Indian
Indian - Tandoori and Kebabs
Malabar Parotta 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
- • 2 cups plain flour
- • 3/4 cup warm water
- • 1 tbsp oil, plus extra for coating
- • 250g minced mutton
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1 tsp salt
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Fry the onion and ginger-garlic paste until golden, add the minced mutton with the garam masala and 1/2 tsp salt, and cook until completely dry; cool.
2
Phase 2
Knead the flour with warm water, 1 tbsp oil and 1/2 tsp salt into a soft dough; rest 30 minutes under an oiled cover.
3
Phase 3
Divide the dough into balls, stuff each with a spoonful of keema, and seal the edges.
4
Phase 4
Roll each ball out into a round paratha, dusting with flour.
5
Phase 5
Cook on a hot tawa or tandoor wall, brushing with ghee and flipping until golden and crisp.
6
Phase 6
Serve the keema paratha hot with yogurt or mint chutney.