I was once told by a kebab shop owner, that his chili sauce was just boiled chilies and any veg left over. If you come up with a takeaway version please post it.
Did you cut the cumin down, and add phosphate?
Beef & Lamb trim meat minced through coarse plate then its left in temperature controlled room for 2 days for the blood to drain out from the meat to give the softness melt in your mouth. It's then fine minced after 2 days we leave it in the cool-room till the meat dries from blood and water for another 2 days.
We then mix it with our secret recipe ready to go on the sticks
WHERE QUALITY COUNTS 70% BEEF 30% LAMB
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