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Recipes in English
>>
Kebab / Tikka Recipes >>
Barah Kebabs |
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Literally the ‘big’
kebab. Huge lamb chops, skewered and roasted for a hearty meal |
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Lamb, chops &
leg pieces 900 gm |
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Black cumin
(shah jeera) seeds 45 gm/3 tbs
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Garam masala
20 gm/4 tsp |
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Garlic paste
45 gm/3 tbs |
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Ginger paste
45 gm/3 tbs |
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Kachri
(tenderizer) 20 gm/4 tsp
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Malt vinegar
180 ml/ 3/4 cup |
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Oil for
basting |
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Raw papaya
paste 20 gm/4 tsp |
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Red chilli
powder 15 gm/1 tbs |
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Salt to taste
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Yogurt 60 gm/
1/4 cup |
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Marinade the lamb in salt, red chilli powder, garam masala,
malt vinegar, ginger and garlic pastes, papaya paste, kachri
and cumin seeds for 4 hours or overnight. Skewer pieces 1
inch apart and roast on a slow fire in a tandoor or charcoal
grill for 15 minutes or till half done. Stand at room
temperature for 20 minutes. Baste with oil. Roast or grill
on slow fire for another 20 minutes, till velvety brown.
- Time:
Preparation: 4 1/2 hours, Cooking: 1 hour
- To
Serve: Serve with onion rings and lemon wedges.
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