As you say, Robbo, not difficult to emulate that kind of thing-I have a pot of chopped green chilli on permanent residence in the fridge for that reason-especially using chilli oil to cook in. But I'm always tempted by the easy packets whatever my diet advises! Phil, did you have the one in a packet or the Pot Noodle-style tub?

Quote from: livo on August 09, 2023, 06:50 AM
I'll be able to knock this out in an afternoon and it is dinner tonight. I made up the kebab mixture yesterday and allowed it to sit in the fridge for 24 hours but other than that, the ingredient list is very deceptive.  I do recommend doing the kebab mix the day before.  This will not be difficult to accomplish in about 4 -5 hours on my own. I started at 11.30 am and at 3.20 pm I have everything ready to finish off and assemble. I've been doing laundry and making home brew ^{(* Note below)} at the same time, a few of which have helped along the way.     I only need to cook the kebabs and pilau to be done, reheat and assemble, which I'll do when the devoted female returns to the nest. The Golden Brown Basmati is soaking, the chicks have flown and it's easy sailing from here.    Yeah, right!

The big plus, as I'd quietly hoped, is that the kebab recipe on its own is a winner.  I've already deep fried a tester of 6 and they're gone.  There was something missing but all they needed was a sprinkle of ground Pink Himalayan Rock Salt.  This will be my go-to for lamb (meat) kebabs from now on with one adjustment. Less bread and a little less water to compensate.  They are a bit bready with white bread.

Note: Home brewed Brown Ale and Munich Lager.  I already knew the Brown Ale is good, but this was my first tester of the Munich Lager I first started about 2 months ago.  I'm rather pleased with it, and it will only get better when I refrigerate and "lager it".

I'm sold on the kebabs already   

Something like me, when home brew met barbecue that time...

I'm certainly looking forward to seeing the results of these cook-ups, considering the amount of work it involves! Best of luck, everybody 

I missed the taramind in the list! D'oh. Yes that'd be it. I always like to add just a little more for luck.

Quote from: tempest63 on August 05, 2023, 12:55 PM
it isn't used in the final recipe. Yet there are people posting to the site how good it is.

Bizarre!

I like lime in dhansak-in lots of things actually!-and always assumed that was where the sour came from, or taramind. Where does it come from in this do you think? Although I see there's a bit of vinegar in the kachumber

First things first, I reckon that Dahl would be a meal in itself! Sounds gorgeous Tempest, thanks for this, it must've been a bit of work 

Quote from: Kashmiri Bob on July 20, 2023, 12:46 PM
I seem to have a US style keyboard and can't find the pound key anywhere.

Rob

You might be able to fix that in your settings Rob, it might not be the keyboard itself. Unless you just bought a new one?

The rise of the machines comes in two stages... first, they write the recipes, then they cook the curries.

Does look pretty tasty, though 

He must've had a blinding honeymoon! 

Looks fantastic, CH, and +1 to the rice. Onion rice? Mmmm