If you want this, here's how it's done:
1. Lamb: Get VERY lean Lamb mince. Grind up some ginger and garlic, knead into lamb. Add red chilli powder, garam masala, salt, a little amchur powder, and plenty of tandoori masala. Kneed again until thoroughly mixed.
2. Chicken Tikka: Get your local butcher to cut up boneless chicken thigh into one-inch-sized cubes, or do it yourself if you're good with a knife. Add red chilli powder, garam masala, salt, a little amchur powder, ground ginger and garlic, and fresh lemon juice - one lemon for every 500g of chicken, and smother with plenty of tandoori masala.
3. Salmon: The tail works best. Chop up into one-inch cubes, add sea-salt and black pepper, sprinkle a little tandoori masala. Rub it all in with a little olive oil and a dash of lime.
Let all of this marinate for about two hours.
Get bamboo skewers that are longer than the width of your baking tray, soak them in water for about 15-20 minutes, and load the goodies on, using two skewers a centimetre apart, so you can turn the stuff.
Fire up your oven to about 250°C (just under 500°F - Gas mark 9), Fill your baking tray with hot boiling water. Slice up half a lemon and chuck it into the water in the baking tray. Squeeze the rest of the lemon into the water, chop up the squeezed lemon into little pieces and chuck that into the water as well. Add thinly sliced ginger to the water - 4 or 5 slices will do. Add a few cloves into the water.
Place the skewers onto your baking tray (see order below) - making sure nothing touches the water. If it does, you need a deeper baking tray.
First load the lamb. Give it ten minutes. Then load the chicken, give it 10 minutes, then load the fish, giving it 10 minutes. Keep the heat steady at 250°C (just under 500°F - Gas mark 9). Check every now and then, and turn them over as soon as you see browning and sizzling.
By the end, the lamb will have baked for 30 minutes, the chicken for 20 minutes and the fish for 10 minutes.
Extract, and remove from skewers while still hot. Serve with any sauces you like, garnish with chopped coriander and sprinkle on some chat masala and fresh lime.
Optional: The water in the baking tray is now a heady, fragrant,yummy and nutritious mix of lemon, ginger, cloves, and all the fat rendered off the meat, chicken and fish. Crush up the now totally wilted and soft ginger and lemons with a fork and serve in a little bowl to be poured onto your kebabs for a bit of a lemony sting and flavour.
Post pictures on Instagram and tag me in them or @ me on Twitter.
I'll be issuing points.
1. Lamb: Get VERY lean Lamb mince. Grind up some ginger and garlic, knead into lamb. Add red chilli powder, garam masala, salt, a little amchur powder, and plenty of tandoori masala. Kneed again until thoroughly mixed.
2. Chicken Tikka: Get your local butcher to cut up boneless chicken thigh into one-inch-sized cubes, or do it yourself if you're good with a knife. Add red chilli powder, garam masala, salt, a little amchur powder, ground ginger and garlic, and fresh lemon juice - one lemon for every 500g of chicken, and smother with plenty of tandoori masala.
3. Salmon: The tail works best. Chop up into one-inch cubes, add sea-salt and black pepper, sprinkle a little tandoori masala. Rub it all in with a little olive oil and a dash of lime.
Let all of this marinate for about two hours.
Get bamboo skewers that are longer than the width of your baking tray, soak them in water for about 15-20 minutes, and load the goodies on, using two skewers a centimetre apart, so you can turn the stuff.
Fire up your oven to about 250°C (just under 500°F - Gas mark 9), Fill your baking tray with hot boiling water. Slice up half a lemon and chuck it into the water in the baking tray. Squeeze the rest of the lemon into the water, chop up the squeezed lemon into little pieces and chuck that into the water as well. Add thinly sliced ginger to the water - 4 or 5 slices will do. Add a few cloves into the water.
Place the skewers onto your baking tray (see order below) - making sure nothing touches the water. If it does, you need a deeper baking tray.
First load the lamb. Give it ten minutes. Then load the chicken, give it 10 minutes, then load the fish, giving it 10 minutes. Keep the heat steady at 250°C (just under 500°F - Gas mark 9). Check every now and then, and turn them over as soon as you see browning and sizzling.
By the end, the lamb will have baked for 30 minutes, the chicken for 20 minutes and the fish for 10 minutes.
Extract, and remove from skewers while still hot. Serve with any sauces you like, garnish with chopped coriander and sprinkle on some chat masala and fresh lime.
Optional: The water in the baking tray is now a heady, fragrant,yummy and nutritious mix of lemon, ginger, cloves, and all the fat rendered off the meat, chicken and fish. Crush up the now totally wilted and soft ginger and lemons with a fork and serve in a little bowl to be poured onto your kebabs for a bit of a lemony sting and flavour.
Post pictures on Instagram and tag me in them or @ me on Twitter.
I'll be issuing points.
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