Double onionist, livo,

Appreciate the help. Might just have to keep foil in mind. The problem with the BBQ was loosing heat from the top surface.

Have gelled with that livo link on the 9 hr Greek method. It even identifies the water problem. I think it might just be the answer. Going to try the method next - in short no water covered sealed 125c 8 hrs lid off 1 hr 200c.

livo's post has perked me up a little. the rev 2 go was disappointing. in fact well bad.

the rev 1 version last week had so much promise and was a clear step forward.

the rev 2 was step back. the bbq without a cover is simply no good. the aesthetics were spot on. the meat had the better original "lamb" taste. the texture was tuff (a bit like normal roast lamb) - had to be cut with knife could not be forked.

the bag marinading worked a treat. the marjoram in place of rosemary was perfect. the onion bed on bbq worked spot on.

my current going forward thought is to use rev1 till either i can find/make a cover for the gas bbq or get approval to dig pit.

in short i cant see how the objective can be achieved with what i know or have so to speak (eqpt). adding water (cover) takes away from the taste - adding flame fails on the texture.

its a real bugger and rare that i cant see a way forward.


was cooked on lowest bbq flame for 7 hrs turning at half time. the instant read was 70 to 75C

livo,

star man thankyou. will have good read through - pic is exactly what i'm aiming for.

the insider info would be invaluable - fingers crossed (particularly method)

George,

i admit i had same thoughts for long time. since my daughter started having this "red" CTM version i've changed my mind. yes most BIR make a yukky sweet (spelling ok) version. i still have it on my todo list but the local restaurant put a "curry" slant on the dish (i guess a variant). it really works well.

i guess the sugars left out, the coconut flour is reduced, mix powder increased - it really is fav. anyones thoughts on what the pukka recipe would be appreciated.

livo,

many thanks for scan. got very clear jpeg.

hoping to give it a go this week. many thanks.

livo,

many thanks for the numbers - reassuring to know. have already come a long way having started 180C then adopted 140C for a long time and recently down to 130C. the 120C is next. i see the moisture of the meat improving.

this batch rev 2 is on the gas bbq. will need to adopt commis advice to use instant read at 60-65C as hrs will have no meaning on the 1st go. have used bed of sliced onion same as for oven cook. i dont have cover for bbq which is a tad awkward but time will tell.

livo,

many thanks for detail info - appreciated.

only the curry leaves and fenugreek seed being a no no for me (never been able to gel with either although i've over time and hard cooking got to like the methi). rest looks really nice. think i might give the book version a quick go.

just to be clear - base is used in the BIR version where as the book version produces its own.

ps not fully convinced on the benefit of frying whole spice in oil. it's an area i will work on at some point. gut feeling so far is just adding them early is enough (re bunjarra method). i know traditional teaching is to add to the oil. if you taste the oil it don't really take on much flavor c/w the water based sauce.

Donald,

i think your right. i will ask.

the chappy who put me onto the dish laughed when i said bread. he did not know either but said the making is very complex and makes the difference in quality.

going to look out for it in warrington (home) next as rusholme is a bit of a drive (uk anyhow).

pic of the Rasmalai,



not easy to put in words how good this tastes. you have to like yogurt. it's like a soft bread (its not bread, i dont know what it could be) seated in yoghurt with a sprinkling of pistachio. the yogurt liquid is based on plain but has some carefully crafted light spicing (defo cardamom). served ice cold.

loved it. i can imagine it being even better after a curry.

ps Shawarma is opposite so a full meal in very few yards.

Pics from earlier post

start:


finish:


got a rev2 in the bag marinading for saturday. changed the herb to marjoram and oregano being my 2 fav's