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| Home | Beauty | Articles | Tips and Tricks |
|
Peshwari Kabab
Ingredients:-
700 grams of Lamb Leg (boned &
cut into 2.5cm cubes)
50 grams of Onions (chopped)
1 Green Chilli (Hari Mirch)
(seeded & chopped)
1 tbsp. of Fresh Mint Leaves (Podina)
2 tsp. of Fresh Coriander/Cilantro
Leaves (Hara Dhania) (chopped)
1 tsp. of Ground Cumin (Pisa Zeera)
2 tsp.
of Salt (to taste) 1 tbsp. of Ginger Paste (Pisi Adrak) 1 tsp. of Garlic Paste (Pisa Lasan) 2 tbsp. of Light Malt Vinegar 125 grams of Plain Yogurt
Method:-
Combine all of the ingredients,
except the meat and butter, in a blender
or food processor and process to a
smooth puree.
In a large mixing bowl ,
add the lamb and pour over the
marinade. Stir well until everything
is blended and the meat is
completely coated with the marinade.
Cover the bowl and leave it to
marinate in a cool place for 4-5
hours or overnight in the
refrigerator. And bring it to a room
temperature before cooking.
Remove the grid from
the grill pan and line it with a
piece of foil then brush it with
a little oil. Preheat the grill
to high.
Lightly brush 6 skewers
with oil and thread the
marinated lamb cubes onto
them leaving a slight gap
between each piece of meat.
Place the skewered meat on
the prepared grill pan and
cook approximately 10cm away
from the element for 5
minutes. Carefully turn the
skewers over and grill for a
further 5 minutes. Brush
generously with the melted
ghee or butter and cook for
2-3 minutes. Turn them over
again and brush with the
remaining butter. Cook for
another 2-3 minutes and
remove from the heat |
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