1 kg (2.2 lb) Venison, boneless, cut into 1 inch pieces
3 tbsp Red chilli powder
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
3 tbsp (15 g) Kachri powder
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 Onions, medium-sized, whole, peeled
2 Onions, cut into rings
3 tbsp Red chilli powder
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
3 tbsp (15 g) Kachri powder
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 Onions, medium-sized, whole, peeled
2 Onions, cut into rings
method
1. Mix all the ingredients together and marinate the venison pieces for about 2 hours.
2. Skewer the venison tightly, placing the onions at the end. Roast over a rack with heated coal underneath for about 20 - 25 minutes or till the pieces are tender. Rotate the skewer at regular intervals.
3. Transfer the pieces to a pre-heated dish and smoke the pieces with ghee and garlic paste. Arrange on a platter, sprinkle soola masala and serve with onion rings.
2. Skewer the venison tightly, placing the onions at the end. Roast over a rack with heated coal underneath for about 20 - 25 minutes or till the pieces are tender. Rotate the skewer at regular intervals.
3. Transfer the pieces to a pre-heated dish and smoke the pieces with ghee and garlic paste. Arrange on a platter, sprinkle soola masala and serve with onion rings.
serving amount
serves: 4 - 6
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