Skewered and roasted lamb chops (Barah Kebab) recipe
ingredients
900 g (2 lb) Lamb, chops and leg pieces
For the marinade:
Salt to taste
2 tsp (4 g) Red chilli powder
4 tsp (8 g) Garam masala
3/4 cup (150 ml) 5 fl oz Malt vinegar (sirka)
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
4 tsp (20 g) Raw papaya paste or 4 tsp (20 g) Kachri (tenderizer)
3 tbsp (18 g) Black cumin (shahi jeera) seeds
Yoghurt (dahi)
1/4 cup (50 g) 1 3/4 oz Vegetable oil for basting
2 tsp (4 g) Red chilli powder
4 tsp (8 g) Garam masala
3/4 cup (150 ml) 5 fl oz Malt vinegar (sirka)
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
4 tsp (20 g) Raw papaya paste or 4 tsp (20 g) Kachri (tenderizer)
3 tbsp (18 g) Black cumin (shahi jeera) seeds
Yoghurt (dahi)
1/4 cup (50 g) 1 3/4 oz Vegetable oil for basting
method
1. For the marinade, mix all the ingredients together and rub into the lamb. Keep aside for 4 hours or overnight.
2. Skewer the pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done.
3. Stand at room temperature for 20 minutes. Baste with oil.
4. Roast or grill on slow fire for another 20 minutes till
velvety brown.
5. Serve with onion rings and lemon wedges.
2. Skewer the pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done.
3. Stand at room temperature for 20 minutes. Baste with oil.
4. Roast or grill on slow fire for another 20 minutes till
velvety brown.
5. Serve with onion rings and lemon wedges.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
