Curry Recipes Online

Beginners Guide => Just Joined? Introduce Yourself => Topic started by: Kuldip on January 02, 2014, 12:59 PM

Title: New member
Post by: Kuldip on January 02, 2014, 12:59 PM

Hi All,
This is my first post, I love cooking Indian food. I built a Tandoor a while back and have had great fun cooking in it. The only thing that has defeated me whilst using the tandoor is lamb kebab. The lamb kebab either split or just slide down the skewers into the flames. Any help in mastering lamb kebabs will be much appreciated.  Thanks
Kuldip

Title: Re: New member
Post by: Stephen Lindsay on January 02, 2014, 05:52 PM

Welcome Kuldip you'll find lots of helpful hints here on the forum. I don't have a tandoor so can't help you but there are others here that do.

Title: Re: New member
Post by: Micky Tikka on January 02, 2014, 06:19 PM

Welcome Kuldip
Always a nervous time the lamb kebab in the tandoor I have many casualties at the bottom of mine  >:(
onions and chillies need  to be minced and then squeeze out the water or slowly cooked to release the water  then cooled before added to the mince less soggy the better
Then re fridgerate the mince to firm up before putting on the skewer
hope this helps

You can always stick a raw onion at the end of your skewer just to make sure it cant slide off  ;)