Some excellent points here. I must agree 100% 

Quote from: wikiwawa on March 07, 2014, 11:11 AM
Was lovely Adey. Would maybe make a few changes next time, but that's just personal taste - was a fantastic introduction to an ingredient I've seen before but not thought about. Thankyou.

Great, so glad you enjoyed it. Of course experiment with the dish, i did that originally before putting it on the menu

Quote from: mickdabass on March 07, 2014, 12:22 PM
too much fat and the seekhs "melt" on the skewer and end up as molten pools of gunge in the bottom of the tandoor lol....at least thats the explanation I have arrived at 

Not entirely correct mate. If the Keema is too "wet" that will happen, rather than the fact of having too much fat. When we make our keema, we squeeze out any excess moisture through muslin cloth 

Quote from: Gav Iscon on March 07, 2014, 03:05 PM
I don't find it strange at all. Blokes got a book to sell and what better place to plug it. A curry forum with 21.5k members, its a no brainer for me and he's posting some new recipes and answering questions. Bonus imho.

Thank you Gav iscon 

Quote from: Garp on March 07, 2014, 02:38 PM
You're right, of course, Phil.

Just find it a little strange that Adey has chosen this time to start posting here.

i used to post on here in 2012, but because of all the small minded childish nigglers, i didn't bother anymore!  If it's a problem for either of you,or anybody else, just say the word and i will leave the site and continue on my merry little journey  Thanks

http://www.curry2go-online.com/my-ebook-the-secret-part-2.html

Hi curry fans,

I feel i may have rushed my last post as i was very busy, so i will try to explain things better
I have seen so many BIR chefs cut corners to save money on this dish!! Simply by making a Korma Red and adding mix powder and some tikka!
This is by far our biggest seller at Curried away, and without being arrogant, been told by a lot of customers old and new, that it is the best they have ever tasted! Try it for yourselves. i'll let you decide
The above recipe is for masalla sauce, NOT tikka marinade. 2 totally different things. Like the Korma sauce in the book, you literally add 2 chefs spoons of the ready made sauce into a pan with your chicken tikka or whatever you are using, base gravy and cream, then just some extra coconut flour to thicken it if required DONE, Tikka Massala in under 4 minutes

http://www.curry2go-online.com/my-ebook-the-secret-part-2.html

hi buddy, at curried away we use 40% mutton shoulder, 30 % mutton leg and 30% beef mince! you need a certain amount of fat in the meat, a) for flavour
                                                 b) to help the kebab stick to the tandoor skewer!

hope this helps, Regards, Adey.

Hi All, sorry for late reply.
Massala sauce:

use same method for Korma sauce in book 2 but with the additon of:

Makes 2 litres Approx

1 apple chopped
1 banana
1/2 fresh pineapple
1 tblsp raisins and sultanas
1 can princes fruit cocktail
2 tsp mint sauce
300g unsalted almonds ( roasted if poss if not roast in a dry pan on high heat for 1 minute.
1 fresh mango
1 tblsp kashmiri massala paste
2 tblsp mix powder
1 can peaches
1 heaped tblsp g/g paste
extra 500g almond powder
2 drops french almond extract
red/orange colour (optional)
1 tblsp pure butter ghee
1 tsp salt
2 tblsp mango chutney (pataks)
Handful fresh chopped coriander
500ml fresh double cream not uht!!!

add to pan with Korma ingredients and boil for 2 hours!!

enjoy 

Blend thoroughly and then add extra equal quantities of castor sugar, coconut flour and almond powder to thicken to a mashed potato consistency.
you can now devide into equal portins and freeze or will keep fresh in fridge for 3 days.
water as required

Let me know how you get on guys