I have made quite a few curries using Pataks curry paste and throwing in the other bits. I have attempted to make one myself from scratch and over the last few days have searched the internet for a decent recipe. (Lamb Madras) The more I look at, the more confused I become. Some recipes say to add turmeric, some ginger, cumin, bay leaves etc. Have made what I thought was a fairly decent one, but it seemed to lack the depth, there was something missing. I made one earlier today, but still not what I am looking for. Here is the one I made earlier today 500g of diced lamb, placed into freezer bag with 2 Tbsps of Asdas madras curry paste and squeezed about until it was all coated. Allowed to marinate for a few hours. Chopped and onion and put into a hot pan with a little oil. Added ginger and garlic. Added lamb and stirred round to seal. Added a 500g tin of chopped tomatoes and allowed to bubble away quite slowly for about an hour. Added a bit more Schwarz madras curry powder to taste along with a little medium chilli powder. Have all the other spices, Cumin and garam masala etc. but did not add any. Have seen recipes which say to use mustard seeds and cardomom and also the juice of a fresh lime when finished. Finished curry was fairly thick, but still lacking something. Would be grateful for a decent recipe and an explanation of the contribution of each spice.