Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Bhuna => Topic started by: 976bar on November 07, 2011, 05:40 PM
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Many of you will know that my favourite dish of all time is the Bhuna. Thick, medium heat, rich consistency with a lot of flavour. Lamb is the best but Chicken comes a close second.
The reason I have not been on here for a while is not only because of a heavy work schedule, but I have been trying for years to crack the Bhuna flavour, and I think I am now 98% there compared to some of the best Bhuna's I have had in restaurants.
There are not many restaurants at all in my mind that can cook a Bhuna to perfection and a lot of them just add it to the menu, because they have to, but very rarely do they come up to standard.
So after a lot of tweaking over the months I have today made what I think is an excellent Bhuna. But give it a whirl and let me know your thoughts please.
Ingredients.
Pre-cooked Chicken or lamb
15 ml rapeseed oil (1 tbsp)
15 ml Hot Curry Oil (1 tbsp) Optional: If not then use 15 ml rapeseed oil
See reply #8 (below) for further details about the hot curry oil
5 garlic cloves crushed
1 tsp fresh garlic pureed
1 tsp fresh ginger puree
1 medium onion, finely chopped
1 or 2 green finger chilies (adjust to your own heat liking, but remember this is supposed to be a medium hot dish)
1 tsp spice mix
1 tsp curry powder
1 tsp methi leaves
1 tsp tomato puree
1 star anise
1 tsp salt
Half a green pepper chopped into 1 inch squares
1 tomato, chopped
300ml base sauce (I used Taz's base, but when I made Taz's base I swapped 100ml of the normal oil for a spiced oil)
A good handful fresh chopped coriander
Method:
Add the oil to the pan on a low heat and add the onion and star anise, soften the onions until they are translucent and golden, add the green pepper, chili(s) and garlic. (Remove the star anise at this stage). Cook for about 2-3 minutes but do not let the garlic burn or it will give a bitter taste to the dish.
Add the spice mix, curry powder, methi leaves and salt and cook gently for about 20-30 seconds. Add the tomato puree and stir in to form a masala.
Add a ladle of the base sauce and mix everything together. (At this stage turn the heat up to medium), let the oil separate from the base then add another ladle and do the same.
Add the chicken or lamb and the chopped tomatoes and mix in. Cook down to a thick consistency.
Add another ladle of base sauce and cook down again, remember Bhuna should be quite a dry dish but if you want more sauce then add another ladle of base.
Continue cooking until the meat is warmed through and the tomatoes are cooked. Sprinkle on the freshly chopped coriander and serve.
Here's a couple of pics. One is in the pan before I add the Chicken, the other is the final dish.
(http://www.curry-recipes.co.uk/imagehost/pics/3faf58126eb89c6916e5d4a6ebef49ad.jpg) (http://www.curry-recipes.co.uk/imagehost/#3faf58126eb89c6916e5d4a6ebef49ad.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0b460f313743f9bf417162217074c6c7.jpg) (http://www.curry-recipes.co.uk/imagehost/#0b460f313743f9bf417162217074c6c7.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/e9dffeb99ef4f5440c72c2391097dbb3.jpg) (http://www.curry-recipes.co.uk/imagehost/#e9dffeb99ef4f5440c72c2391097dbb3.jpg)
Enjoy!! :)
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Looks wonderful,a restaurant near me used to do a wonderful bhuna-sweetish,smokey with a wonderful flavour.Alas no more like most places it's totally different.This is another recipe I must try....Never used rapeseed oil before,does it give a particular flavour??? The inclusion of star anise is unusual I have a big bag of them but I only usually put them in rice,I actually found the remains of a black cardomon in a bhuna recently have you tried adding one of these???
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Hi JB,
I've never thought of a Bhuna as sweetish, smokey yes, I guess this is where all the different regions come into play.
I use rapeseed because of it's qualities and no it doesn't give a particular flavour, but is very very good for you compared to a lot of other oils.
The Star Anise gives off a wonderful aroma which I have found in Bhuna's before, but take it out once the onions are done or if you add the base sauce and start cooking down, then it can become a little overpowering.
Never tried black cardamon before, but I will add it to my options list when making this recipe again. I can't wait to try this dish with Mutton slow cooked until falling apart, that is my favourite Bhuna :)
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Looks fantastic 976bar! ;D
Definitely going to give this a whirl. I'll let you know how I get on. I have no experience to compare it to mind, as I don't think I've had Bhuna from a BIR before.
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Hi 976,
That looks absolutely stunning my friend. I totally agree with you, the Bhuna as almost certainly disappeared off the menu except by name. What I mean is, yes, you often see Bhuna on the menu, but it's very rare that you actually get a 'proper' Bhuna.
Really intrigued by your use of star anise. I was having a discussion with Chewytikka, with regards to an 'ever so slight' taste of aniseed in my local TA's madras, and wondered if they were using fennel or aniseed. Chewy gave the idea a go but sadly, it didn't work out. I may give your use of the star anise a try with the madras and will defo put this bhuna on my 'to do' list.
Well done mate,
Ray :)
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Hi Razor,
Thanks for the comments, I've struggled with Bhuna for years up until now, but as I said earlier, remove the star anise once the onions are soft or it could become a little overpowering.
Hope you enjoy :)
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Hi Ramirez,
If you've never had Bhuna before, then I think you are in for a treat :)
I started out on Korma's as most people do, then ventured on to Bhuna and even though I now eat Garlic Chili Chicken, Madras and Vindaloo, I always venture back for a Bhuna now and then. I hope you like it :)
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Hi 976 how much green pepper are you using and what "Hot Curry Oil" did you use.
Will try this dish Wednesday, i also am a Bhuna lover ;)
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Hi Uncle Frank,
Yes this website doesn't do to well in converting fractions lol, it's half a green pepper and I found this hot curry oil in Aldi a few weeks back as it was on special offer. I've posted a section on it here.
