Kebab, chicken tikka, lamb tikka, tandoori chicken - a Tandoori Mixed Grill. Serve with a curry sauce of your choice, some flash fried onions and some salad. I always have a naan with a mixed grill and in Scotland rice is always served with it but I never eat it, it's too filling.

If you make up some tandoori masala you can turn it into a tandoori paste one recipe at a time by adding some oil and water fr that recipe alone. If you want a full-blown recipe for making a couple of jar's worth, there are plenty around, It will involve cooking the spices, putting into a sterilised jar and topping off with some oil. Is it worth it to go to the length of doing all that?

This is now my other half;s favourite dish, again a massive thank you to Stephen Lindsay for this recipe

Recipe here http://www.curry-recipes.co.uk/curry/index.php?topic=8087.msg71392#msg71392

Cheers again UF! It's always good to get some feedback from members.

F

A few years ago there was publicity in Scotland following an inspection by food standards agency which showed about 1 in 3 restaurants were serving beef instead of lamb, and there was a practice of beef being cooked in lamb stock to make it more lamb-like. In the main, I've tended to avoid ordering lamb since, except in establishments that I know to be reputable. Most recently I had a lamb dupiaza in London and it was definitely beef, not lamb.

I would agree with others that a Madras is a good benchmark for assessing a new outlet. However, I've pretty much avoided doing that these days, sticking to places I know where possible.