Steve j Posted July 30, 2018 Share Posted July 30, 2018 Cheers Steve the recipe was as follows 2lb minced lamb 4 tsp coriander 1 tsp cumin 1 tsp turmeric Kashmiri chilli powder to taste, I used 1 tsp but it is fairly mild compared to most chilli powders 1"of ginger finely chopped 2 heaped tsp Garam masala salt to taste 1 tsp at least TANDOORI CHICKEN 5 cardamom pod 1 tsp cumin seeds 1 tsp coriander seed 1/2 tsp turmeric 1/4 ground cinnamon pinch ground cloves 2 tsp Kashmiri chilli powder 25 g fresh ginger finely grated 2 cloves garlic crushed salt to taste a good grating of nutmeg 1 tblspn fresh lemon juice 75 g full fat yoghurt 2 chicken breasts Method for keema mix minced lamb and spices together well Tandoori chicken, split cardamom pods and scrape out seeds add cumin and coriander in pestle and mortar and pound to powder, add all other ingredientsand mix well spread over chicken breasts and marinade over night. Roll out mince lay chicken in middle and wrap in mince, then wrap in bacon plait smoke until I/t 75 c Quote Link to comment Share on other sites More sharing options...
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