Maas Ke Sooley Smoke (Barbecued spicy lamb) recipe
ingredients
1 kg (2.2 lb) Lamb, boneless, washed, pat-dried
Ghee to baste
Ghee to baste
For the first marinade:
1 tbsp (15 g) Basil (guhl tulsi), dried, crushed
1/2 cup (100 g) 3 1/2 oz Raw papaya, ground to paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
3 tsp (6 g) Red chilli powder
Salt to taste
1 cup (200 g) 7 oz Ghee
2 Onions, medium-sized, peeled, sliced
12 Garlic cloves, chopped
1/2 cup (100 g) 3 1/2 oz Raw papaya, ground to paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
3 tsp (6 g) Red chilli powder
Salt to taste
1 cup (200 g) 7 oz Ghee
2 Onions, medium-sized, peeled, sliced
12 Garlic cloves, chopped
For the second marinade:
1 Ginger (adrak), 1 1/2 piece
1 tbsp (15 g) Basil, crushed
2 tbsp (30 g) 1 oz Kachri powder
1/2 tsp (1 g) Cloves (laung), powdered
2 tsp (4 g) Black cardamom (badi elaichi), powdered
2 tsp (4 g) Nutmeg (Jaiphal), powdered
a pinch Cinnamon (dalchini) powder
1 1/2 cups (300 g) 12 oz Yoghurt (dahi)
1 tbsp (15 g) Basil, crushed
2 tbsp (30 g) 1 oz Kachri powder
1/2 tsp (1 g) Cloves (laung), powdered
2 tsp (4 g) Black cardamom (badi elaichi), powdered
2 tsp (4 g) Nutmeg (Jaiphal), powdered
a pinch Cinnamon (dalchini) powder
1 1/2 cups (300 g) 12 oz Yoghurt (dahi)
For the soola masala:
1 tsp (2 g) Mango powder (amchur)
1/4 tsp (1 g) Black salt (kala namak)
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 tsp (1 g) Green cardamom (choti elaichi), powdered
1/4 tsp Nutmeg, powdered
1/4 tsp (1 g) Black salt (kala namak)
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 tsp (1 g) Green cardamom (choti elaichi), powdered
1/4 tsp Nutmeg, powdered
method
1. For the first marinade, mix all the ingredients and evenly rub the mixture over the pieces. Keep aside for 2 hours.
2. Heat the ghee in a wok (kadhai); deep-fry the onions and garlic separately on medium heat, until golden brown. Drain the excess oil on absorbent paper and keep aside.
3. For the second marinade, blend together the ingredients for the second marinade (except yoghurt). Add 2 tbsp of water to make into a smooth paste. Remove to a bowl, add the yoghurt and whisk well.
4. Evenly rub the mixture over the pieces and keep aside for 2 hours.
5. Skewer the pieces and roast for 12 - 15 minutes. Baste with ghee and roast again for 12 - 15 minutes or till the pieces are tender.
6. Smoke for 2 minutes with cloves and ghee. Arrange on a platter, sprinkle soola masala and serve hot.
2. Heat the ghee in a wok (kadhai); deep-fry the onions and garlic separately on medium heat, until golden brown. Drain the excess oil on absorbent paper and keep aside.
3. For the second marinade, blend together the ingredients for the second marinade (except yoghurt). Add 2 tbsp of water to make into a smooth paste. Remove to a bowl, add the yoghurt and whisk well.
4. Evenly rub the mixture over the pieces and keep aside for 2 hours.
5. Skewer the pieces and roast for 12 - 15 minutes. Baste with ghee and roast again for 12 - 15 minutes or till the pieces are tender.
6. Smoke for 2 minutes with cloves and ghee. Arrange on a platter, sprinkle soola masala and serve hot.
serving amount
serves: 2 - 4
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