Topic: Tandoori pork shashlik

[Kashmiri Bob]

Tandoori lamb chops incinerated again, but the lean pork chunks survived.




Another 5 minutes or so and they will be ready. Really tasty!




Managed to reserve a few pieces for a shashlik. Mixed peppers, onion, tomato and green chilli, and lashings of sweet/sticky/spicy manchurian sauce.






Not a bad starter. Not bad at all.

Rob 

[Unclefrank]

What recipe are you using, you have an array of pictures of your curries on here but no written recipes.
Come Bob you have to share  ;D

[Kashmiri Bob]

Give over Frank.  I've offered loads of recipes and tips, where I can.  The tandoori marinade is a restaurant secret.  The main difference compared to a bog standard BIR marinade is the inclusion of a mix of crushed and roasted whole green cardamom, and mace.  It'll all be covered in the ebook/DVD. 

Anyway, goncalo is your man for shashlik sauces. It's his recipe.

Rob 

[Stephen Lindsay]

It'll all be covered in the ebook/DVD. 

Oh boy I burst out laughing when I read that - superb!

[goncalo]

Thanks for giving my concoction a go, but I must say it wouldn't have been possible without your tip! Of all your dishes, this is hands down your best capture Bob! Stunning looking dish,  How would you rate this meal?

I had skewered pork tonight with peppers at an italian restaurant and that sure tasted phenomenal, but the looks were nowhere near what I'm seeing here. I'm generally not eager to taste things outside my comfort meats (chicken and too a very little extent lamb) in Indian restaurants. I'm somewhat stuck to the thought that for indian food it makes no sense to use anything other than chicken or lamb, but I sure need to try some beef/pork curries. What cut of pork did you use here?

I'm drooling here btw! 

[Edwin Catflap]

Hi

Looks like you need to use the indirect method to stop burning, I.e put charcoal over to one side and meat over the other side not over coals. Do it when they are white or glowing red and cover and all should be good, no dripping fat onto coals etc

Ed

[Kashmiri Bob]

Just off to my local butchers for some more pork goncalo. Will check the cut.  Very lean stuff.  Looks a bit like chicken when cooked; very tender and very tasty.  Well worth trying pork shashlik. Absolutely delicious with your sauce. I added a little splodge of tomato ketchup. Next time I'll go with more meat and less onions/peppers.  Love a beef curry.  Beef madras is one of my favourite dishes. 

Great tip Ed.  This is not the first time my lamb chops have gone up in smoke.  The coals were white and everything seemed fine, but as soon as the fat hit them the chops went super-nova. Bad news with over 2 lb of prime meat on the skewer.

Rob 

[goncalo]

I've done this (with chicken) yesterday and I used a little ketchup and a tsp of sugar and the missus loved it!

[Kashmiri Bob]

Nice one!  My local butchers was rammed when I went so not too sure on the pork cuts yet.  Saw it though the window labelled as "fresh lean diced pork".

[chewytikka]

Looking very tasty Rob,

Might make it even better, if you marinate you veg before you grill.
Old school BIR method and what makes it Shashlik


curry on
cheers Chewy