Indian
Indian - Tandoori and Kebabs
Lucknowi Biryani Lamb Seekh Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g minced mutton with fat
- • 1/2 cup fried onions (birista), crushed
- • 2 tbsp raw papaya paste
- • 2 tbsp roasted chana dal, ground to powder
- • 2 tbsp cashew paste
- • 1 tsp garam masala
- • 1 tsp kewra water
- • 1 tsp salt
- • 3 tbsp ghee, for shallow-frying
Preparation Steps
1
Phase 1
Combine the minced mutton with the crushed fried onions, papaya paste, chana dal powder, cashew paste, garam masala and salt.
2
Phase 2
Refrigerate for 2 hours so the papaya tenderizes the mince into a smooth paste.
3
Phase 3
With wet palms, pat into small flat round kebabs.
4
Phase 4
Shallow-fry gently in ghee over low heat until dark brown on both sides.
5
Phase 5
Sprinkle with kewra water and serve warm with thin rumali-style flatbread.