Ingredients

  Serves 4

    * 3 pints of live natural yogurt
    * 3 Tablespoon Cumin powder
    * 3 Tablespoon garam massala
    * 3 Teaspoon Coriander powder
    * 2 Teaspoon Turmeric powder
    * 3 Teaspoon Chilli Powder
    * Juice 3 lemons
    * 24 cloves garlic - crushed
    * 4 inches grated ginger
    * Red food colouring
    * 1 whole chicken skinned
    * 1Lb lamb mince
    * 1 finely chopped onion
    * 1 Lemon
    * vegetable oil

  Method

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
little water and stir in well with the yogurt to make a tandoori marinade.
Remove the skin from the chicken and make several deep scores across the breast
and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
off excess marinade and Stuff the chicken with the mince mixture then place it
in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
degrees for 60 minutes then cover the chicken with tin foil and cook for a
further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
through before serving. You can precook the mince in a frying pan and stuff hot
into the chicken to reduce risk and cooking time.

On 2 Jul, 18:42, Good Curries wrote:
>   Ingredients
>
>   Serves 4
>
>     * 3 pints of live natural yogurt
>     * 3 Tablespoon Cumin powder
>     * 3 Tablespoon garam massala
>     * 3 Teaspoon Coriander powder
>     * 2 Teaspoon Turmeric powder
>     * 3 Teaspoon Chilli Powder
>     * Juice 3 lemons
>     * 24 cloves garlic - crushed
>     * 4 inches grated ginger
>     * Red food colouring
>     * 1 whole chicken skinned
>     * 1Lb lamb mince
>     * 1 finely chopped onion
>     * 1 Lemon
>     * vegetable oil
>
>   Method
>
> Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
> little water and stir in well with the yogurt to make a tandoori marinade.
> Remove the skin from the chicken and make several deep scores across the breast
> and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
> hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
> heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
> the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
> off excess marinade and Stuff the chicken with the mince mixture then place it
> in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
> degrees for 60 minutes then cover the chicken with tin foil and cook for a
> further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
> so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
> through before serving. You can precook the mince in a frying pan and stuff hot
> into the chicken to reduce risk and cooking time.

seems way over spiced, are you sure of your ingredients, and cooking
times seem very long, is this a huge chicken?? And is warming lamb in
the chicken cavity a good thing?
cheers
Wazza

On 2 Jul, 18:42, Good Curries wrote:
>   Ingredients
>
>   Serves 4
>
>     * 3 pints of live natural yogurt
>     * 3 Tablespoon Cumin powder
>     * 3 Tablespoon garam massala
>     * 3 Teaspoon Coriander powder
>     * 2 Teaspoon Turmeric powder
>     * 3 Teaspoon Chilli Powder
>     * Juice 3 lemons
>     * 24 cloves garlic - crushed
>     * 4 inches grated ginger
>     * Red food colouring
>     * 1 whole chicken skinned
>     * 1Lb lamb mince
>     * 1 finely chopped onion
>     * 1 Lemon
>     * vegetable oil
>
>   Method
>
> Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
> little water and stir in well with the yogurt to make a tandoori marinade.
> Remove the skin from the chicken and make several deep scores across the breast
> and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
> hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
> heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
> the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
> off excess marinade and Stuff the chicken with the mince mixture then place it
> in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
> degrees for 60 minutes then cover the chicken with tin foil and cook for a
> further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
> so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
> through before serving. You can precook the mince in a frying pan and stuff hot
> into the chicken to reduce risk and cooking time.

seems way over spiced, are you sure of your ingredients, and cooking
times seem very long, is this a huge chicken?? And is warming lamb in
the chicken cavity a good thing?
cheers
Wazza

