My partner had a dish years & years ago made by an Indian friend. As best he remembers, a marinade/paste was made involving tamarind and sugar. It was rubbed over the meat to 'tenderise' he thinks. It was a dry dish when finished, and served with basic gravy sauce. Can anyone help me with this, it sound yum and I'd love to try it as we're almost in BBQ season here in new Zealand. Thanks in advance to anyone who can help and have a wonderful day ;D

Beef tenderloin (Lamb Steak/ Big Chicken Breast) marinated in Demerara sugar and Tarmarind with black cumin curry

Thanks so much Rich, pretty sure this is what he's after.

One question please? Your recipe says "add four darkens", what does that mean please? ;D

Quote from: Jocklollipop on September 26, 2011, 04:48 AM
Thanks so much Rich, pretty sure this is what he's after.

One question please? Your recipe says "add four darkens", what does that mean please? ;D

sorry add flour darkens to a brown colour

  I should have guessed that but thank you for clearing it up.
reckon i'll give this a crack on the weekend :-) Thanks again Rich.