Many thanks SP, can't wait to try the pakora!

I've got it but there appears to be no way to attach documents to messages. First time I've had the need so never noticed before. I wonder if that facility can be added if it isn't just the case that I'm not looking in the right place?

If you're willing to share I'd be grateful, I think this might work if you upload it to this link:-

https://www.dropbox.com/request/IdpWl6QToQ7Ap3t5PPCp

Many thanks

Good to know it's not a Halal thing. I've made many beef and lamb curries over the years using standard methods involving cooking for over an hour in the pot, recently I tried a 5 hour slow cooker method and the lamb was still tough enough to almost need a steak knife to cut it.

In days of old in the Glasgow places you didn't need a knife at all, a fork was usually sufficient and the meat always melted in the mouth. Over the years I've tried stewing steak/chuck steak/cubed lamb from the supermarket etc. always with similar results. Surely you shouldn't have to tenderise, I've never seen this mentioned in any recipe?

Has anyone got any tips for the holy grail of achieving the amazing tender lamb and beef of the BIRs of old?

Many recipes I see say eg use chuck or stewing steak for curries as if it doesn't matter - I've never found that, if you start with tough meat, you'll end up with the same. Only tried the slow cooker a couple of times but was disappointed there also.

So what's best, do you just get the best you can afford or would a Halal butcher be a better option?

I'm in Dublin, plenty of Indian shops here so I can ask for goat or mutton.

Phil - thanks for that info, is there a start-to-finish recipe for the methi gosht?