On 2 Jul, 18:42, Good Curries wrote:
>   Ingredients
>
>   Serves 4
>
>     * 3 pints of live natural yogurt
>     * 3 Tablespoon Cumin powder
>     * 3 Tablespoon garam massala
>     * 3 Teaspoon Coriander powder
>     * 2 Teaspoon Turmeric powder
>     * 3 Teaspoon Chilli Powder
>     * Juice 3 lemons
>     * 24 cloves garlic - crushed
>     * 4 inches grated ginger
>     * Red food colouring
>     * 1 whole chicken skinned
>     * 1Lb lamb mince
>     * 1 finely chopped onion
>     * 1 Lemon
>     * vegetable oil
>
>   Method
>
> Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
> little water and stir in well with the yogurt to make a tandoori marinade.
> Remove the skin from the chicken and make several deep scores across the breast
> and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
> hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
> heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
> the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
> off excess marinade and Stuff the chicken with the mince mixture then place it
> in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
> degrees for 60 minutes then cover the chicken with tin foil and cook for a
> further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
> so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
> through before serving. You can precook the mince in a frying pan and stuff hot
> into the chicken to reduce risk and cooking time.

seems way over spiced, are you sure of your ingredients, and cooking
times seem very long, is this a huge chicken?? And is warming lamb in
the chicken cavity a good thing?
cheers
Wazza

On 2 Jul, 18:42, Good Curries wrote:
>   Ingredients
>
>   Serves 4
>
>     * 3 pints of live natural yogurt
>     * 3 Tablespoon Cumin powder
>     * 3 Tablespoon garam massala
>     * 3 Teaspoon Coriander powder
>     * 2 Teaspoon Turmeric powder
>     * 3 Teaspoon Chilli Powder
>     * Juice 3 lemons
>     * 24 cloves garlic - crushed
>     * 4 inches grated ginger
>     * Red food colouring
>     * 1 whole chicken skinned
>     * 1Lb lamb mince
>     * 1 finely chopped onion
>     * 1 Lemon
>     * vegetable oil
>
>   Method
>
> Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
> little water and stir in well with the yogurt to make a tandoori marinade.
> Remove the skin from the chicken and make several deep scores across the breast
> and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
> hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
> heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
> the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
> off excess marinade and Stuff the chicken with the mince mixture then place it
> in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
> degrees for 60 minutes then cover the chicken with tin foil and cook for a
> further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
> so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
> through before serving. You can precook the mince in a frying pan and stuff hot
> into the chicken to reduce risk and cooking time.

seems way over spiced, are you sure of your ingredients, and cooking
times seem very long, is this a huge chicken?? And is warming lamb in
the chicken cavity a good thing?
cheers
Wazza

On 2 Jul, 18:42, Good Curries wrote:
>   Ingredients
>
>   Serves 4
>
>     * 3 pints of live natural yogurt
>     * 3 Tablespoon Cumin powder
>     * 3 Tablespoon garam massala
>     * 3 Teaspoon Coriander powder
>     * 2 Teaspoon Turmeric powder
>     * 3 Teaspoon Chilli Powder
>     * Juice 3 lemons
>     * 24 cloves garlic - crushed
>     * 4 inches grated ginger
>     * Red food colouring
>     * 1 whole chicken skinned
>     * 1Lb lamb mince
>     * 1 finely chopped onion
>     * 1 Lemon
>     * vegetable oil
>
>   Method
>
> Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
> little water and stir in well with the yogurt to make a tandoori marinade.
> Remove the skin from the chicken and make several deep scores across the breast
> and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
> hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
> heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
> the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
> off excess marinade and Stuff the chicken with the mince mixture then place it
> in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
> degrees for 60 minutes then cover the chicken with tin foil and cook for a
> further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
> so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
> through before serving. You can precook the mince in a frying pan and stuff hot
> into the chicken to reduce risk and cooking time.

seems way over spiced, are you sure of your ingredients, and cooking
times seem very long, is this a huge chicken?? And is warming lamb in
the chicken cavity a good thing?
cheers
Wazza

