Shola Kebab (Spicy and aromatic lamb chunks) recipe
ingredients
900 g (2 lb) Lamb, cut into boneless pieces
4 tsp (16 g) Salt
4 tsp (8 g) Red chilli powder
a pinch White pepper (safed mirch) powder
a pinch Fenugreek (methi) powder
a pinch Green cardamom (choti elaichi) powder
2 tsp (4 g) Garam masala
2 tsp (3 g) Onion (kalonji) seeds, crushed
a pinch Fennel (moti saunf), crushed
a pinch Mustard seeds (raj), crushed
a pinch Cumin (jeera) seeds, crushed
a pinch Coriander (dhaniya) seeds, crushed
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
60 g (2 oz) Raw papaya, grated
1/2 cup (100 ml) 3 1/2 fl oz Mustard oil
4 tsp (20 ml) Vinegar (sirka)
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
4 tsp (20 g) Butter for basting
4 tsp (16 g) Salt
4 tsp (8 g) Red chilli powder
a pinch White pepper (safed mirch) powder
a pinch Fenugreek (methi) powder
a pinch Green cardamom (choti elaichi) powder
2 tsp (4 g) Garam masala
2 tsp (3 g) Onion (kalonji) seeds, crushed
a pinch Fennel (moti saunf), crushed
a pinch Mustard seeds (raj), crushed
a pinch Cumin (jeera) seeds, crushed
a pinch Coriander (dhaniya) seeds, crushed
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
60 g (2 oz) Raw papaya, grated
1/2 cup (100 ml) 3 1/2 fl oz Mustard oil
4 tsp (20 ml) Vinegar (sirka)
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
4 tsp (20 g) Butter for basting
method
1. Prepare the marinade by mixing all the ingredients (except butter) together.
2. Rub the mixture into the lamb pieces and keep aside for 1 1/2 hours.
3. Skewer the lamb pieces and roast in a medium hot tandoor for 10-12 minutes. Baste with butter and roast again for 5 minutes.
4. Remove from skewers and serve hot.
2. Rub the mixture into the lamb pieces and keep aside for 1 1/2 hours.
3. Skewer the lamb pieces and roast in a medium hot tandoor for 10-12 minutes. Baste with butter and roast again for 5 minutes.
4. Remove from skewers and serve hot.
serving amount
serves: 4
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