Thank you all for your comments and advice…
I think I will cook the halwa before and just keep it to one side,and I’ll try the tawa method for the qeema…or if I can empty my oven I may just end up whacking the dish in there.
Just trying to do as much as possible beforehand,so I’m not like a headless chicken as guests are arriving.
So I’m making…
Dum ka qeema
shami kebabs…only 'cos Mr CO likes them
karahi chook
achari qeema
aaloos
chikar cholay
baingan bhurta
parathe
puriyan
kheer
gajar and sooji halwa
lassi
plus I’ll get some meeta yoghurt from Ambala to go with the gajar halwa.Phew…that should do it.
Hope that looks ok…