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


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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