It's made by a company called Chalice Foods who are based around the Manchester area and make all sorts of oils for the food industry. Check out their website. www.chalicefoods.co.uk (http://www.chalicefoods.co.uk)
I emailed them to find out where I can buy this oil once my supplies have exhausted and Aldi don't always do it, they said Asda are a regular stockist, although some stores don't stock it, but if you ask their customer services they will will be able to tell you which stores do. They do a mild oil which is great for Korma's and the hot oil which is great for everything else....
Hope you enjoy.... :)
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Cheers for that 976, thought it was the Aldi oil but wasnt too sure, remember a thread about it.
Will look at ASDA for this oil, would you recommend that its used in the recipe?
I usually make my own chilli oil, garlic oil, and ginger oil (just for curries) but not to sure about the heat in the one from Aldi.
Again thanks.
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976
This looks great and it's nice to see someone saying they rate it 98% which makes me wonder of it's actually a 100% but you are being a bit modest?
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Hi 976bar,
What is it, do you think, that has enabled you to "finally crack it"?
Is it the star anise? The "Hot Curry Oil"? The "spiced oil" in the base (what is this please?)? All three? And/or something else?
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Hi Stephen/Cory,
I've always managed to get the consistency of a Bhuna, that part was relatively easy, but there was always always always something missing in the depth of flavour for me. As I have said earlier, I have had Bhuna's in many restaurants with a lot of disappointing results, there are probably only around 4 or 5 restaurants where I first tasted their Bhuna and thought WOW!!!
I think having followed this site now for around 5 years, every time I see a new recipe go up on here it always seems pretty much the same with the exception of a few, i.e. 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp of this or that. Don't get me wrong this works absolutely fine for a lot of recipes, but I feel some recipes call for more.
Looking at it now, the addition of 5 cloves of garlic very finely chopped certainly added depth of flavour along with the addition of 1 tsp of methi leaves. I upped the chopped fresh coriander too to a big bunch which I cooked with the curry, then a sprinkling on top to finish.
Whether the oil made a difference or not I am not sure as I have totally revamped a lot of ingredients. Next time I'll try it without the spiced oil and see. But I do have to say that this new spiced oil also has enhanced not only the base sauce I make but a lot of other dishes too.
I wish I had made some of you're spiced oil earlier in the programme Cory, I think it will make a difference.
Regards,
Bob :)
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So after a lot of tweaking over the months I have today made what I think is an excellent Bhuna. But give it a whirl and let me all know you're thoughts please.
(http://www.curry-recipes.co.uk/imagehost/pics/e9dffeb99ef4f5440c72c2391097dbb3.jpg) (http://www.curry-recipes.co.uk/imagehost/#e9dffeb99ef4f5440c72c2391097dbb3.jpg)
Enjoy!! :)
WOW :o :o :P. That looks absolutely amazing 976. If you think you've cracked it, being a bhuna eater then you must be at least 98% there or more ;). Personally I've never had the dish but based on those pictures i will definitely being trying it. It would be good to add another recipe to the repertoire. Nice one mate ;D ;D. Job well done.
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absolutely stunning....
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Hi 976 going to make this tomorrow but a question what spice mix did you use?
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Hi 976 going to make this tomorrow but a question what spice mix did you use?
Hi Uncle Frank,
I used taz's spice mix along with his base which I modified slightly with the hot curry oil.
Enjoy :)
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Thanks 976.
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Hi 976 made this last night and WOW it was just like a TA the only difference i did was instead of crushing the 5 fresh cloves of garlic i finely sliced them but still added the TSP minced garlic. The smell when the Hot Curry oil and oil started to heat up it smells like curry heaven.
Very, very impressed with this dish 976 thanks a lot for posting.
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Hi 976 made this last night and WOW it was just like a TA the only difference i did was instead of crushing the 5 fresh cloves of garlic i finely sliced them but still added the TSP minced garlic. The smell when the Hot Curry oil and oil started to heat up it smells like curry heaven.
Very, very impressed with this dish 976 thanks a lot for posting.
You're welcome UF,
I'm glad you enjoyed it and the extra garlic and that curry oil really make a difference I think :)
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It made quite alot so gave the rest to a friend he said he will have tomorrow so he will give me his opinion on it, but i have to say i did really enjoy it went down a treat.
Will be making this again and again.
Was surprised by the smell that the Hot Curry Oil gave off but i do this when making my own curries, when recipe asks for oil i put half vegetable oil and half spiced oil.
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It made quite alot so gave the rest to a friend he said he will have tomorrow so he will give me his opinion on it, but i have to say i did really enjoy it went down a treat.
Will be making this again and again.
Was surprised by the smell that the Hot Curry Oil gave off but i do this when making my own curries, when recipe asks for oil i put half vegetable oil and half spiced oil.
That oil, does give a certain edge to any curry :)
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Hey 976
That Bhuna looks superb! Like you I'm a big fan of bhuna's and swopped from Madras to Bhuna as my 'tester dish' of any new indian restaurant I tried as a yardstick of how good they were. It's not easy to judge the quality of different restaurants if you choose a different dish in each one you visit!
I have a few question about making your bhuna if I may.
1/ You mention in the initial recipe 5 cloves of garlic, crushed, yet later on you mentioned you finely chop them. Can you just clarify whether you finely chop them or simply add them crushed?
2/ How are you pre-cooking your meat? Is there a technique or recipe you use for this? Do you have an approximate quantity of meat you're using here, or merely judge it for one person? I usually reckon on around 200-250g of meat for one person/one dish.
3/ You mention 'hot curry oil' in the recipe and 'spiced oil' in the base, am I right in assuming these are two different things or are they one and the same?
