Hi Ray,
The addition of the breadcrumbs would certainly remove the requirement for the meat to be so lean due to the drying nature of the bread crumbs..
I know that that may help us home cooks but I have never seen breadcrumbs added to a takeaway or restaurant sheek kebab.
Regards,
Mick

Hi Mick,
A few things spring to mind mate.
My local uses double minced sheep leg, it is very lean, hardly any visible fat. Too much fat content will cause the meat to sag once it is subjected to the heat. (that sounds familiar) ;D
Once they have made up the mix it is fridged. The chef makes up a batch of keema at lunchtime for that nights opening.
The tandoor does not have to be fiercely hot.
Also you could angle your skewers to put slightly less gravitational pressure on the meat, if you follow me.
I know this isn't sheek kebabs but you may get the idea with this chicken tikka and lamb tikka.

Well done Luke,
It certainly looks the part,
Mick

Bloody Hell George!

Quote from: Phil (Chaa006) on January 03, 2011, 11:38 AM

Quote from: AchMal on January 03, 2011, 11:34 AM
You obviously haven't been in a British maximum security prison. There are more TVs than you can poke a stick at.

ROTFL : I defer to your greater experience of these matters, Mick  ;D (But how did you get out again, or are they allowing you to post messages to CR0 from inside ?!).

Hi Phil,
I was fully aware that I left that avenue open to you, ;D but rest assured I carry keys.
You meet all walks of life inside even ex BIR chefs....
Mick

Quote from: Phil (Chaa006) on January 03, 2011, 10:25 AMP.S. 20 to 26 episodes ?  I am bored stiff within the first two minutes of one show; long before exposure to 26 I would either have committed suicide or thrown my television at a passing policeman, hoping for a lifetime sentence in a maximum security prison with no possibility of ever watching television again !

Hi Phil,
You obviously haven't been in a British maximum security prison. There are more TVs than you can poke a stick at.
Mick

Quote from: George on January 02, 2011, 11:05 AM

The reason I think that putting broccoli and other obsure vegetables in a base sauce is bonkers is that I've never heard of them being used in the stocks and sauces of classic western cooking, like onions, leeks and carrots are.

George,
That may well be the case but I'm unsure how that crosses over to BIR cooking and the ingredients used in a garabi/gravy.
I suppose BIR cooking is not trying to be classic western cooking.
Cheers,
Mick

Quote from: George on January 01, 2011, 03:20 PM

Quote from: beaureef on January 01, 2011, 01:27 PM
the base sauce stated cauliflower or broccoli or a mixture of both (stalks and trimmings), in it.

What a load of tosh - the recipe I mean. Is that from the kindle book at amazon.co.uk?

I suggest the only reason those vegetables are included is to make the recipe stand out from a marketing point of view. It's dishonest and shameful.

George,
I have been in 6 or 7 kitchens over the years and although I have not seen cauliflower or broccoli trimmings go into a base garabi it doesn't mean that some places won't add these ingredients. They would just add some fibrous bulk to gravy and could be by-products of veg preparation.
After all there are those people who say that carrot, potato and cabbage don't go into the garabi but I know from first hand experience that they do in some restaurant or t/a garabi's.

Dishonest and shameful are strong words to use.
You state with some certainty that they would not be used. What do you base this on? (excuse the pun)
Mick

Quote from: Phil (Chaa006) on December 17, 2010, 03:09 PM

But I respect your point of view, and hope that we can let others debate the point without ourselves taking over the thread.

** Phil.

Absolutely Phil, each to their own, agreed.
However, yours is way too 'fluffy' for me.

I think the 'external use only'  is referring to pure Mustard Oil,
but I have seen 5 litre containers of Blended mustard oil and veg oil not labeled for external use only,
thats the stuff my local uses, it only goes into the tikka and tandoori marinades,
Mick