On 2 Jul, 18:42, Good Curries wrote:
>   Ingredients
>
>   Serves 4
>
>     * 3 pints of live natural yogurt
>     * 3 Tablespoon Cumin powder
>     * 3 Tablespoon garam massala
>     * 3 Teaspoon Coriander powder
>     * 2 Teaspoon Turmeric powder
>     * 3 Teaspoon Chilli Powder
>     * Juice 3 lemons
>     * 24 cloves garlic - crushed
>     * 4 inches grated ginger
>     * Red food colouring
>     * 1 whole chicken skinned
>     * 1Lb lamb mince
>     * 1 finely chopped onion
>     * 1 Lemon
>     * vegetable oil
>
>   Method
>
> Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
> little water and stir in well with the yogurt to make a tandoori marinade.
> Remove the skin from the chicken and make several deep scores across the breast
> and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
> hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
> heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
> the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
> off excess marinade and Stuff the chicken with the mince mixture then place it
> in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
> degrees for 60 minutes then cover the chicken with tin foil and cook for a
> further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
> so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
> through before serving. You can precook the mince in a frying pan and stuff hot
> into the chicken to reduce risk and cooking time.

seems way over spiced, are you sure of your ingredients, and cooking
times seem very long, is this a huge chicken?? And is warming lamb in
the chicken cavity a good thing?
cheers
Wazza

On 2 Jul, 18:42, Good Curries wrote:
>   Ingredients
>
>   Serves 4
>
>     * 3 pints of live natural yogurt
>     * 3 Tablespoon Cumin powder
>     * 3 Tablespoon garam massala
>     * 3 Teaspoon Coriander powder
>     * 2 Teaspoon Turmeric powder
>     * 3 Teaspoon Chilli Powder
>     * Juice 3 lemons
>     * 24 cloves garlic - crushed
>     * 4 inches grated ginger
>     * Red food colouring
>     * 1 whole chicken skinned
>     * 1Lb lamb mince
>     * 1 finely chopped onion
>     * 1 Lemon
>     * vegetable oil
>
>   Method
>
> Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a
> little water and stir in well with the yogurt to make a tandoori marinade.
> Remove the skin from the chicken and make several deep scores across the breast
> and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60
> hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest
> heat for at least 20 minutes. Stir fry the chopped onions until translucent, add
> the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake
> off excess marinade and Stuff the chicken with the mince mixture then place it
> in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200
> degrees for 60 minutes then cover the chicken with tin foil and cook for a
> further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or
> so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked
> through before serving. You can precook the mince in a frying pan and stuff hot
> into the chicken to reduce risk and cooking time.

seems way over spiced, are you sure of your ingredients, and cooking
times seem very long, is this a huge chicken?? And is warming lamb in
the chicken cavity a good thing?
cheers
Wazza

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.

On Tue, 03 Jul 2007 13:50:55 -0000, wazza
 wrote:

>On 2 Jul, 18:42, Good Curries wrote:
>>   Ingredients
>>
>>   Serves 4
>>
>>     * 3 pints of live natural yogurt
>>     * 3 Tablespoon Cumin powder
>>     * 3 Tablespoon garam massala
>>     * 3 Teaspoon Coriander powder
>>     * 2 Teaspoon Turmeric powder
>>     * 3 Teaspoon Chilli Powder
>>     * Juice 3 lemons
>>     * 24 cloves garlic - crushed
>>     * 4 inches grated ginger
>>     * Red food colouring
>>     * 1 whole chicken skinned
>>     * 1Lb lamb mince
>>     * 1 finely chopped onion
>>     * 1 Lemon
>>     * vegetable oil

>seems way over spiced, are you sure of your ingredients,

Certainly seems to have over-used the garlic, but I could imagine the
rest being about right for three (presumably US) pints of marinade,
although why you'd need that much I'm not at all sure.

>and cooking times seem very long 

It's possible, of course, that he's also using US temperature
measures, but 90 minutes at 200 degC, although much hotter than I'd
expect, wouldn't seem that much out of the ordinary. I'd normally
roast a 1.5kg chicken for about this time, albeit slightly cooler.

>And is warming lamb in the chicken cavity a good thing?

Eh? The way I read it, you put the raw lamb in the raw chicken and
cook the whole thing together. I can't imagine why this should be a
problem.