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Ingredients Jump to Instructions ↓

  1. 1 lb. lean lamb pieces

  2. 2 black cardamoms

  3. 8 black peppercorns

  4. melted butter for basting

  5. 1/2 " cinnamon stick

  6. 4 small cloves

  7. 1 teaspoon coriander seeds

  8. 1 teaspoon cumin (jeera) seeds

  9. 1 teaspoon garam masala

  10. 5 cloves garlic, minced

  11. 2 teaspoons ginger, minced

  12. 1 teaspoon lemon juice

  13. 1 teaspoon dry mango powder (amchoor)

  14. 1/3 Cup red onions, finely chopped

  15. red chilly powder to taste

  16. 6 parantas

  17. 1 teaspoon canola

  18. salt to taste

  19. 1 teaspoon turmeric (haldi)

  20. 1/2 Cup yogurt

  21. soaked wooden skewers

Instructions Jump to Ingredients ↑

  1. Tenderize lamb chunks with a mallet.

  2. Lightly toast and coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin. Once cooled, grind these in a mixer along with the onion, garlic and ginger. Mix in yogurt, salt, red chilli powder, turmeric and oil. Blend well.

  3. Coat lamb cubes with the mixture then string them on skewers.

  4. Roast over an open charcoal fire or a hot grill at 325 F degrees for approximately 12-15 minutes, turning 2-3 times.

  5. Once cooked through, brush with butter. Sprinkle mango powder, garam masala and lemon juice on kebabs.

  6. Plating: Divide, placing each portion on one paranta. Roll tightly wrapping one end in aluminum foil or wax paper.

  7. Tips: Serve with mint chutney and onion salad Note: Lamb can be substituted with chicken or paneer cubes.

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