Hi Mamta & everyone,

I will be cooking one of your lamb curries next week and cannot decide which recipe to pick!

Would appreciate any reccomandations/peoples personal favourites.

Difficult to say Mark, without knowing your taste. I have cooked Lamb Vindaloo for a party tomorrow, but mine is never madly hot like the restaurant one. Lamb Pasanda is nice, my girls love this one; Mum's lamb curry.

Thanks Mamta

'mums chicken curry' is a favourite in our house (i cook it at least once a week!) but i wanted to try something different with the lamb

Personally i like my curries quite hot but my girlfriend & our kids are not so keen on hot food so i'm looking for a good 'all rounder', something very flavourful/fragrant but without too much spice/heat.

I've got it down to 1 of 3 choices:

Lamb Curry Achari, Pickle Style

Balti Mutton or Lamb Curry Khada Masala 1

Lamb Curry, Nani Maya's

I'm to indecisive!

Make Khada masala, it is the easiest!

fry off some extra chillies and chuck them in yours after....

Steve

Following on from Steve's suggestion, if you are catering for both chilli heads and curry virgins at the same time, what is the best way to please both without making different dishes?

Presumably separating a dish into two and adding extra chilli powder to one half would make it very 'harsh' and not rounded unless it was cooked for a reasonable time afterwards.

I have just put tabasco on the table for those that wanted it, but any other suggestions?

could you gently fry some onions, ginger and chillies until really soft, almost a sauce then stir this in well and cook together for five minutes into some of the curry ?

Steve

Have wondered the same thing Winton. My wife likes hers mild and I lot mine hot hot hot..

Cheers

Steve

Not sure about tabasco: I love it, but it's vinegary, which might not work for many Indian dishes.

We have the same problem when our kids are eating Indian dishes: we prefer many of them to be hotter than the versions our kids like.

Sometimes we add freshly-ground chilli powder, but I don't think that this is a very good idea: chilli powder is best if cooked.

I was struck that the condiments on the table when I was in the Sudan were not salt and pepper, but salt and chilli powder.

Indians often have salt and chilli powder on their tables too, because there are different members of a family wanting different amount of chillies. We also eat a lot of hot pickles (not me personally thouh) with meal. We ofen have fresh green chillies on our salad platter, that we bite into as we are eating our food.

My Vindallo came out quite nice last night I was told. I have just posted a few picture on it, if anyone wants to make it; Lamb Vindaloo

The amount of gravy is a very personal choice. I would add a cup or two and see how it goes. You can add hot water at any stage except towards the end (it will not mingle well if added at the end), if it looks too thick. Traditionally, most meat curries had a lot of thin gravy, so you could eat it with chapatties and rice. Kavey, my other daughter Neet and my husband used to love it like that. These days, people eat from one plate or cook for buffet style meals, so gravies had become thicker.

Just cooked Mums Lamb curry - its fab! will definatel use the recipie again thanks

You are welcome!