4/ You mention in the ingredients one tomato chopped, yet in the dish itself the tomato looks quartered. Am I right in assuming the tomato is simply quartered and not finely chopped to be integrated into the sauce?
5/ The green chilli's, am I right in assuming these are standard thin green finger chilli's finely ringed or chopped and not added whole?
6/ I've always assumed a ladle would contain about 200ml, yet you add three of these but only specify 300ml in the ingredients. Is right to assume then, that each ladle you're adding is about 100ml?
I like technique you're using of reducing and concentrating the base/sauce almost three times. This seems to me to be a recurring theme I've come across for creating that 'depth of flavour' found in BIR type curries. The other two appear to be pre-cooked meat and 'spiced oil'.
I'm also fascinated by your inclusion and use of 'Star Anise'. I've always assumed that star anise would impart far too powerful a flavour in most indian dishes (I know it's used in small quantity in some and in spice mixtures) and I've rarely ever come across it in any recipes I've ever cooked. Although I do add it as my 'secret ingredient' in my beef ragu for bolognese sauce used in my lasagne and spaghetti! Even then you have to be careful how much you use, I often only use a half of one.
However, taking it out when start adding the other ingredients would certainly pull back that flavour it imparts. Have you tried using anise or fennel seeds either whole or ground in the spice mixtures or added on their own to impart a similar flavour?
This dish is the next one I'm trying after I've finished my Bruce Edwards base experimentation, thanks for posting it!
Cheers and good Karma!
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Hey 976
That Bhuna looks superb! Like you I'm a big fan of bhuna's and swopped from Madras to Bhuna as my 'tester dish' of any new indian restaurant I tried as a yardstick of how good they were. It's not easy to judge the quality of different restaurants if you choose a different dish in each one you visit!
I have a few question about making your bhuna if I may.
1/ You mention in the initial recipe 5 cloves of garlic, crushed, yet later on you mentioned you finely chop them. Can you just clarify whether you finely chop them or simply add them crushed?
2/ How are you pre-cooking your meat? Is there a technique or recipe you use for this? Do you have an approximate quantity of meat you're using here, or merely judge it for one person? I usually reckon on around 200-250g of meat for one person/one dish.
3/ You mention 'hot curry oil' in the recipe and 'spiced oil' in the base, am I right in assuming these are two different things or are they one and the same?
4/ You mention in the ingredients one tomato chopped, yet in the dish itself the tomato looks quartered. Am I right in assuming the tomato is simply quartered and not finely chopped to be integrated into the sauce?
5/ The green chilli's, am I right in assuming these are standard thin green finger chilli's finely ringed or chopped and not added whole?
6/ I've always assumed a ladle would contain about 200ml, yet you add three of these but only specify 300ml in the ingredients. Is right to assume then, that each ladle you're adding is about 100ml?
I like technique you're using of reducing and concentrating the base/sauce almost three times. This seems to me to be a recurring theme I've come across for creating that 'depth of flavour' found in BIR type curries. The other two appear to be pre-cooked meat and 'spiced oil'.
I'm also fascinated by your inclusion and use of 'Star Anise'. I've always assumed that star anise would impart far too powerful a flavour in most indian dishes (I know it's used in small quantity in some and in spice mixtures) and I've rarely ever come across it in any recipes I've ever cooked. Although I do add it as my 'secret ingredient' in my beef ragu for bolognese sauce used in my lasagne and spaghetti! Even then you have to be careful how much you use, I often only use a half of one.
However, taking it out when start adding the other ingredients would certainly pull back that flavour it imparts. Have you tried using anise or fennel seeds either whole or ground in the spice mixtures or added on their own to impart a similar flavour?
This dish is the next one I'm trying after I've finished my Bruce Edwards base experimentation, thanks for posting it!
Cheers and good Karma!
Spiceyokooko, WOW, so many questions!! lol but very astute!! :)
Ok, here we go.....
1/ Garlic to me, crushed or finely chopped is the same thing. Pureed is another matter. However, even UncleFrank sliced his garlic, and to be honest, I don't really think it will make that much of a difference if you slice it or finely chop it, it will still give you that depth of flavour. I use about 5-6 cloves of garlic, thinly sliced in my Garlic/Chili Chicken Masala, which is another of my favourites.
2/ Pre cooking my meat for the Chicken, a marinade of, 1 tsp spice mix (taz's five spice, 1 tsp Rajah hot madras curry powder, 1 tsp garlic puree, 1 tsp ginger puree, 1 tbsp rapeseed oil, 3 tbsp water. Mix everything together. Chop the chicken into chunks, usually 2 inches a piece, add half a lemon (juice) and mix the Chicken together with the lemon juice and let stand for 5 minutes. Mix the rest of the above ingredients together and mix with the Chicken and lemon juice, stir well, cover and marinade for at least 4 hours, (if I have time, I usually marinade for 48 hours) then, either grill, bake, fry or my best method of cooking is to skewer it and stick it on the BBQ for that smokey flavour. I've yet to try this with Lamb or Mutton, which I cannot wait to do.
3/ I use Chalice hot curry oil from either Aldi or Asda, it's the same product, sorry for the confusion there.
4/ The tomato is quartered, not chopped, well spotted.
5/ The green chilies are cut into fine rings and not added whole.
6/ My ladle is 100ml, so therefore 300ml added one at a time and reduced.
The use of the star anise is something I have pondered with and experimented with for a long time. In the good Indian restaurants where I have mentioned previously, I have tasted that "Star Anise" flavour in the dish which has added to that WOW factor, but in other restaurants, a Bhuna has always just been a bland tomatoey attempt at trying to create this wonderful dish. But it is important to remove it once the onions are about done or it can become overpowering..... Remember that the rest of the spices in the Bhuna, including the high quantity of garlic can carry that initial hit of the Anise and blend in well.
