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Recipes in English
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Kebab / Tikka Recipes >>
Kathi Kebabs |
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The most elementary of
kebabs, rolled in a roti or paratha to make a complete meal |
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Lean lamb 450
gm in 1” cubes |
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Black
cardamoms 4 |
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Black
peppercorns 15 |
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Butter for
brushing |
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Cinnamon 1”
piece |
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Cloves 6
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Coriander
seeds 5 gm/1 tsp |
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Cumin (jeera)
seeds 5 gm/1 tsp |
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Garam masala 5
gm/1 tsp |
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Garlic,
chopped 10 cloves |
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Ginger chopped
15 gm/2” piece |
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Lemon juice 15
ml/1 tbs |
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Dry mango
powder (amchur) 5 gm/1 tsp
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Onions,
chopped 80 gm/ 1/3 cup |
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Poppy seeds (khus
khus) 2.5 gm/ 1/2 tsp |
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Red chilli
powder 5 gm/1 tsp |
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Roasted gram,
powder 15 gm/ 1 tbs |
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Rotis or
parathas 4
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Salad oil 15
gm/1 tbs |
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Salt to taste
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Tenderizer 7.5
gm/ 1 1/2 tsp |
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Turmeric 5
gm/1 tsp |
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Yogurt 120 gm/
1/2 cup |
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- Beat
lamb cubes with mallet to flatten them slightly. Lightly
broil poppy and coriander seeds, cloves, cardamoms,
cinnamon, peppercorns and cumin. Blend these in a mixer
along with the onion, garlic and ginger. Mix in yogurt,
salt, red chilli powder, turmeric, tenderizer, gram flour
and oil. Coat lamb cubes with the mixture then string them
on skewers. Roast over an open charcoal fire or a hot grill
at 325 ºF for 12-15 minutes, turning 2-3 times. When done,
brush with butter. Sprinkle mango powder, garam masala and
lemon juice on kebabs. Divide into four, placing each
portion on one roti or paratha. Roll tightly wrapping one
end in aluminium foil or butter paper.
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Important Note: Lamb can be substituted with chicken or
paneer cubes.
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Time: Preparation: 30 minutes, Cooking: 15 minutes
- To
Serve: Serve with mint chutney and onion salad.
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