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.