I tend to use freshly ground Fennel in a Ragu for Lasagna or Bolognese, as it is less intensive than Star Anise. Only about half a teaspoon, but it gives a wonderful flavour to the dish.
If you ever go to Tampa in Florida, look for a restaurant called Maggiano's, 203 Westshore Plaza
Tampa, FL 33609. Order their "Mom's Lasagna - Meat Sauce, which is enough for 2 people, and be inspired by the use of Fennel in that dish.... It's to die for!!! :)
Then, order the Chocolate Zuccotto Cake for desert. You could wedge this under a ship to halt it in the docks with the size of this desert..... You won't want to eat again that day, I can assure you.... but I digress.... :)
Hope I have answered you're questions, but please feel free to ask more if you need. Enjoy :)
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Hey 976
Thanks for answering my questions so promptly! That makes it much clearer for me now. Just to follow up on a couple -
1/ I think this is just my interpretation of what crushed garlic is. For me, I just bash a clove with the flat of a knife blade and throw it in like that - in some dishes it stays in, in some it gets taken out. But for this one I think I'll finely chop it, so it integrates into the sauce. Thanks for clarifying.
2/ Aha! I've been doing something similar to this but not marinating, simply simmering in a garlic/onion/ginger/ puree with added water, oil, turmeric and salt. I'll try your way for this dish. Do you treat lamb in the same way? As I was going to use my method for lamb, just cook it for longer.
3/ I have an Aldi near me I'll acquire some of this - thanks.
Regarding the Star Anise, I think this is an area I may experiment with on this dish, but for the first one I'll cook it exactly as your instructions. It might be interesting to see what say half a tsp of fennel seeds might do fried briefly in hot oil before the onions go in does for it and omit the Star Anise. I'm curious about that.
You have answered my questions thank you and I'm itching to have a crack at this dish as your ingredients and technique look really good. I'll report back with my findings!
Cheers and good Karma!
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Hi Spiceyokooko,
I would finely chop the garlic.
With Lamb, I tend to marinade it as with the chicken, but then I usually put it in a slow cooker for about 3-4 hours. But remember, if using a slow cooker make the chunks around 3 inches as they reduce during the cooking period.
If you're going to try fennel seeds in the oil first, just crack them slightly in a pestle and mortar, this will help release their flavour more.
I hope all goes well, and looking forward to how you found it :)
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Made this Sat and had it tonight for tea. Not one 100% to spec though ???. I went to Aldis and then Asda but no Chalice oil >:(. And i made it with my slow cooked lamb. In spite of these changes it was lovely tasting dish. The sauce was thick, with a great depth of flavour, the garlic definitely coming through the sweetness of the onions. The peppers were nicely cooked just soft with a little bit of crunch and they added a peppery overtone to the dish. The tomatoes gave the dish colour and refreshed the pallet in between mouthfulls of melt in the mouth lamb in this savoury sauce. The lack of chilli powder was compensated for by the additon of the finger chillis which made it a mild to medium dish as intended. The star anise added a nice touch which lingered in the background.
Out comes the star anise and in with the rest of the tarka ingredients.
(http://www.curry-recipes.co.uk/imagehost/pics/2dc863ff0660048ede26d45091287e92.jpg) (http://www.curry-recipes.co.uk/imagehost/#2dc863ff0660048ede26d45091287e92.jpg)
first reduction well under way
(http://www.curry-recipes.co.uk/imagehost/pics/e48fc6bedde019bac801e31cc086dfaf.jpg) (http://www.curry-recipes.co.uk/imagehost/#e48fc6bedde019bac801e31cc086dfaf.jpg)
in goes the 2nd ladel of base for another reduction
(http://www.curry-recipes.co.uk/imagehost/pics/59eb0daf45dca0c3320adad639e3d4fa.jpg) (http://www.curry-recipes.co.uk/imagehost/#59eb0daf45dca0c3320adad639e3d4fa.jpg)
In goes the remainder of the ingredients including a few whole chillis to provide my pallet with some heat when needed
(http://www.curry-recipes.co.uk/imagehost/pics/0508ef906f91dedc3fe14df231c400c8.jpg) (http://www.curry-recipes.co.uk/imagehost/#0508ef906f91dedc3fe14df231c400c8.jpg)
The final reduction nearing the end and a sprinkle of coriander to finish it off
(http://www.curry-recipes.co.uk/imagehost/pics/f50e445915ca75dd0fb4e49298564a70.jpg) (http://www.curry-recipes.co.uk/imagehost/#f50e445915ca75dd0fb4e49298564a70.jpg)
Now ready to serve accompanied by keema rice
(http://www.curry-recipes.co.uk/imagehost/pics/90ef0d02b5cfcde202bc6186218c9303.jpg) (http://www.curry-recipes.co.uk/imagehost/#90ef0d02b5cfcde202bc6186218c9303.jpg)
the main event ;D
(http://www.curry-recipes.co.uk/imagehost/pics/41770e297f1fb77b17f9d47079a38c8b.jpg) (http://www.curry-recipes.co.uk/imagehost/#41770e297f1fb77b17f9d47079a38c8b.jpg)
A close up to show the texture
(http://www.curry-recipes.co.uk/imagehost/pics/6de86278058be6828794051accd44d36.jpg) (http://www.curry-recipes.co.uk/imagehost/#6de86278058be6828794051accd44d36.jpg)
Washed down with a couple of glasses of Leffe Blonde to complete a perfect meal
(http://www.curry-recipes.co.uk/imagehost/pics/2fd2a46abb818caa6c3e867f413bcc46.jpg) (http://www.curry-recipes.co.uk/imagehost/#2fd2a46abb818caa6c3e867f413bcc46.jpg)
I used Abduls base and spice mixture. I added additonal oil at the start since the base is minimal in oil while Taz's is full of it. A tasty dish 976 and one i'd put on any curry party menu. Cheers mate.
