When I grill store bought sheek kebabs I notice the oil drips out and it is coloured while being free of any curry powder though I imagine curry powder is added to the mince before they make it.
I wanted to create the same thing directly so got some saturated fat, added curry powder and fried it. Now while the colour does change the powder just remains in the fat.
I could filter the powder however I'm wondering where does the powder go when grilling sheek kebab\why doesn't it come out?
Is it become Ive added to much or maybe because I haven't cooked for long enough e.g.few minutes frying whereas grilled sheek kebab tends to be for longer.