Friday, February 21, 2020
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Appetisers

Peshwari Lamb Kebab

By Chef Alfred Prasad, 22 Jul, 2016
  • Peshwari Lamb Kebab

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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