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I'm glad you enjoyed it CH, that dish looks wonderful :)
I need to go and buy some Lamb or Mutton, I haven't tried this yet.....
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Made this Sat and had it tonight for tea. Not one 100% to spec though ???. I went to Aldis and then Asda but no Chalice oil >:(. And i made it with my slow cooked lamb. In spite of these changes it was lovely tasting dish. The sauce was thick, with a great depth of flavour, the garlic definitely coming through the sweetness of the onions. The peppers were nicely cooked just soft with a little bit of crunch and they added a peppery overtone to the dish. The tomatoes gave the dish colour and refreshed the pallet in between mouthfulls of melt in the mouth lamb in this savoury sauce. The lack of chilli powder was compensated for by the additon of the finger chillis which made it a mild to medium dish as intended. The star anise added a nice touch which lingered in the background.
I forgot to mention Aldi had the Chalice Oil on a special promotion, but if you ask at the Asda store support desk they will tell you which stores stock this oil as not all of the Asda stores do :(
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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? :o :o
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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? :o :o
I haven't looked to generate my own as of yet, but I can't believe it's really difficult. I'm sure a little time spent in the kitchen experimenting would leave us with a product to be proud of. However if you look at Chalice's website, they are a MAJOR supplier of this stuff to the industry, so I am sure we'll be able to get it from somewhere, which by the way leaves us with time to do what we like to do........Cook our curries :)
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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
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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.
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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
Hi Spicey,
Sorry for not having replied earlier, but I had not seen your reply up until now.
I love Bhuna, and have previously said, there are not many restaurants that make a Bhuna worth eating. What changed would you make for your taste? I would be interested to know :)
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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.
Hi Fried,
What in your opinion do you think the black cardamon made as a difference please? I can understand everyone's use of a different base etc, we can't all keep the same base in the freezer/fridge....
Thanks for trying the recipe and I am glad your wife liked it :)
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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 !
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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
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I didn't notice it in the recipe (1 cardamom for a double portion). I was just trying to compensate for it not being in my curry mixes and not having much reclaimed oil.
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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 !
Just thanking the man for his recipe. You have a right to your opinion, even if it is complete nonsense. The recipe specifies no particular base sauce or mix combination, so has no exact 'spec'.
Oh, I left the tomatoes out too, 'cos I don't like them.
Mind your own, I'll cook what I like with whatever recipe I like.
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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
Hi Martin,
You got it spot on, add the garlic before the spices and after the onion and pepper :)
Regards,
Bob
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Cheers Bob
Maybe you should edit the recipe to reflect this, as there is no mention of when the g/g puree should be added.
Martin
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Hi Martin,
There's nowhere for me to open edit now that it has been read, so I guess readers will just have to assume when to do this, as it is pretty common to add the G&G at this stage :)
Regards,
Bob
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Ah ok, I thought you could just hit the modify button for your own posts to edit them? :-\
Not sure if beginners could/would make that assumption though, hence my suggestion to edit the recipe.
Cheers
Martin
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I just cooked up 4 double batches of this for tomorrow night. It's really interesting to see the difference in taste between the batches, using identical ingredients.
The first i used too much onion at too low temperature and it didn't have 'the taste'. The next batches were fine but there were still different levels of quality.
Cooking on induction is a bastard.
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Thanks for the recipe 976,
I made it to just about to spec apart from I used chewys base sauce, I also precooked the lamb in the slow cooker for 6 hours in all the base sauce. Made a superb curry, as authentic as I have ever made.
again thanks :D
Will
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Thanks for the recipe 976,
I made it to just about to spec apart from I used chewys base sauce, I also precooked the lamb in the slow cooker for 6 hours in all the base sauce. Made a superb curry, as authentic as I have ever made.
again thanks :D
Will
Hi Will,
To be honest, having tried quite a few base sauces on here, there isn't really that much difference in them, and I don't mean that in a negative way or to be derogatory to anyone, what it means is, that as far as bases are concerened, I think everyone is now producing BIR quality standard base sauces, and the difference in them is probably down to region, much like there are different regions of cooking in India.
So, whether you use Chewy's base, CA's, Taz's or anyone elses, your still going to produce a good BIR curry.
I'm glad you liked the recipe, I have to try it myself with Lamb as Lamb Bhuna is my favourite. Now I have a little bit of time on my hands, I will be trying this myself pretty soon :)
Well done on achieving an authentic curry :)
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Brilliant dish :) I use Khris Dhillons base but with 1 carrot, half a green pepper and coriander stalks. Its not the same as a Bhuna from my T/A (that doesnt mean its wrong though!) but it really is a very very good curry and 1 I will make again very soon.
Thanks for all the effort 976 this is the first mani dish I have cooked from this forum and it really has set a high standard :)
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Ok am going to give this a go tonight ;D Ill let you know how I get on ..
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Brilliant dish :) I use Khris Dhillons base but with 1 carrot, half a green pepper and coriander stalks. Its not the same as a Bhuna from my T/A (that doesnt mean its wrong though!) but it really is a very very good curry and 1 I will make again very soon.
Thanks for all the effort 976 this is the first mani dish I have cooked from this forum and it really has set a high standard :)
I'm glad you enjoyed it Benbob. It's even better with Mutton :)
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Made this Chicken Bhuna the other night. Really enjoyed it. First time i've used star anise in a BIR final dish but definitely added something positive to the flavour. Tried a new method of pre-cooking chicken which worked well too.
Diced up some chicken thighs and sealed them off in a hot wok for a min or 2 with a sprinkle of turmeric until they start to colour, then popped in the steamer for 10 mins, result was perfectly tender.
