tried crocodile meat in a Madras that was lovely, wild boar in a Bhuna, kangaroo meat in a Jalfrezi and ostrich meat in a Dhansak get meat from here
https://www.google.co.uk/maps/uv?hl=en&pb=!1s0x48708b54b0d1ca05:0x6f94821afe25455f!2m13!2m2!1i80!2i80!3m1!2i20!16m7!1b1!2m2!1m1!1e1!2m2!1m1!1e3!3m1!7e115!4shttp://www.localdatasearch.com/stourport-on-severn/other/butchers/laurence_gough-12385363!5sGough+Laurence+-+Google+Search&imagekey=!1e1!2shttp://google.localdataimages.com/800_WM/2325/23254311.jpg&sa=X&ved=0ahUKEwjQibaq747QAhUBCsAKHUbUA8AQoioIajAK

Try these
J.Kays 157 - 161 Soho Road,
Handsworth,
Birmingham
B21 9SU
0121 551 1404

Again JB thanks for posting these little gems.

Around 10 minutes.

I use Happy's naan recipe and they do cook wonderfully in the Tandoor, mine is run off a gas bottle, i can't get my sheesh kebabs to stay on skewers also tried all different sized skewers, but i have had superb results with Happy's naans.
Second the recipes also JB.

Nice one MM didn't know about that, think i might be too chillied out though to go to that lol.

This event is on tomorrow, Saturday 17th
http://visitbirmingham.com/what-to-do/festivals-events/annual-events/september/birmingham-chilli-festival/

Try it with king prawns when using your tikka marinade, i wouldn't replace the tamarind for the yoghurt may be a tad too much but each to their own but if you really like tamarind lol.
I use Blades recipe and add tamarind with lemon juice, ginger and garlic paste for the first marinade and leave for around 20 - 25 mins then cook in a Tandoori oven. 

I prefer and still use the original recipe, i have made original recipe without the egg and still turned out great.

Cheers JB.