Kalian Kebab recipe
information
Skewered rolls of lamb liver and kidney covered with chicken mince
ingredients
250 g (9 oz) Lamb, minced
120 g (4 oz) Lamb kidney, finely chopped
120 g (4 oz) Lamb liver, finely chopped
1/2 tsp (2 g) Salt
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Garam masala
a pinch Fenugreek (methi) powder
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp Green chillies, chopped
500 g (1.1 lb) Chicken, minced
1/2 tsp (2 g) Salt
1/2 tsp (1 g) White pepper (safed mirch) powder
a pinch Garam masala
a pinch Fenugreek powder
1/2 tsp (3 g) Ginger-garlic paste
1 tbsp (4 g) Green coriander (hara dhaniya}, chopped
4 tsp (20 g) Butter for basting
120 g (4 oz) Lamb kidney, finely chopped
120 g (4 oz) Lamb liver, finely chopped
1/2 tsp (2 g) Salt
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Garam masala
a pinch Fenugreek (methi) powder
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp Green chillies, chopped
500 g (1.1 lb) Chicken, minced
1/2 tsp (2 g) Salt
1/2 tsp (1 g) White pepper (safed mirch) powder
a pinch Garam masala
a pinch Fenugreek powder
1/2 tsp (3 g) Ginger-garlic paste
1 tbsp (4 g) Green coriander (hara dhaniya}, chopped
4 tsp (20 g) Butter for basting
accompaniments
(you may also need these recipes)
method
1. Mix the lamb mince, kidney, liver, salt, red chilli powder, garam masala, fenugreek powder, ginger-garlic paste, green coriander, and green chillies together. Keep aside.
2. Skewer the lamb mince mixture and roast in a charcoal grill for 8 - 10 minutes. Remove from the grill, place the skewer upright to allow the excess moisture to drip off. Keep aside for 3 - 5 minutes.
3. Meanwhile, mix chicken mince with the remaining ingredients (except butter).
4. Apply a coating of the chicken mince mixture evenly over the lamb mince kebabs and roast again for 5 - 6 minutes.
5. Baste with butter and remove the kebabs from the skewers in 4 equal portions.
6. Serve immediately, accompanied by a green salad and mint chutney
2. Skewer the lamb mince mixture and roast in a charcoal grill for 8 - 10 minutes. Remove from the grill, place the skewer upright to allow the excess moisture to drip off. Keep aside for 3 - 5 minutes.
3. Meanwhile, mix chicken mince with the remaining ingredients (except butter).
4. Apply a coating of the chicken mince mixture evenly over the lamb mince kebabs and roast again for 5 - 6 minutes.
5. Baste with butter and remove the kebabs from the skewers in 4 equal portions.
6. Serve immediately, accompanied by a green salad and mint chutney
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.
