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Appetisers

Peshwari Lamb Kebab

By Chef Alfred Prasad, 22 Jul, 2016

    This delightful kebab recipe features grilled lamb chops marinated with raw papaya, garlic, ground chilli, fennel and cream. Chef Prasad's lamb is remarkably barbecued or grilled in a tandoor oven. You can buy chaat masala from Indian grocery stores or online.

     

    Ingredients

    1. 1/2 star anise
    2. 2 tbsp of fennel seeds
    3. 2 tbsp of malt vinegar
    4. 1 tsp chilli powder
    5. 1 tsp paprika
    6. Salt
    7. 3 racks of lamb
    8. 1 tbsp of papaya
    9. 4 garlic cloves, peeled
    10. 1 green chilli
    11. 1 tbsp of vegetable oil
    12. 2 tbsp of double cream
    13. 1/2 tsp chaat masala
    14. 1 lemon

     

    Method

    1. Start the lamb kebab with the spices. Dry-grind the fennel seeds and star anise, then transfer it to an airtight container. You only need ½ teaspoonful of this mixture later.
    2. Mix together the malt vinegar, chilli powder, paprika powder, and salt. Then add the chops, mix well and set to one side.
    3. In a blender, add grated raw papaya, peeled garlic, green chilli, and vegetable oil and blend until smooth. Transfer to a mixing bowl add the double cream, ½ teaspoon of the ground fennel seed, and star anise powder and mix well.
    4. Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for three to four hours before cooking.
    5. To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor or over a barbecue (no need for the skewer) for about four minutes, then turn over and grill for a further three minutes.
    6. Serve hot sprinkled with chaat masala and lemon juice.

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