am going to give this a further go.

in past have used chef spoon (per happy-chris madras video).

its a lot of a drag and as a result avoided by keeping dish fry oil and base oil just enough to keep the BIR product but with almost no oil on the surface of the fried curry.

am looking for an more efficient way - current though being what i can only describe as a metal perforated plate to hold against the pan on an angle (a bit like draining pasta with a pan lid that is perforated). the closest seems to be called skimmer frying spoon.

if anyone already uses please give details. there seems to be too many types to choose from.

the concern being my pan rim is 10 inch and feel a spoon may be too small to stop the curry flowing out around the sides.

am in need of sanity check on how to approach. i don't see quick fix but a lot of trial and error using small portions.

rekindled interest comes from eating in turkey and realizing bbq lamb can be very very good much better than anything bought or cooked in the uk.

the nearest example i can give is the equivalent to pink best quality beef rump steak - juicy with texture but not tuff. have cooked rack of lamb (lamb loin) in the oven to pink but even this is still tuff.

torture to date:
1) from 976bar original lamb tikka post tried kiwi fruit. it turned the lamb into mush and the bbq finished meat awful. it was that bad i have no written record - i think i tenderized in the kiwi for 40 mins before washing off, then marinade and bbq
2) asked a trusted butcher who recommended neck fillet - this was worse than 1st go - neck fillet has fat and sinu which is impractical to remove. the fat taste is overwhelming. to correct then pan fried to crisp/remove the fat but side effect meat overcooked


plan:
1) use leg of lamb - lean and easy to cube (lamb rump too small to be commercial)
2) first option use kiwi fruit to tenderize but say 10 mins max then wash off
3) second option oven slow cook at 60C to keep it pink and not loose water
4) the turkish lamb was finished on bbq but looked already part cooked (was on skewers)
 
unknowms
1) is acid too brutal for lamb (many appear to have had success) - will it kill the pinkness

 
aim to use 976bar instructions with confidence
"I just put the sizzler plate on a low heat for about 10 minutes, then turned the heat up added a drizzle of oil then put the onion slices and sliced red pepper on. The immediate infusion of the onion and pepper cooking is addictive. I left these to cook for about 3 minutes, turning them otherwise they will burn, then I added the lamb tikka and tossed the lot around the sizzler for about five minutes until the onions and peppers were cooked and the lamb was warmed through but not too much so as to dry it out."

Haldi and curry2go have raised bhaji oil in past.

Ive had 2 goes using old oil from mainly chicken and chip frying.

On 1st go used too much and 2 nd too little.

Trouble is I will never get close to BIR stuff as I just don't make bhaji very often

Question is - could there be shortcut to making at home.

Would be interested in anyone who makes at home or has had taste of the real stuff.

thought a picture view of a day in the life of the home BIR fan might help new starters and hopefully get other members to add insight into what they do differently.

if you've not realized already the prep for BIR is quite something. once done the cooking (of many dishes) is a breeze.

took a few pics on my last journey. main emphasis for me is on doing the same each time to ensure consistency. if i change anything then it's only 1 change at a time.

day1 - marinating


day2 - make base, bunjarra

day3 - cooking day

check stock level frozen items (fresh is best but frozen stuff is pretty close)


make the fresh stuff


measure out individual recipe ingredients




ready to cook

Is anyone using akhini.

I use parker21 mouchak recipe and make 2 litres as the start point when making base.

I put 5g of cinnamon in a copy cat of harilor curry and was taken aback by how strong it tasted. I use just same amount in akhini for base and don't see the same strenght.

In short2 questions:
1) will the strength increase if the whole spice spends longer at a simmer. I currently gently simmer the akhini for 20 mins. The harilor curry whole spice probably cooked for 3 hrs. I guess im thinking tea bags

2) does anyone use a different mix to mouchak akhini