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I read a tip on the other site about using mashed kiwi fruit as a tenderiser for mutton.Certainly a lot easier to source than papaya Maybe start with half a kiwi fruit in the tikka marinade to see how it affects the flavour and texture.For me personally, i like some bite to my lamb tikka rather than melt in the mouth.Frank.
I asked the same question and was given the same answer,the meat is cooked first and then finished in the tandoor.Just to clarify what exactly is it they use? frozen papaya or kiwi?
That's right Phil, Karela or bitter melon. One of these little blighters. The frozen pack he showed me were sliced.I'll see what more i can find out when i go in on Sunday.
I was actually thinking about doing some lamb tikka for my upcoming curry feast,however I've never been able to do it properly so far and it always ends up being tough,no matter how long I marinate it for or indeed what sort of lamb...