Indian
Indian - Tandoori and Kebabs
Paya Soup Lamb Seekh Kebab
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 500g lamb mince
- • 2 tbsp raw papaya paste
- • 1/4 cup roasted chana dal, ground
- • 1 onion, thinly sliced and fried crisp
- • 1 tbsp ginger-garlic paste
- • 1/2 tsp mace powder
- • 1/2 tsp green cardamom powder
- • 2 tbsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Mix the lamb mince with raw papaya paste and rest 2 hours.
2
Phase 2
Combine with ground chana dal, ginger-garlic paste, crushed fried onion, mace, cardamom, and salt; grind to a very smooth paste.
3
Phase 3
Chill the mixture for 1 hour to firm up.
4
Phase 4
Form into small round patties.
5
Phase 5
Shallow-fry in ghee over medium heat until dark and crisp outside and meltingly soft inside.
6
Phase 6
Serve on warm parathas with sliced onion and green chutney.