Quote from: bhamcurry on January 13, 2024, 06:50 PM

Grab the bhuna recipe from the PDF linked from here

Can't see the link ...
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** Phil.

Never heard of chicken doner when I used to get takeaway but that was nigh on 30 years ago now.

I'll be able to knock this out in an afternoon and it is dinner tonight. I made up the kebab mixture yesterday and allowed it to sit in the fridge for 24 hours but other than that, the ingredient list is very deceptive.  I do recommend doing the kebab mix the day before.  This will not be difficult to accomplish in about 4 -5 hours on my own. I started at 11.30 am and at 3.20 pm I have everything ready to finish off and assemble. I've been doing laundry and making home brew ^{(* Note below)} at the same time, a few of which have helped along the way.     I only need to cook the kebabs and pilau to be done, reheat and assemble, which I'll do when the devoted female returns to the nest. The Golden Brown Basmati is soaking, the chicks have flown and it's easy sailing from here.    Yeah, right!

The big plus, as I'd quietly hoped, is that the kebab recipe on its own is a winner.  I've already deep fried a tester of 6 and they're gone.  There was something missing but all they needed was a sprinkle of ground Pink Himalayan Rock Salt.  This will be my go-to for lamb (meat) kebabs from now on with one adjustment. Less bread and a little less water to compensate.  They are a bit bready with white bread.

Note: Home brewed Brown Ale and Munich Lager.  I already knew the Brown Ale is good, but this was my first tester of the Munich Lager I first started about 2 months ago.  I'm rather pleased with it, and it will only get better when I refrigerate and "lager it".