In this video Chef Din demonstrates his "multi-purpose" paste.  Even though he says he prefers to us the Big P for convenience in his restaurants, he gives this so people who can't buy P have the ability to make their own.

Tandoori Paste is easy to buy but I always enjoy making things from scratch.  I may make some adjustments and different batches with one being more in line with the Kashmiri Ver I made 2 summers back from my own chillis.  They were really good.

https://www.youtube.com/watch?v=wbwk2DfJjK0&t=189s

That sounds promising to me SS.  What base gravy did you use?  The listed one or something different?  Did you use chicken leg of breast?

I'm glad you're enjoying that paste. I love it and recommend others give it a go. It really doesn't take long to make up and it's quite simple. Well worth it.  I like Latif's channel.  He is a very genuine guy who appears to enjoy sharing his knowledge and skills.

I've been interested in beef curry before today and have tried a few, but never really found what I wanted. This looks promising.  I'll give it a try after we get through the leftovers from the weekend celebration of my mother in law's 80th birthday.

Wow, JB.  That's pretty disappointing then.  If a place isn't going to even try, you have to wonder why it's there.

This isn't tikka / skewers but it was really good.  Cooked earlier this week.  8 hours lamb shoulder on my new little toy 3 in 1 charcoal grill / roaster / smoker BBQ.  I lit the heat beads and hardwood lump charcoals at about 11.00 am and took the finished lamb off at around 8.00 pm.  Internal temp was just above medium well but below well done.

I can't wait to try a Beef Brisket with some rub and smoking timber chunks.

The enzymes in kiwifruit and pawpaw are very strong and will destroy texture if left for too long.  Good lamb should not require this treatment.  I have a Greek friend whose father (now in his 90's) cooked the best lamb skewers you can imagine.  A very simple marinade of olive oil, lemon juice, white wine, garlic, salt and oregano. Don't cut the meat too small. 1 1/2" cubes is ideal.  Lamb cubes will shrink a lot if overdone and people do have the tendency to overcook.  It will take on a beautiful flavour if cooked over hot coals like heat beads or lump charcoal.  It needs to be close enough to the heat which scorches the outside leaving the middle pink.  Fat dripping from the lamb onto the coals will cause flame ups and this is great for flavour.  The bigger your cuts the further from the heat and slower cooking.  If your lamb is too lean you may need to add some fat between the cubes.

Onion juice, tomato puree and lemon juice will all tenderise meat and go great with lamb.  Salt, pepper, red peppers, chillis and of course garlic all go great with lamb.  I would avoid yogurt, but I have read that milk is sometimes used in Turkish marinades.

12 years ago, for my eldest daughter's 18th birthday, I made a souvla grill / charcoal barbecue just for lamb skewers and cut, marinated and cooked 5 legs, but the best lamb skewers I've ever eaten were cooked on a $20 hardware store Hibachi BBQ using heat beads and served with a squeeze of lemon juice and pinch of salt.

Good to see you back JerryM.

I'm not sure Santa.  It looks like your second guess to me.  I think it was a set up.  A little excited naan and in freeze frame it just looks fake.  I've never had a naan get moving like that.  It appears to be an appendage, and not part of the naan.

Poor old Al though, hey. He's still a bit shy of his 100k subs.

I saw this episode pop up and I couldn't even watch it right through. I got the impression Al had become a little unhinged when he started applying soot to his face.  I think you could use any brand of tandoori marinade.

Can you tell me what is going on with the naan in the right of the screen at about 5 seconds into the video when he's talking about how many subscribers he needs?  It's very brief and blink you'll miss it.  I've watched it 10 times, freeze framed it and taken a screen shot but still can't figure out what it is!