Bhaw ha ha!

Yeah, sorry for the photo the strong sun here tends to lend colours to things when they are photographed. Cracking recipe though.

Well, we don't get the Friday night donner kebab here in Oz so I did a bit of digging and came up with something that is spot on and healthy too!
Have a go.



Donner Kebab

716 g Lamb mince
716 g Beef mince
179 g Breadcrumb
179 g Water
2 g Cumin powder
2 g Coriander powder
1.5 g ground black pepper
0.5 g Chili powder
20 g butter or margarine
24 g salt




Method:
Place meats into bowl, mice with fingers for 10 mins or so until a real mush. Now add the breadcrumbs and mix for a further 2 minutes. Leave to rehydrate the breadcrumbs for 10-15 minutes in the fridge. Pack into a tin or baking tray and cook in the centre of an oven for about 1  hour at gas mark 4, 177?C, 350 ?F or until the internal temperature reaches 74?C. Slice lengthways thinly. Serve in a kebab bread with salad, chili sauce and a wedge of lemon.

Results were perfect, with homemade chilli sauce and garlic sauce...

I don't think the base adds a lot to the flvour of the curry, it adds to the consistency. You could make a base out of pureed onions in water and the curry would taste pretty much the same. For me, the trick is in frying and reducing it. My previous takeaway (which produced the bast curries I've ever had) told me that the meal would be ready in 25 mins, every time I ordered, no matter what I asked for. So those curries probably sat in their containers for a bit, stewing, before I got my greedy chops on them.

Any meal is better left to rest for a while before eating.

I think that a lot of the problem is that we think we need to cook quick and rush through everything, slapping the curry onto a plate when we think it is ready. Allow an extra bit time and we allow the flavours to coalesce and come together.

Just my tuppence 'urth.

Recipe moved to here by CA: https://curry-recipes.co.uk/curry/index.php?topic=4439.0

recipe moved to here by CA: https://curry-recipes.co.uk/curry/index.php?topic=4438.0

I rememeber that, they took it off the shelves (freezer) due to one of the colourings being a bit dodgy.

I used to make a pretty mean "thindaloo" when I had gained too much weight due to my curry problem.

1 onion
3 cloves of garlic
1/2 tin of toms
curry powder to taste
chilli powder to taste (ie lots)
1/2 tom tin of water
1 chicken breast.

boil all ingredients for 1/2 hour and puree.
add chicken and cook through.
serve with plain boiled rice.
I lost a ton of weight with that recipe and still ate curries (well kind of, it's not quite the same!)

I always do it, Hirshan Dance CD playing quietly in the back ground too. I did want to wear a white shirt and black trousers and hand out menus last time but my wife told me I was beginning to get slightly obsessive!

Recipe moved to here: https://curry-recipes.co.uk/curry/index.php?topic=4363.0

I've made restaurant style naan breads every time with this recipe. Without fail. It's a bit of a bind cooking them on the hob but they keep warm in the oven wrapped in tinfoil.

  500 grams maida flour (use a hard flour like the Italian 00 ?doppio zero?or any other pasta flour)
    *
      250ml milk
    *
      2 teaspoons dried yeast (or 15 grams of fresh)
    *
      1/2 teaspoon baking powder

    * 2 teaspoons of sugar
    *
      large pinch of salt
    *
      1 egg, beaten
    *
      2 tablespoons of oil or ghee (plus extra to brush on the cooked bread if liked)
    *
      200ml of thick, natural yoghurt

Sift the flour, baking powder, sugar and salt and make a well in the centre.  Warm the milk to blood temperature and mix half of it with the yeast and let it bubble and proof.  Beat the egg with the oil and yoghurt.  Dump the egg/yoghurt mix and the milk/yeast mix into the flour and stir until it forms a dough.  If the dough is dry, add more milk and knead until it is silky and smooth (about 5 minutes).  Put it into an oiled bowl, cover it with a damp cloth and leave it in a warm place until it doubles in size.  The original recipe said that this would take several hours but ? this being Australia ? mine was ready in about an hour (we are having a warm day, so your mileage may vary).  When it?s ready, punch it down, give it a quick knead and divvy it up into 10 portions.



Heat a frying pan (a lid is preferable but not required) over a low-medium heat.  Roll out your dough with plenty of flour until it is very thin (almost like a pancake) and put it directly into the warm, unoiled frying pan.  Cover and cook for a few minutes at a low heat.  Check to see that it isn?t burning.  The dough should have bubbles appearing in the top and the bottom should have deep golden spots across it.  Slide it around the pan so it cooks evenly.  When ready, flip it over and let the top cook until it, too, has deep golden spots.  You should aim for a dark gold to deep toast colour.  Try not to let it get black.  Keeping a lid on the pan will make the dough puff a little more but don?t stress over it ? this is a flatbread after all.

When it?s done, flip it out and start again.  If you want, brush the naan with ghee or oil.

TOP TIP:  For garlic naan, flavour the brushing oil rather than the dough ? the flavour is better and you won?t get the bitter flavour of burned garlic when you cook.