Curry Guy BBQ : 100 Classic Dishes to Cook over Fire or on Your Barbecue

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Add some of the meat juices and fat from when you cooked the meat loaves to juice it up a bit. What about the sauces? Since then, I have grown selection to include not only Indian barbecue recipes but BBQ recipes from around Asia. Slice the pork shoulder thinly across the grain into thin, 2.5cm (1 inch) steaks. Place a steak on a piece of clingfilm and top it with another piece. Then pound it with a meat mallet to tenderise and make into thinner steaks. They should be about 50% larger from the pounding. Repeat with the remaining pork. Begin slicing the charged bit off and keep them warm or start serving immediately. Continue cooking the meat and shaving off the pieces of pork as it chars. I guess there’s nothing wrong with that as long as you know and are happy with what is in your kebab. I use beef in my doner kebabs

Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce. Form this mixture into two meat loaves and place each in oven proof roasting pans and cover loosely with foil. Now whisk all of the marinade ingredients together except for the lemon juice. If you are marinating the meat for longer than 4 hours, you do not want to add the lemon juice until about 2 hours before cooking. Marinate the meat for up to 24 hours. If you're in a rush, you could add the lemon juice and go straight to cooking but for best results, let the meat marinate for longer. Use all the oil called for. You can always skim it off at the end of cooking. The oil helps break down the sauce ingredients. When cooked through, transfer to a serving plate and cover with foil to sit for about 10 minutes before serving.Karahi cooking is different to other methods of cooking a curry. The idea is to cook in plenty of hot oil over a high heat. As you do this, it breaks down the sauce ingredients until they emulsify into that characteristic smooth sauce that every loves in a karahi curry. Heat the oil over a high heat. When bubbling hot, add the chillies and fry them for a few minutes or until blistered and darkened in places. Add the garlic fry until the garlic is beginning to turn golden brown. Transfer the chillies and garlic using a slotted spoon to the plate and set aside. Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed. If you like these Doner kebabs, you might like to try some of these recipes too…

When ready to cook, heat your barbecue or oven to 180c/356f. If cooking on a barbecue, set up your barbecue for indirect heat cooking. Skewer the pork on an upright skewer and cover with foil. Place the meat in your oven or barbecue and cook for 3 hours. After 3 hours, your pork will be deliciously tender. Remove the foil and let it keep cooking to char the exterior. This delicious crispy meat is then piled into pita breads and topped with salad vegetables and tzatzuki, an easy to prepare yoghurt, garlic and cucumber sauce. Which cuts of meat are best for Greek gyros? You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani. Build a fire on the ground or in a barbecue. When flaming hot, place the karahi over it. As it heats up, the naan will begin to bubble up.Place all the ingredients for the meat, including the onion juice in a food processor and blend into a fine paste. It is important that the meat be super fine so you will need to do this in batches. For best results, you will want to marinate the meats when instructed but you can still get fantastic results if you don’t when time is an issue. What you will find in this section…