Indian
Indian - Tandoori and Kebabs
Nihari 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
- • 8 mutton shoulder chops, on the bone
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 1 tbsp raw papaya paste
- • 1 tsp coriander powder
- • 1 tsp red chili powder
- • 1/2 tsp garam masala
- • 1 tsp salt
- • 2 tbsp mustard oil, melted
Preparation Steps
1
Phase 1
Rub the chops with the raw papaya paste and 1/2 tsp salt; rest 1 hour, then wipe off the excess paste.
2
Phase 2
Whisk the yogurt with the ginger-garlic paste, coriander, red chili powder, garam masala and remaining salt; coat the chops and rest 4 hours.
3
Phase 3
Thread the chops onto long skewers through the meatiest part.
4
Phase 4
Grill over medium-high charcoal, basting with mustard oil and turning often.
5
Phase 5
Cook until charred outside and tender inside, then rest 5 minutes.
6
Phase 6
Serve hot with sliced onions, lemon wedges and mint chutney.