Barah Kebab (Skewered and roasted lamb chops) 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/broil 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/broil on slow fire for another 20 minutes till
velvety brown.
5. Serve with onion rings and lemon wedges.
serving amount
serves 4
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more information
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