Bob-a-Job, try the School of Artisan Cooking Naan. It is really good, but don't bake it in an oven.  Tawa or pizza cooker if you don't own a tandoor.

Waiting for New Years to make my resolutions.

Thanks for the advice but I think my failure is primarily down to the tools I use.. "a bad workman" and all that.. but like some others, I only have an electric oven + Halogen conductive hot plates (safer when the children were younger than naked flames).  There are not many months of the year when a BBQ is useable but an asian family with quite a large garden near me have built a rough 'fire pit', lined with blocks and I know they frequently cook something on that, rain permitting.

I made some of your  KD-base/PT yesterday and noted your advice to be careful with the blender.

Mine only has a 1.8l jug and that seems quite close to the top, so like with a few other recipes, I blend it 4 times.  Blend half, pour that into a smaller pan, blend the other half, mix both back together in the large pan then repeat once, just to make sure it is all equal.

The 'old wives tale' of putting Butter on a burn, is good for cooking, not for healing.  As long as the skin has not cracked or instantly blistered then no need to wrap it in cling film to keep it clean.  Slow running water is the best method to transfer the heat away, however, if the water is too cold, not only does it become uncomfortable and you can give up too early but it causes the skin to shrink and it can then crack and become easily infected, so cool/cold but not very cold water.  Glad you are on the mend.

So, here are a few pictures of my Beef Bhuna that I made last night with Christmas leftovers.

I had about 100ml of leftover base "CA's Curry Base" and 400g of diced beef.

I slow cooked the beef for about 3hrs until tender in:
1/2 tsp of Ginger paste
1/2 tsp of Garlic puree
1/2 tsp of generic East End Curry powder
1/2 tsp of Hot Chilli powder
water (to cover)

I used 976bar's recipe for "mutton bhuna"mutton bhuna with some slight alterations becuase of the beef instead of mutton:

Serves 1-2
Ingredients:
300g Pre-cooked beef
30ml KTC Olive Pomace Oil Blend
1 Star Anise
5 Green cardamom pods, cracked
5 Cloves
5 Garlic cloves crushed
1 tsp Garlic puree
1 tsp Ginger puree
1 Medium onion, finely chopped
2 Green finger chilies, sliced (adjust to your own heat liking, I wanted a hot dish)
1 tsp Bassar curry masala
1 tsp Curry powder
2 tsp Coriander stalks
1 tsp Tomato puree
1/2 Red pepper chopped into 2-3cm squares
Approx. 100ml base sauce

Method:
Add the oil to the pan on a low heat and add the onion, star anise, cloves and cardamom pods and soften the onions until they are translucent and golden
Add the red pepper, chilis and garlic. (I removed the star anise, cloves and cardamom pods). 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 Bassar curry masala, Curry powder, Coriander stalks and cook gently for about 20-30 seconds
Add the Tomato puree and stir in to form a masala.
Add a spoon 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 spoon and do the same.
Add the Mutton and it's stock and mix in.
Add remainder of base sauce and continue cooking until the meat is warmed through.

I wasn't sure if the benefit from cooking at a faster rate was to keep flavour in, which it probably does as there can't be any loss through evaporation.  I also wasn't sure if this was something used in BIR kitchens to accelerate the rate ingredients were available for orders.

I am cooking some beef on a very slow heat at the moment and will use some base I have left over from a previous member's recipe to try a bhuna but I am running out of base and almost out of onions, I have been browsing the last couple of days for a new base and decided to give this a go.

Thank you for clearing up my concerns.
BAJ

I had to check my measuring spoons after reading this thread yesterday and whether it is to make the maths simple or not, they are labelled as
1 tbl - 15ml
1 dst - 10ml
1 tsp - 5ml
1/2 tsp - 2.5ml.
Since 'wet' ingredients usually have a meniscus and always leave a coating behind, I have never been too scientific about exact measuring, especially if 'heaped' is used to describe some of the dry spices in the recipe and it also depends on the cooking temp and duration as well.

However, may I ask about the use of a pressure cooker? My parents had one in the mid/late 70's and my lasting memory of them is being shooed away into another room whilst they tried to remove the contents.  It was not unlike an episode of Danger UXB if you ever watched it.  So having never used one, I presume it merely cooks quicker without losing any moisture?  Would a large pan with secure lid and a sprinkle (scientific quantity ) more water do the same job but take a lot longer?

Thanks in Advance.
BAJ