KHOYE KA KABAB (A special dish of Lahore) --------------------- INGREDIENTS For Kebab mixture 1 cup lamb mince 1 teaspoon ginger paste 1 teaspoon garlic paste 1 tablespoon green papaya paste (ground with skin) 2 teaspoons gram flour 1 tablespoon garam masala powder 2 tablespoons cashew & poppy seed paste 1 tablespoon red chilli flakes A pinch of saffron strands Salt to taste For Smoking 6 - 8 cloves 1 teaspoon garam masala powder 1 tablespoon clarified butter, plus extra for shallow frying 1 cup khoya (milk solids), crumbled Miscellaneous 2 pieces charcoal METHOD 1. In a mixing bowl, combine lamb mince with remaining ingredients required for kebab mixture. Mix very thoroughly, cover and refrigerate for an hour. 2. Heat coal till red hot and using tongs, transfer to a small bowl. Place the bowl in the centre of a large plate and spoon cold spiced lamb mixture around the bowl. 3. Add garam masala over coal and drizzle over with clarified butter. As soon as smoke begins to emanate, cover the plate with a tight fitting lid and keep aside for 8 to 10 minutes. 4. When done, remove and discard coal. Divide mixture into lemon-sized portions. 5. To shape kebabs, flatten a portion of spiced smoked mince and make a slight depression in the centre. Place a spoonful of khoya in the depression and fold mince around it. Seal the khoya completely within mince. Repeat with remaining mince and khoya. 6. Heat a griddle over medium flame and grease liberally with clarified butter. Place patties on a griddle, drizzle over with clarified butter and shallow fry till golden. Turn over and shallow fry till golden. Remove and drain on absorbent paper. 7. Serve hot with mint chutney.
Posted on: Wed, 02 Apr 2014 18:08:57 +0000
Trending Topics
Recently Viewed Topics
© 2015