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(http://www.curry-recipes.co.uk/imagehost/pics/33245a51e8d541b860af13cd213d11a0.jpg) (http://www.curry-recipes.co.uk/imagehost/#33245a51e8d541b860af13cd213d11a0.jpg)
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(http://www.curry-recipes.co.uk/imagehost/pics/33245a51e8d541b860af13cd213d11a0.jpg) (http://www.curry-recipes.co.uk/imagehost/#33245a51e8d541b860af13cd213d11a0.jpg)
Lovely looking curry, glad you liked it :)
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hi there
tried this dish last night and it was the best Bhuna I have tasted, exectly how it tastes in my local, the consistency was perfect and the taste was smooth.
Thanks
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hi there
tried this dish last night and it was the best Bhuna I have tasted, exectly how it tastes in my local, the consistency was perfect and the taste was smooth.
Thanks
Your welcome GP, glad you liked it :)
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Sensational recipe Bob! hats off to you :)
cooked this for the first time tonight and had an excellent result, but did have a few problems so hope you don't mind some questions....
Do you really only add 2 tbs oil? I was using my chef's spoon as a measure so added half chef's spoon chalice hot oil and half plain oil which makes 3 tbs in total. Despite this by the time I was adding the peppers and chillis the onions had soaked up all the oil and adding the spice powder just gave me a dry paste which wouldn't fry. So I had to top up with more oil.
I was also wondering about just 1 tsp tomato puree, or should it be 1 tbs? 1 tsp of salt seems like a lot as well but I guess it's personal taste. At the risk of upsetting those who insist it's mandatory to cook a recipe exactly as written I added much less and it was fine to my taste.
Bit these are just quibbles. Fact is the recipe gave me a great tasting dinner so I'm happy :D
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Sensational recipe Bob! hats off to you :)
cooked this for the first time tonight and had an excellent result, but did have a few problems so hope you don't mind some questions....
Do you really only add 2 tbs oil? I was using my chef's spoon as a measure so added half chef's spoon chalice hot oil and half plain oil which makes 3 tbs in total. Despite this by the time I was adding the peppers and chillis the onions had soaked up all the oil and adding the spice powder just gave me a dry paste which wouldn't fry. So I had to top up with more oil.
I was also wondering about just 1 tsp tomato puree, or should it be 1 tbs? 1 tsp of salt seems like a lot as well but I guess it's personal taste. At the risk of upsetting those who insist it's mandatory to cook a recipe exactly as written I added much less and it was fine to my taste.
Bit these are just quibbles. Fact is the recipe gave me a great tasting dinner so I'm happy :D
Hi Chris,
As I use Taz's base mostly, it contains a lot of oil, so no need to add more. I guess if you use any other base then yes maybe you will need to adjust the oil content at the beginning. Again it depends on how oily one wants their curry..
I have been in so many restaurants where a Bhuna is too tomatoey. For me it should not over power the dish, again another personal preference and the same with the salt, add as much or as little to suit your palate..
Bhuna is supposed to be a dryish consistency and not too much sauce, but can be adjusted for personal preferences....
I'm glad you enjoyed it otherwise :)
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976bar - I tried your bhuna this evening and thought it was very good indeed. I gave it priority in my list of dishes to try because of your obvious enthusiasm, and also your success at getting at least two jobs on the basis of your cooking. You must be good! I've never had a bhuna in a BIR but this tasted great. It occurred to me that it must be quite like a Jalfrezi, with the chillis, green pepper, onions and tomato chunks. Perhaps the difference is that the sauce is thicker which, as you say, seems to make it even more tasty. Thanks again.
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At the weekend I decided it was time to cook the other half of my full leg of mutton using the slow cooker method here:
http://www.curry-recipes.co.uk/curry/index.php?topic=4852.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4852.0)
The only difference was that I used the gravy from the first batch which I had frozen. Needless to say it was even better still. Given the price of lamb / mutton versus chicken (or beef for those that use it in curries) I tend only to use it for really special dishes. And 976
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You know its rude not to invite fellow CR0 members to dinner, when your cooking food that looks that good, curry porn at its finest. Good darts!
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That's a great looking dinner CH !! ;)
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CH, that looks lovely mate, well done and I am glad you enjoyed the recipe :)
I could eat that for breakfast :)
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Made this the other day, was fantastic, my family said spot on BIR Bhuna, thanks for sharing the recipe, will defo make this one again.
I used the bruce edwards base and fenugreek powder instead of leaves and fennel seeds as i could not lay my hands on a star anise.
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Made this the other day, was fantastic, my family said spot on BIR Bhuna, thanks for sharing the recipe, will defo make this one again.
I used the bruce edwards base and fenugreek powder instead of leaves and fennel seeds as i could not lay my hands on a star anise.
I'm glad you enjoyed the recipe even though it wasn't to speck. I would imagine that star anise will have a more pungent flavour than fennel seeds, but those will also give an effect :)
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hi there this recipe looks really good cant wait to try it . im just not sure where it says SPICE MIX on the ingredients can u explai what this is for me please ..
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hi there this recipe looks really good cant wait to try it . im just not sure where it says SPICE MIX on the ingredients can u explai what this is for me please ..
Hi Malky,
My personal spice mix is as follows, but you can use many of the spice mixes on this forum or create one of your own to suit your personal taste :)
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder (I use Rajah Madras)
2 tsp fenugreek leaves (methi) finely rubbed
1 tsp garlic powder
1 tsp onion powder
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I tried this a few weeks ago and while it beats some of the restaurant attempts at bhuna and is definitely a nod in the right direction it still lacks the depth of savouriness and flavour that bhunas of old used to have.
A very nice curry but sadly not a bhuna as I used to know it.
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I tried this a few weeks ago and while it beats some of the restaurant attempts at bhuna and is definitely a nod in the right direction it still lacks the depth of savouriness and flavour that bhunas of old used to have.
A very nice curry but sadly not a bhuna as I used to know it.
