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Cooking > UK Sausages > Tandoori Lamb S...
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Tandoori Lamb Sausage?

by "TonyK" <home@[EMAIL PROTECTED] > Apr 12, 2006 at 04:03 PM

Seeking some collective wisdom?

I am a big fan of indian food, particularly tandoori, especially lamb
kebabs.

Talking with my local butcher he suggested he could make up 5lb of
"tandoori spiced" lamb chipolatas for me if I provided a tandoori mix to
add
to the meat.

His concern is that the sausauges would be very tough if all lamb and
suggests adding ****k fat and a little rusk. Personally I'd like as much
lamb
as possible to retaint he flavour.

Any suggestions as to what ratios things should be mixed?

TA
 




 8 Posts in Topic:
Tandoori Lamb Sausage?
"TonyK" <hom  2006-04-12 16:03:56 
Private Message
   2006-04-12 17:57:34 
Private Message
   2006-04-14 10:27:05 
Private Message
   2006-04-15 16:23:16 
Re: Tandoori Lamb Sausage?
Chris Croughton <chris  2006-04-17 23:44:49 
Re: Tandoori Lamb Sausage?
Mike Roebuck <mike.roe  2006-04-18 01:47:52 
Re: Tandoori Lamb Sausage?
Jon@[EMAIL PROTECTED]   2006-04-22 19:33:53 
Re: Tandoori Lamb Sausage?
Mike Roebuck <mike.roe  2006-04-23 02:37:27 

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tan12V112 Fri Nov 21 22:08:16 CST 2008.