Monday, October 3, 2022
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Appetisers

Peshwari Lamb Kebab

By Chef Alfred Prasad, 22 Jul, 2016 04:26 PM

    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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