I agree with you SS, but as long as it is a step in the right direction, then I feel I have contributed something worthwhile. It's the closest I have ever been to a restaurant Bhuna from the past.
As I have said before, most modern Bhuna's today are a tomatoe'y, bland mish mash of an attempt at a Bhuna just to include it on their menu's so not to be out done by the restaurant/take away next door, but very very few ever even come anywhere near to a real Bhuna, which is still my favourite dish.
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Just talking about bhuna is making me salivate, so I'm going to have to give this a go, 967bar.
Sadly, as has been said, what they call bhuna in BIRs these days is a pale shadow of the real deal. In fact the last proper bhuna I had was 15 years ago at what was then the best restaurant in the area (restaurant still there, but original owner/staff/chef/bhuna regrettably not).
Their Lamb Bhuna Gosht was to die for. Deep and savoury with a thick, clinging sauce that coated the palate with layers of spice...
If I knew where that chef was now I'd track him down and beg him to make me one...
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Hi,I recently tried cooking the Chicken Bhuna using Zaal's base sauce ,Taz's spice mix and some pre cooked chicken marinated 24 hours previously.The only difference I made away from the recipe is I reduced the amount of garlic to 3 cloves not the 5 as specified .
The resulting Chicken Bhuna I found was really sweet in taste ,is there a method of taking the sweetness away ,or maybe someone can tell me why it resulted in such a sweet taste with the recipes I used.
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Hi
I am under doctors orders to stay of the spicy food and beer kill me now. A bhuna was the 1st curry i ever had and loved it so i thought i would give it a go it is very nice the only changes i made were i used normal oil and i put a piece of cassia bark in with the star anise A
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I am under doctors orders to stay of the spicy food and beer kill me now. A bhuna was the 1st curry i ever had and loved it so i thought i would give it a go it is very nice the only changes i made were i used normal oil and i put a piece of cassia bark in with the star anise A
Excellent news, Jamie : well done. Bob's recipes can usually be relied upon, and I'm glad this one worked for you. I must put it at the top of my "to do" list !
** Phil.
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It was a nice change to the usuall stuff i eat philll really enjoyed it
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Made this curry again last night, and once more it was amazing. I used Admin new base and also added 1ts deggi mirch and 3 hot thin green chillis as I prefer my bhuna hotter. Think this has to be my favourite curry at the moment, cant recommend it enough, thanks 976bar.
(http://www.curry-recipes.co.uk/imagehost/pics/819c7d619ff7cc4e43722ba5911a39b8.jpg)
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Hi All
Not got that much experience of Bhunas but made 976's the other day and what a flavour!!!! Quite astonished at the taste with relatively little ingredients and fuss.
Mine was a King prawn version with Abduls base and mix powder and a mixture of veg oil and asdas chalice oil. Needed a little more oil as this base is low oil content, also used a whole elephant garlic bulb as they are not split into bulbs. Had it with plain rice so I could pick out all the flavour,Very very very moreish,
Can't wait to try the lamb and chicken versions!!
Here's a piccy!
(http://www.curry-recipes.co.uk/imagehost/pics/14acd0be18c672a6c5ac2ad6e08c2a75.jpg) (http://www.curry-recipes.co.uk/imagehost/#14acd0be18c672a6c5ac2ad6e08c2a75.jpg)
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Glad you enjoyed it aswell Ed, I dont have any experience with restaurant Bhunas, so couldnt say how close this is, but it is a fantastic curry, full of flavour. I made it again on friday for a friend who picked it up saturday, he text me on the the night "marry me!" he said it beat any take away hands down
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I'm pleased you both enjoyed my recipe.
However, remember, Bhuna is a style of cooking not a flavour. It should be a dryish fried dish with not too much sauce or a dryish thickish kind of sauce.
My recipe is my take on a Bhuna, which I am sure will vary from region to region, but feel free to experiment with whatever ingredients suit your palate... :)
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In the over-two-years that have elapsed since you first published this recipe, Bob, have you made any adjustments to it when you cook it for yourself ?
** Phil.
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In the over-two-years that have elapsed since you first published this recipe, Bob, have you made any adjustments to it when you cook it for yourself ?
** Phil.
To be totally honest Phil, no I haven't. I am happy with what I have produced, but I still do not think it is 100% to what I have had, and with only about two restaurants. There is a depth to this dish which I have not fathomed out yet nor had the time.
When I get the time, I will work on it further, but for me I am thinking it has something to do with the garlic and the process of cooking it...
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I think if it has stood the test of time, and particularly in view both of the rave reviews it has received and my love for old-fashioned bhuna, this has to be my next curry. Bob's chicken bhuna, here I come :)
** Phil.
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I think if it has stood the test of time, and particularly in view both of the rave reviews it has received and my love for old-fashioned bhuna, this has to be my next curry. Bob's chicken bhuna, here I come :)
** Phil.
Thanks Phil, I hope it doesn't disappoint....
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Look forward to hearing how you get on Phil.
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Hi all,
Not posted for a whiled but thought it was time to say hello...................
Ive been off this week as just had our 2nd baby so had some time to think about curry. after talking to the wife she doesn't like hot currys we decided to give this one a go. Having a batch of CA'S base sauce in the freezer and all the other ingredients it was time try this one.
Half way through cooking I must admit I thought that I was to be very disappointed with the lack of flavour and taste this dish had.
At the end of the cooking I decided it was time to try this dish, wow what a surprise. As the title says I think this is the closest to BIR Bhuna that I have had for a while and was very happy with the result I got.
This could have been due to the fact I haven't cooked one in a while or for the shear fact that this is really a good BIR recipe that I urg you to try and see what you think.
I did have a little left over which will be for lunch tomorrow that I have posted below for you all to see.
Thanks
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H'mmm bloody small lunch mate! ;) Looks good though. A bhuna bhaji....? :D
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A bhaji of bhuna , very nice
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BIR meets Modern Art Sculpture ;) looking good enjoy.
