My latest creations

Forgot about this new group and meant to post this at xmas when we went there.

Group of about 20 which in fairness probably didn't help but if you can't handle it don't book it I suppose.

For starters we all went for a chefs selection which was a pleasant mix of dishes lots to go round if you didn't like something etc..

My main course, lamb bhuna madras strength, I always go for something like this when I'm not sure how hot the vindaloo is.  This had to be one of the worst curry's I have ever had, the sauce was a plain curry powder tasting gloop, you could not tell the difference between curry's it really was that bad.  The meat was foul, fatty lumps and I found two 1.5" bone shards in it, one of which was still attached to a piece of 'lamb'  :-X

No one really had much good to say about their mains but mine was the worst of the bunch and they agreed to wipe the cost from the bill.

Somehow the 2008 curry club guide gives them an above average score, they must have gone on a quiet night or the restaurant new they were coming!  I won't be relying on reviews from there again 

cK

My method for precooking lamb:

This is about right for about 4 leg steaks or neck fillets, most of the time I only cook two.

Heat a little oil in a saucepan
Add 2 black pods and 4 green lightly crushed
1 Piece of cassia bark
2 Bay leaves
When starting to heat up add a tsp of g&g puree and mix in
Add a tsp of cumin and a tsp of coriander powder
Mix in for a minute or two
Add the lamb and coat in the oil and spices
Add boiled water to cover the lamb and bring to the boil
Soon as it is boiling turn the heat right down cover and let gently simmer for about 45mins to an hour.

The result is really flavourfull and so tender you could chew it without teeth 

I got round to trying Andy's paste over the weekend and during the cooking process I remembered that I had been here before:

http://www.natco-online.com/acatalog/Holy_Grail.html

With the exception of the tandoori masala it is word for word the same recipe.  Now I have nothing against the natco holy grail recipes, I tried them a while ago and they made a pleasant curry but not anything in terms of BIR taste or smell.  I notice that the base and currys have been elaborated on in Andy's recipes, they are similar but with a few more ingredients.  I might be barking up the wrong tree but is Andy the mysterious curry phantom "M", either that or has his chef pinched all his ideas from the Natco site!

There is some discussion on them here if anyone else wants to have a look what we said about them first time around:

http://www.curry-recipes.co.uk/curry/index.php?topic=383.0

cK

It's a little of topic but i've recently picked a load of chilis from my habanero plant and there are far to many for me to use up in currys.  I was wondering if anyone had a trusty Chili sauce recipe?  The sort of sauce used for dipping chips etc..

Thanks
cK