Whats mr hankey ? Lol

thought id try some thing different never made this before and must say it is very nice not to hot and has a slight sweet taste must be from the mango chutney in the Bengali sauce would definitely recommend it to anyone who doesn't want there heads blown off with chilli just a nice heat comes through. It has a nice thick sauce bhuna style was doing keema rice cooked the keema no rice in the cupboard :




chilli naan a h4ppy from the freezer




Jamie

Hi Michael

Is the recipe on this site ? i found it in his youtube video's
When i knocked the mix up i thought it would be to loose and fall off the skewers as there is no flour or breadcrumbs in it but they actually held better than other recipes i have used off this site think its the way the mix is worked ill be doing some to take to the pub later along with some naans for people to try.

Jamie

Hi all
Has anyone tried chris's kebab recipe i have made it today for kebabs to go on mixed grill and keema naans i must say using a food mixer to stretch the fibres in the meat make them very smooth in texture and i would say that its the closest thing i have tasted to a bir kebab/keema naan they are worth giving them a try if you have not already and if you have what did you think of them ?

Jamie

Sorry loup all gone  ;D

I have found the time over the weekend to finally try this recipe and have to say it was worth the wait they are the softest naans I have ever made perfect recipe I had a plain one yesterday and thought I would spice it up tonight and made chilli naan to take to work tomorrow.


Jamie

Hi
Has anyone made mango kulfi at home without an ice cream maker if so do you have a recipe i have looked at a few online seems quite straight forward the only question i have is a lot of them say to use heavy cream im guessing this would be double cream?
Any advise would be appreciated

Jamie

Cheers ch ill pick some mutton up and try its ill be using cbm's pre cook from his ebook aswell

Jamie

Hi all

Just wondering which cut of lamb use went into the asian meat shopand they had diced mutton but it looked fatty i will be pre cooking it so that will break some of it down but dont know how much. the lamb in the achari ghost at my local is so soft also the meat place by me sells a shoulder of lamb but dont know if it would be mainly bone what do you lot use?

P.s just found a shop that sell mr naga pickle for ?1.99 so no more paying nearly a fiver on line

Jamie

Looks great what bhuna recipe did u use bhuna was the first to get me hooked years ago