered it for about an hour and a half until just tender. I then added it along with your instructions. For me personally, I'd make a few tweaks for my own taste, but I'd highly recommend this as being a very worthwhile dish to try as per your instructions.Well done for coming up with such a great dish.Good Karma
Thanks for the recipe! Made a lamb tikka bhuna with it and the missus said it was the best curry ever (and she wasn't wrong).I'm not sure what made the difference, I used CT's base and CA's mix. I chucked in a black cardamom with the star anise and finely chopped the green pepper. Pinched a bit of oil from a Madras and a new batch of base sauce, but apart from that pretty much to spec.
Once again - people should make recipes exactly to spec - if they dont like it then tweak it - hate seeing people saying oh but i added this and omitted that - not the same im afraid !
Made this twice now (inc. tonight) and it has really been enjoyed by all.Must admit I've never had it in a restaurant, so can't compare it in that way.One question regarding the recipe, when should the garlic and ginger puree be added?I added them after cooking the the peppers etc., and before adding the spices.Martin