LAMB GALAUTI

Savvy - - Cuisine Savvy -

Serves 4-6 IN­GRE­DI­ENTS

500 gm lamb mince 75 gm raw pa­paya paste 10 gm salt 15 gm gin­ger paste 15 gm gar­lic paste 10 gm cloves 5 gm black car­damom 5 gm pep­per­corns 1 gm mace 5 gm cloves 5 gm green car­damom 100 gm brown onion 10 gm co­rian­der leaves, chopped 10 gm green chilli, chopped 150 gm ghee 10 gm mint leaves, chopped

METHOD:

1. Grind the whole spices and add to the lamb mince, along with 70 gm ghee. 2. Add the mix­ture in a bowl and in an­other small bowl, place a hot char­coal piece along with 5 gm cloves and 10 gm ghee. Im­me­di­ately, cover the bowl. Leave aside for 4-5 hours. Re­move the char­coal bowl. 3. Add the green chilli, brown onion, mint leaves, pa­paya paste, gin­ger, gar­lic, co­rian­der leaves and salt to the smoked lamb. Mix well. Make medium-size roundels and flat­ten them. 4. Heat 80 gm ghee in a heavy grid­dle, fry the kebabs till golden brown on both sides over medium heat un­til done. 5. Serve with roti.

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