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thanks guys... Think I will have a chapati wrap in that case
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Words fail me!
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;D ;D ;D
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Made a chicken Korma then, with sixteen chopped finger chillies.
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Hi all,
Not posted for a whiled but thought it was time to say hello...................
Ive been off this week as just had our 2nd baby so had some time to think about curry. after talking to the wife she doesn't like hot currys we decided to give this one a go. Having a batch of CA'S base sauce in the freezer and all the other ingredients it was time try this one.
Half way through cooking I must admit I thought that I was to be very disappointed with the lack of flavour and taste this dish had.
At the end of the cooking I decided it was time to try this dish, wow what a surprise. As the title says I think this is the closest to BIR Bhuna that I have had for a while and was very happy with the result I got.
This could have been due to the fact I haven't cooked one in a while or for the shear fact that this is really a good BIR recipe that I urg you to try and see what you think.
I did have a little left over which will be for lunch tomorrow that I have posted below for you all to see.
Thanks
I'm glad you enjoyed it Luke. I haven't been on here for sometime as I have been working on new recipes at the Uni, Malaysian and Lebanese cuisines, but now the new term is starting up in a few weeks time, it's time for me to start on the curries again :)
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Missed this the first time round. I could just eat that now Luke, looks good. I'm having curry withdrawal symptoms as i haven't had any since Saturday.
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Great dish, definitely one of my all time favourites, I would love this curry right now :)
(http://www.curry-recipes.co.uk/imagehost/pics/819c7d619ff7cc4e43722ba5911a39b8.jpg)
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I am going to make this for tea tonight. Currently pre-cooking the lamb :)
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Precook in base?
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Yeah, When I make the base I try and freeze a few smaller portions for saag aloo, bombay spuds etc so I have put the small portion of base with my lamb leg steaks (cubed) in the slow cooker with a dried crushed kashmiri chilli.
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Cheers!
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How long do you slow cook the lamb for Lou?
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I did it for approx 1 1/2 hours on high in the slow cooker. Went to check on it and it was amazing! Cut with a spoon, melt in the mouth and the broth left in the cooker..... well I keep going and basically drinking it,lol. Its lovely. A simple curried lamb broth and I shall add a bit of that to the base later (if there is any left) ::)
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It was delicious and I will defo make again :)
(http://www.curry-recipes.co.uk/imagehost/pics/d1da2bc4ff815e7c3c93d293f841c508.jpg) (http://www.curry-recipes.co.uk/imagehost/#d1da2bc4ff815e7c3c93d293f841c508.jpg)
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My personal spice mix is as follows, but you can use many of the spice mixes on this forum or create one of your own to suit your personal taste :)
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder (I use Rajah Madras)
2 tsp fenugreek leaves (methi) finely rubbed
1 tsp garlic powder
1 tsp onion powder
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My personal spice mix is as follows, but you can use many of the spice mixes on this forum or create one of your own to suit your personal taste :)
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder (I use Rajah Madras)
2 tsp fenugreek leaves (methi) finely rubbed
1 tsp garlic powder
1 tsp onion powder
-
My personal spice mix is as follows, but you can use many of the spice mixes on this forum or create one of your own to suit your personal taste :)
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder (I use Rajah Madras)
2 tsp fenugreek leaves (methi) finely rubbed
1 tsp garlic powder
1 tsp onion powder
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HI Guys
Are you using the recipe as per page 1, also what is your favourite pre cook lamb recipe
Cheers
Ed
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Hi I am new to the forum tried your base and bhuna curry it was exellent my wife said it was better than our local takeaway . thank you Alan :)
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Hi I am new to the forum tried your base and bhuna curry it was exellent my wife said it was better than our local takeaway . thank you Alan :)
Your welcome Alan, glad you enjoyed it. I left the Uni for a while to work in London, but hated it and am now back at the Uni, so I should be on here more often now :)
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I left the Uni for a while to work in London, but hated it and am now back at the Uni, so I should be on here more often now :)
Ah, didn't realise you were back; we would have had lunch in College on my last visit (earlier this week) had I known. In fact, we went to "Eat-Thai" in Egham and had two /extremely/ good value lunches (and very tasty lunches to boot) for about
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I left the Uni for a while to work in London, but hated it and am now back at the Uni, so I should be on here more often now :)
Ah, didn't realise you were back; we would have had lunch in College on my last visit (earlier this week) had I known. In fact, we went to "Eat-Thai" in Egham and had two /extremely/ good value lunches (and very tasty lunches to boot) for about
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Ah, well if you are now in Kingswood I would have missed you anyway. Do try Eat-Thai (at lunch-time; a bit pricey of an evening) and let me know what you think.
** Phil.
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Ah, well if you are now in Kingswood I would have missed you anyway. Do try Eat-Thai (at lunch-time; a bit pricey of an evening) and let me know what you think.
** Phil.
Funnily enough, we're in Egham next Friday night for a leaving do drink with a colleague and I was looking at the Thai place to go for something to eat after. So shall it be... :)
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Hi guys.
Is this recipe to make a portion for one person? So double everything if cooking for two?
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Yes they're always single portions unless otherwise indicated. See my answer to where you previously asked the question :)
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Ah, didn't realise you were back; we would have had lunch in College on my last visit (earlier this week) had I known.
** Phil.
Royal Holloway? Send my regards to Caroline Barron if you see her ;)
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By all means. But will she know you as "Onions" ?
** Phil.
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Cooked this last night and it was superb. Best curry I
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Thanks for the feedback, JB123. I don't think that Bob ("976bar") is around at the moment to respond in person, but I am sure that he would be gratified to learn how much you enjoyed his recipe.
** Phil.
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That's awesome jimmybob! Way to go.