Curry Guy BBQ : 100 Classic Dishes to Cook over Fire or on Your Barbecue

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Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani. Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce.

Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat. Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required. When your barbecue is good and hot you’re ready to cook. If you have a thermometer, aim for 190–200C/375–400F. Be sure to follow the instructions exactly. It is important to cook this curry over a high and often low heat for best results.

Do you have any other tandoori chicken recipes?

If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs. When you are happy with how they look, turn the karahi over toward the flames and grill the tops of the naan over the fire. After two hours, the meat loaves will be cooked and there will be a lot of meat juices in the pans. Retain the meat juices for later and place the cooked meat loaves in the fridge to cool and harden. You could speed this process up by placing in the freezer. Add some of the meat juices and fat from when you cooked the meat loaves to juice it up a bit. What about the sauces?

Put the blended onions in a cheese cloth or similar and twist into a ball as tight as you can to extract the onion juice into a bowl. Only the onion juice is used in this recipe but the chopped dry onions can be use in the my seekh kebab recipes so no need for wastage! Slice the pork shoulder thinly across the grain into thin, 2.5cm (1 inch) steaks. Place a steak on a piece of clingfilm and top it with another piece. Then pound it with a meat mallet to tenderise and make into thinner steaks. They should be about 50% larger from the pounding. Repeat with the remaining pork. Begin slicing the charged bit off and keep them warm or start serving immediately. Continue cooking the meat and shaving off the pieces of pork as it chars. The great thing about cooking karahi style is that just like most curries, the flavours develop and the curry becomes even better.I promise you won’t notice the difference and BONUS… you know exactly which meat is going into your Doner kebabs. A few recent study demonstrated that we weren’t always eating what we thought we were. There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy.

Add the ground spices and garlic and ginger paste to the pan. Then stir in 250ml (1 cup) water and bring to a I have used pork tenderloin in this earlier pork tenderloin for pork gyros recipe which worked given that I was cooking on small skewers but you really do need the fattier cuts to bring out the traditional flavour of a gyro. How do you prepare the meat for Greek gyros? Cover and simmer over a low heat for another 5 to 7 minutes, stirring from time to time. Lift the lid and stir For best results, you will want to marinate the meats when instructed but you can still get fantastic results if you don’t when time is an issue. What you will find in this section… Pour into a jug (if heated on the hob), add the yeast and sugar, and whisk it all together. Cover with a cloth and leave in a warm place for about 20 minutes. It should foam right up. If it doesn’t, don’t worry, your naans will still rise.If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. After 3 hours, your pork will be deliciously tender. Remove the foil and let it keep cooking to char the exterior. I have spent so much time perfecting these Indian BBQ recipes and am now on a quest to bring so much more to the selection.

There’s nothing like firing up the tandoor oven and cooking the tikka until they’re just cooked through and lightly charred on the outside.Greek gyros are made like this with meat that is pounded thin. Souvlaki often has a similar marinade but with chunks of meat being cooked on skewers. Build a fire on the ground or in a barbecue. When flaming hot, place the karahi over it. As it heats up, the naan will begin to bubble up. When ready to cook, heat your barbecue or oven to 180c/356f. If cooking on a barbecue, set up your barbecue for indirect heat cooking. Skewer the pork on an upright skewer and cover with foil. Place the meat in your oven or barbecue and cook for 3 hours. Pork gyros are the most popular of these Greek style wraps. You could cheat and just fry the meat but the meat filling does benefit by cooking it in a more traditional way on the barbecue.