Lamb tikka with fried onions and garlic mayo. Did a whole leg of NZ lamb. Laziza paste; my usual additions, plus a little freshly ground green cardamom/mace. 48 h marinade. BBQ.
Fancied a hot curry. Needed a couple of breaks and several glasses of water. Hit the spot though.
(https://i.ibb.co/HLwW8XMC/DSC-0303-2.jpg) (https://ibb.co/qLqtQx4C)
(https://i.ibb.co/mVPw8Mnw/DSC-0245.jpg) (https://ibb.co/jPj2R1C2)
(https://i.ibb.co/8LQYWhxQ/DSC-0250.jpg) (https://ibb.co/pBkhtmKk)
(https://i.ibb.co/Z6vK9Pwb/DSC-0253.jpg) (https://ibb.co/pvNZq8sk)
(https://i.ibb.co/67zrzfgM/DSC-0258.jpg) (https://ibb.co/JwVmVM51)
Rob
Both look lovely. just wouldn't be able to eat the Tindaloo though. :wink:
Quote from: martinvic on May 04, 2026, 09:47 PM
Both look lovely. just wouldn't be able to eat the Tindaloo though. :wink:
The characteristic little holes around the edges of the balti, according to Andy Munro, are "caramelisation bubbles". Indicating that the balti has been made in an authentic carbon steel balti bowl.
Rob
Looks like the quote and reply, still not working Rob.
So obviosly don't know what your reply to me was. :wink:
Hi Martin. I can't remember :)
Rob
:lol:
So good to 'see' the site back up and Bob back on form.
Do you have your recipes anywhere (I could search but don't want to miss anything that has been lost) as I would try this for sure.
TIA
BAJ
Quote from: Bob-A-Job on May 20, 2026, 10:06 PM
So good to 'see' the site back up and Bob back on form.
Do you have your recipes anywhere (I could search but don't want to miss anything that has been lost) as I would try this for sure.
TIA
BAJ
Hi Bob. No curry recipes to speak of. Invariably I use other peoples' recipes. Often with a few changes, but this doesn't make them mine. My go-to choice for a BIR base is still MDB MKI.
One thing I am working on at the moment is caramelised (jammy) onion/curd meat precooks.
Rob