Curry in a hurry

[imsotall]

Have any of you tried making a curry in a slow cooker?

I got given one recently and looking for something else to make in it other than Chilli Con Carne.

Also, anyone got a good pathia recipe?

---

Didn't the sauce all drip down on to the fire and put it out?

Arf

[Midget In A Pinstripe Suit]

Ark at fuggin Delia Oliver McRoux over here, nobody else must ever have cooked anything!

[bullsgreenbaggie]

http://www.cookingwithsukhi.com/recipe/p...amb-curry/

I tried this recipe, not exactly quick but pretty straightforward to make. I also used lamb neck and just simmered it low and slow until the meat was meltingly soft. 

Probably the best home made curry I’ve made. Really tasty.

[Baggie_Nick]

Have any of you tried making a curry in a slow cooker?

I got given one recently and looking for something else to make in it other than Chilli Con Carne.

Also, anyone got a good pathia recipe?

---

Didn't the sauce all drip down on to the fire and put it out?

Arf

Fucked at the moment mate but I'll sort you out.

---

Oh, and for the Thai paste dishes, also add fish sauce and fresh lime juice and fresh coriander.

I don’t fry the meat, but boil it gently in the coconut milk or boil in it water with a bit of olive oil added.

All curry houses and Chinese takeaways boil their meat - it's what makes it taste so tender and it's pe-cooked and ready to chuck into the final dish.

Anything Laziza is great if you're after that authentic taste. The Balti/curry houses tend to use Pataks sauces which are also very good.

Just looked a box of Laziza. Manufactured in Pakistan.

Pataks, manufactured in Poland.

Hah! Really!?

[Fulham Fallout]

Have any of you tried making a curry in a slow cooker?

I got given one recently and looking for something else to make in it other than Chilli Con Carne.

Also, anyone got a good pathia recipe?

---

Didn't the sauce all drip down on to the fire and put it out?

Arf

Fucked at the moment mate but I'll sort you out.

---

Oh, and for the Thai paste dishes, also add fish sauce and fresh lime juice and fresh coriander.

I don’t fry the meat, but boil it gently in the coconut milk or boil in it water with a bit of olive oil added.

All curry houses and Chinese takeaways boil their meat - it's what makes it taste so tender and it's pe-cooked and ready to chuck into the final dish.

Anything Laziza is great if you're after that authentic taste. The Balti/curry houses tend to use Pataks sauces which are also very good.

Just looked a box of Laziza. Manufactured in Pakistan.

Pataks, manufactured in Poland.

Hah! Really!?

The jar I had in the cupboard was manufactured in Poland

On their website they state they manufacture in UK, Poland and Thailand 
https://www.pataks.com.au/faq/where-are-...ucts-made/