I've got a 1kg leg of lamb, bone in obvs. Planning to slow cook it as a curry tomorrow. I've got an idea of how I should do it but does anyone have any tips?

Standard fare in our household, my sibling and I can devour this anytime

Recipe from https://rainbowplantlife.com/vegan-red-lentil-curry

If you have the spices on hand it’s a breeze. I did have to hunt down the curry powder and garam masala, but once you have it, I imagine this to be a staple.

I had no recipe for this, made up as I went

- Used barramundi in this curry

- Aromatic base included curry leaves, lime leaves, mango, turmeric, ginger, sliced onions, garlic, peanut butter

- Garnished with Thai basil, lemon balm, mint and lemon wedge

Everybody talks about Indian and Thai curry but does anyone here also loves Burmese curry? I’m so jealous about my workmate who always brings his lunchbox with Burmese curry in it made by his girlfriend 😩. I tried to make one at home but dang cooking the onion isn’t for the impatient.

I didn't realise this was a community! Now that I am in my 30s and all my friends have gotten married and had kids, I found myself needing a new hobby. I have turned to curry. Terrible for the BMI but good for the soul.

Here are a few recent efforts of mine - Garlic chilli lamb / Thai green / Butter Chicken

Followed Pailin's recipe closely.

Chicken and sweet red peppers, a sort of jalfrezi I suppose

Served with store bought garlic naan (not pictured).

She doesn’t like prawns!

Chicken and king prawn madras (with chilli kidney beans)

Always been into cooking, was a chef for a while.

Finally got around to making base gravy earlier this year and so grateful I did!

Here's a couple of kormas and a chicken methi with lemon rice. Ive since nailed how to make fried rice with garlic, onion, cumin seeds and a little mix powder.

Lots of flavors just waiting to be explored!

Happy Friday everyone:)

Found an Indian food place in Sydney and it was really good !

BIR style, made with a cheat base gravy inc. carrot and coriander soup/spices/veg, loosely based on a Misty Ricardo recipe but freestyled after a few Henry Westons

At many restaurants, they will have a pot of something cooking on a back burner to feed the staff. Sometimes, they will even let you try some. As the title suggests, it is often referred to as 'the staff curry'. That was how I got hold of a basic recipe about 12 years ago - I asked, and they told me what was in it.

It seems odd that it includes peas, but those were definitely in the one I sampled at that restaurant the first time.

For the chicken, I used a mixture of skinless 'niblets' (aka drumettes, which many Asian butchers sell) and skinless thigh.

I made one this afternoon. Here's the recipe:

• 2 tbsp Ghee
• 2 tbsp Rapeseed/Canola Oil
• 3 Indian Bay Leaves
• 6 Green Cardamoms
• 2-inch piece of Cassia
• 1 Star Anise
• 4 Cloves
• 3 Onions (blended)
• 2 tbsp Garlic/Ginger Paste
• 1½ tbsp Coriander powder
• 1 tbsp Cumin Powder
• 1 tsp Kashmiri Chili Powder
• 1 tsp Turmeric
• 1 tsp Kashmiri Basaar
• 750g Chicken on the bone
• 5 Green Chilis (sliced lengthways)
• 250mls Chicken Stock
• 3 Tomatoes (blended)
• 1-2 tbsp Kasuri Methi
• Frozen Peas to taste

Heat the oil, and sizzle the bay leaves, cardamoms, Cassia, star anise, and cloves for 30 seconds. Then add the onions, and cook for about 8 minutes until becoming golden, stirring to make sure it doesn't catch. Then add the garlic/ginger paste and cook for a minute to become fragrant.

Add the coriander powder, cumin powder, Kashmiri chili, turmeric, and basaar. It will catch easily now, so use splashes of hot water to prevent it burning. Stir for a few minutes to cook out the spices.

Add the chicken and green chilis, and stir until the chicken is white all over. Add more splashes of water, as it will easily catch.

Add the chicken stock and the tomatoes, stir, bring to a simmer, cover, and cook for about 30 minutes. I did mine in the oven to prevent catching.

Near the end, crumble in the Kasuri Methi between your palms and stir in.

When it is done, add the frozen peas to taste. My written recipe also includes potatoes, but I hadn't used them in this one so doubled up on the peas. Allow them to thaw out on a gentle simmer (about 5 minutes), then stir through some chopped coriander.

Chicken Tikka and paneer

Homemade chicken Tikka and paneer curry (similar to madras sort of strength). Would never have thought to combine meat & cheese in a curry but my local balti emporium does that and it is great, lovely texture contrast