Hi Everyone.

Last night I made some Sheek Kebabs and I used a modified version of the recipe above by railway well .......I was initially quite happy with flavour they did have the TASTE but they did lack a bit of heat which I like and in my opinion for them to be authentic they do need a hint of Chili so for anyone attempting sheek Kebabs this is my version try it and I think you will be pleasantly surprised......I was.

1 lb lean lamb mince
1 teaspoon garlic puree
1 teaspoon ginger puree
1 egg
1 Tbsp pataks Madras Paste
1Tsp Turmeric
? Tsp Chili Powder
1Tsp Garam Massala
1Tsp Curry Powder
1Tsp Jared Mint
Handful fresh Coriander
Red Food Colouring optional

I found this recipe to be spot on I have attempted making Sheek Kebabs many times and believe me this recipe is excellent by the way the Garam Massala is my own mix and this I have found also to be excellent

Garam Masala
1Tbsp Coriander Seeds
1Tbsp Cummin Seeds
1Tsp Green Cardamoms
4 Black Cardamoms
1 Tsp Black Peppercorns
1 Cassia Bark
2 Bay Leaves
1Tsp Cloves
? Nutmeg

I am asking our members to Please try this recipe and I would appreciate your comments......I am Very happy with it !? ;D

Regards
Layne? ?

Hiya Steve e?

I'm not actually from Newport....I am from up in the Valleys ( Nantyglo near Ebbw Vale ) but I absolutely love Newport not because it has the Best curry house in Gwent but the shopping is excellent !

I'm curious to know how often do you visit Lahore ? whenever I come down to your neck of the woods I have to wait until 5.30pm for Restaurant to open for me to get a Chicken Vindalloo Takeaway usually two one for supper one for freezer.

Plus I'm always down Pill terrorizing the Indian supermarkets Clare's and Abdul opposite Qwik Save also Massala Bizarre which is where I get my whole leg of Lamb/mutton on the bone (cut with bandsaw) those Halal Indian butchers really know their stuff.

Anyway Steve nice talking to you may bump into you one day if you see somebody with yellow fingers and smelly garlic breath it's me Ha Ha .

Regards
Layne? ?

Hi everyone?

Quote from: CurryCanuck on March 08, 2006, 02:18 PM
Hi - Layne

there are a great group of people here with a wealth of information .

CC

Well I must say THANK YOU ALL for your Wellcome and YES what a Great group of Friendly / Helpful Curry lovers I only wish I found this website sooner !

Admin Please Keep up the Good work what a Pleasure.


Regards
Layne? ?

Hi Everyone ?

Yes I totally agree I love it with plenty of oil but I wont drain any off !

When I make a Chicken Curry I will start the dry spices of (Cassia,mustard seeds,curry leaves,cloves,bay, in at least 8fl ounces of veg oil and if I make a Lamb/Mutton Bhuna I will always use a mix of half Veg oil and half pure Butter Ghee this gives the bhuna a lovely flavour. everyone has their preferences in the oil department I suppose if you are that worried about the unhealthy oil issue then use olive oil perhaps but how many take-aways / restaurants use olive oil ? not many if any (to expensive) and of course it will give a different flavour the main thing is to enjoy your Curry !

Regards
Layne ?

Hi Everyone?

Here are Photo's of my favourite Curry of all time I got a take away last night and this is (my opinion) the Best Chicken Vindaloo Curry in all it's glory?the style has not changed in this Restaurant since 1961 Lahore Newport Gwent??

Regards
Layne.?

Hi Ray.?

Thank you for your reply....I will most certainly look for this brand "Laziza Kebab Mix" in my local Indian shop and I'll report back with my opinion, just one more thing Ray do you think I should try using some Kashmir paste ? because I did see this suggestion as (quoted) in this thread also the Besan flour ?
If you were happy with just the Spice Mix fine I will leave these additives out and go with just the onions and Spice mix but the Kashmir paste would probably enhance the reddish colour/flavour to the Lamb Mince what do you think perhaps a Tsp Garlic Paste ?

Regards
Layne.? ?

Quote from: George on March 11, 2006, 12:03 PM
Layne

But there has almost certainly been a significant decline in BIR standards (for my taste, at least) over the last 10-15 years so is it possible that the basic approach was changed in most BIRs but is still done in some 'old fashioned way' in Newport?

Hi George.
YES You are Exactly right the standards has dropped dramatically in recent years.....the only Curry I can get hold of in my area especially "Takeaways" is the Bog standard Curry which I can cook myself these are handy if Ive had a couple of pints and need a Fix but there is no excuse I shouldn't have to travel 20 miles to get a Curry I Really enjoy and is still being cooked in the same style since 1961.

But there we are a lot of people (especially youngsters) don't know what a good Curry should taste like because they don't know no different !
I suppose everyone has their own favourite individual style and taste Oh well lets put some petrol in the car.

Regards
Layne? ?

Quote from: ifindforu on October 30, 2005, 07:14 PM
hey thats very close to some bangladeshi friends showed me But can i suggest a bit of pataks kashmir masala and mutton mince instead of lamb as it is more tastier.Also a little besan flour?and a handfull opf choped onion no direspect to yours

Hi Everyone
I'm looking through the Recipe Forums....and try as I might I just Cannot seem to find a Clear and Concise (tried and tested) Sheek kebab recipe?

I find that quite amusing considering all the Excellent recipes on this website !

If there is a good BIR recipe here somewhere I would appreciate it if someone could Please point me in the right direction.

Regards
Layne.? ?

Hi Everyone?
Well I'm so happy one of you fellow Curry lovers has tried this excellent Curry (steve e) so I'm assuming there are a few fellow Welshmen in the ranks? ;D

All I can say is a Pilgrimage to this "Curry House " is well worth it and who knows wouldn't it be a thrill for a few of us to get together and have a night feasting and generally getting to know one another (Oh and I want to talk Curry Not Rugby ha ha) Hmmm.

Regards
Layne? ?

Hi curryqueen,   

Quote from: curryqueen on March 10, 2006, 03:28 PM
It could be ceylon

Now that Term rings a bell from many years ago..... most Curry houses in this area only served this type of Sauce that was before the the Mass Exodus of Indians to this country to make their fortune and then of course they decided to boil onions by the sack-load make a base sauce as quick as possible to get the shekels in.

It's only my opinion but the first here were the Pakistanis Not Bengali's that's why I think it's of Pakistani Origin because this type of sauce was all you could get back in the 60's and as Ive said in my earlier thread this particular Restaurant has been established since 1961.

To answer your question (I know I babble on )
The Sauce is Not sweet in any way whatsoever
No Coconut whatsoever
Hot Yes (Even a Mild will put your mouth in Orbit)
It has a Very Very Rich Curry Flavour Very Runny and a Very Very Dark Brown Oily Appearance Phew !