54-46 Posted February 3, 2022 Report Share Posted February 3, 2022 3 hours ago, Bristol Rob said: Most of the online chefs I follow use a base gravy, so I have been making and freezing it. Also, a huge amount to be said for pre-cooking the meat. Lamb in particular comes out really nice and tender. As a result of the right prep, base gravy, mix powder, pre cooked meat, I can throw together any one of dozens of different 'British Indian Restaurant' style dishes in under 30 minutes. Just bought a load of spice jars that I am going to purpose for that reason, and to save having to measure spice by the meal, to reduce cooking time further. Getting hungry now. Might do a curry on the weekend! 1 Quote Link to comment Share on other sites More sharing options...
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