Maas Ke Sooley Smoke (Barbecued spicy lamb)
Ingredients
- 2.2 lb Lamb boneless, washed, pat-dried
- Ghee to baste
for the first marinade:
- 1 tbsp Basil guhl tulsi, dried, crushed
- 3 1/2 oz Raw papaya ground to paste
- 2 tbsp Garlic lasan paste
- 3 tsp Red chilli powder
- Salt to taste
- 7 oz Ghee
- 2 Onions medium-sized, peeled, sliced
- 12 Garlic cloves chopped
- for the second marinade:
- 1 Ginger adrak, 1 1/2 piece
- 1 tbsp Basil crushed
- 2 tbsp Kachri powder
- 1/2 tsp Cloves laung, powdered
- 2 tsp Black cardamom badi elaichi, powdered
- 2 tsp Nutmeg Jaiphal, powdered
- a pinch Cinnamon dalchini powder
- 12 oz Yoghurt dahi
for the soola masala:
- 1 tsp Mango powder amchur
- 1/4 tsp Black salt kala namak
- 1/2 tsp Black pepper kali mirch powder
- 1/2 tsp Green cardamom choti elaichi, powdered
- 1/4 tsp Nutmeg powdered
Instructions
- For the first marinade, mix all the ingredients and evenly rub the mixture over the pieces. Keep aside for 2 hours.
- Heat the ghee in a wok (kadhai); deep-fry the onions and garlic separately on medium heat, until golden brown. Drain the excess oil on absorbent paper and keep aside.
- For the second marinade, blend together the ingredients for the second marinade (except yoghurt). Add 2 tbsp of water to make into a smooth paste. Remove to a bowl, add the yoghurt and whisk well.
- Evenly rub the mixture over the pieces and keep aside for 2 hours.
- Skewer the pieces and roast for 12 - 15 minutes. Baste with ghee and roast again for 12 - 15 minutes or till the pieces are tender.
- Smoke for 2 minutes with cloves and ghee. Arrange on a platter, sprinkle soola masala and serve hot.
Calories: 842 kcal
Carbohydrates: 13 g
Protein: 31 g
Fat: 74g
Saturated Fat: 39 g
Cholesterol: 213 mg
Sodium: 243 mg
Potassium: 617 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 548 IU
Vitamin C: 16 mg
Calcium: 133 mg
Iron: 3 mg