The Mrs was in IKEA this morning and I fancied some kalles kaviar.
She had already left by the time I'd thought about it and checked online. 
Apparently they don't stock it anymore. But, whilst searching, I came across two words; springy meatballs. and this reminded me of the rubber kebab quest.
Worth a try I suppose. 

http://hungerhunger.blogspot.co.uk/2009/08/making-springy-meatballs.html

Cheers, Frank.

http://www.turmeriq.com/2013/03/26/stay-away-from-vanaspati-hydrogenated-oils-or-trans-fat/

Some good points made in this article. Two that stand out to me as a reason why most BIR's use it, is that it keeps food fresher for longer and makes things look less greasy.


p.s. I still have a small tub in the fridge as back up if i ever run out of oil, as it seems to last forever.

http://sikandalous-cuisine.blogspot.co.uk/search/label/Mutton%20%28%20Lamb%20%29

http://miansari66.blogspot.co.uk/search

I've been following these two for a little while now.
One Indian and the other a Pakistani food blog.
The first is from a big foodie, who, if he doesnt cook it, his chef/servant does.  It was the look of his mutton curries that drew me in, but he doesn't just cook Indian food. There are recipes from a lot of best selling authors from around the world too. He does like his garlic though, so beware. 
The other blog is pretty much standard Pakistani fare, but still some nice recipes. I'll be trying the white karahi later. 

Cheers, Frank.

Bought these yesterday from the loose section in Morrison's.
Labeled as scotch bonnet but they look more like a modern hybrid to me. 

http://motherindiagla.blogspot.co.uk

Found this forgotten blog last night (not been updated in 2 years). The only two recipes look interesting.

Seekh kebabs

Ingredients

Kilo fine lamb mince
Medium onion
Medium Potato
2 slices of bread
4 fresh green chilli (finely chopped)
Teaspoonful of roasted crushed cumin
Teaspoonful of garam masala
Tablespoonful of dried fenugreek
3/4 tablespoonful of salt
1/2 red chilli powder
Good handful of fresh coriander
1/4 teaspoon full fresh grated nutmeg


Cooking Instructions

1. Put the mince in a large bowl, grate the onion and potato or put it through a food processor and squeeze out any excess liquid, then put the bread through the processor and make breadcrumbs.
2. Add all three to the mince.
3. Add the rest of the spices to the mince and mix really well.
4. Then put on wooden skewers and put on barbecue for 10 minutes or put an oiled tray in preheated over for 15 minutes at 200.
---------------------------------------------------------------------------------------------

Chilli Garlic Chicken

The following recipe serves 4 people.

Ingredients

Chicken breast - 4 chicken breast diced into small cubes
Chopped white onions - 150 grams
Chopped tomatoes - 100 grams
Sunflower oil - 100ml
Green Chillies - 3 chopped
Salt - to taste
Turmeric powder - 5 grams
Red chilli powder - 5 grams
Garlic pickle - 20 grams
Cumin seeds - 5 grams
Fenugreek Fresh - 5 grams
Green and red peppers - half of each, diced into small squares
Ginger and garlic paste - 10 grams
Garnish - Fresh corriander

Cooking instructions

1. Heat the oil in a pot, add the onions, salt, fresh methi, cumin seeds, green chillies.
2. Cook until the onions turn brown then add the turmeric powder, red chilli powder, ginger and garlic paste.
3. Stir for a while, 3-4 mins, add the chopped tomatoes and stir again.
4. Cook until the oil rises, then add the diced chicken and diced red and green peppers.
5. Cover the pot.
6. Stir occasionally, don't let the ingredients stick to the pot.
7. Make sure the chicken is cooked and taste to check the seasoning.
8. Garnish with corriander
9. Serve with steamed white rice and nan bread if possible.


* the garlic pickle has been missed out in the method.
I would add it in step 4.