Pakistani Food | Category Archive | Lamb

Archive | Lamb RSS feed for this section

Pake Gosht ke Kebabs

By admin on April 2, 2008 in Lamb, Tandoori

Ingredients:

Lean lamb, shoulder cuts 1 kg
Cooking oil 30 ml/2 tbs
Coriander powder 30 gm/2 tbs
Garam masala 2.5 gm/ ½ tsp
Ginger, grated 10 gm/2 tsp
Lemon juice 30 ml/2 tbs
Onions, chopped 240 gm/1 cup
Red chili powder 2.5 gm/ ½ tsp
Salt to taste
Turmeric 2.5 gm/ ½ tsp
Yogurt 240 gm/ 1 cup

Method:

Beat to a creamy smoothness half the yogurt with coriander powder, ginger, chili powder, lemon juice, oil and salt. Add onions and meat cut into 2 inch cubes. Leave to marinade for an hour. To the other half of the yogurt add turmeric and garam masala and whisk. Add the meat mixture and transfer to a pan. Put pan on stove and heat slowly till mixture begins to simmer. Cover and cook on low heat for 40 minutes till meat is almost done. Remove lid and let all moisture evaporate till only a thick sauce-like coating remains on the meat pieces. Skewer meat pieces and roast in a medium hot tandoori or grill lightly on a tray. Turning regularly till all sides are evenly browned.

Badami Gosht Korma

By admin on April 2, 2008 in Lamb

Ingredients:

Lamb, boneless, cut into cubes 500 gm
Vegetable oil ½ cup / 100 ml
Cinnamon (dalchini), 1” sticks 2
Green cardamoms (choti elaichi) 3
Cloves (laung) 4
Bay leaves (tej patta) 6
Ginger (adrak) paste 1½ tbsp / 27 gm
Garlic (lasan) paste 1½ tbsp / 27 gm
Green chili paste 1½ tbsp / 27 gm
Yogurt (dahi) ¼ cup / 45 gm
Almond paste 1½ cup / 100 gm
Salt 1 tsp / 4 gm
Black pepper (kali mirch) powder ¼ tsp / ½ gm
Saffron (kesar) a few strands
Egg, hard-boiled, quartered 1

Method:

Heat the oil in a pan; add the cinnamon sticks, green cardamoms, cloves, and bay leaves. Sauté till they turn brown. Add the ginger paste, garlic paste, and green chili paste. Fry for a few minutes then add the yogurt and lamb. Mix well. Cover and cook on low heat for 45 minutes or till the lamb is tender. Add the almond paste, salt, black pepper, and saffron; cook for about 5 minutes till well blended. Remove the pan from the heat. Serve hot garnished with hard-boiled egg.

Tara Lamb Korma

By admin on April 2, 2008 in Lamb

Ingredients:

Lamb, boneless, diced 800 gm
Lamb stock 1 litre
Almonds 15 gm/1 tbs
Cardamoms 2
Cardamom powder a pinch
Cashew nuts 15 gm/1 tbs
Chili powder 5 gm/1 tsp
Cinnamon 1” stick
Cloves 4
Dough to seal dish
Garlic paste 30 gm/2 tbs
Garlic paste, browned 30 gm/2 tbs
Ginger paste 30 gm/2 tbs
Mace (javitri) powder a pinch
Oil 90 gm/6 tbs
Onion paste, browned 30 gm/2 tbs
Saffron a pinch
Salt to taste
Sunflower seeds 15 gm/1 tbs
Sweet ittar few drops
Tomato purée 120 ml/ ½ cup
Yogurt 120 gm/ ½ cup

Method:

1. Heat oil in a kadhai and crackle whole spices (cardamoms, cloves and cinnamon). Add ginger and garlic pastes. Sauté till almost dry. Add the lamb pieces along with chili powder, onion paste, yogurt, tomato purée, salt and stock. Cook till the meat is half done. Add the browned garlic paste and continue cooking till the lamb is tender.
2. Remove lamb pieces to an oven proof dish. Strain the gravy into another pot. Meanwhile, blanch almonds and deep fry till golden brown. Deep fry sunflower seeds and cashew nuts separately till golden brown. Mix the three in a blender with 4 tablespoons of water and make a brown colored nut paste.
3. Add to the strained gravy and cook for 2 to 3 minutes. Pour the gravy over the lamb pieces. Sprinkle with mace and cardamom powders, saffron and sweet ittar. Cover and seal the dish with dough and cook in a preheated oven at 275 ºF for 10 minutes.

To Serve: Remove cover and wipe edges of the dish. Serve hot with boiled rice or roti.

Shahi Gosht Korma

By admin on April 2, 2008 in Lamb

Ingredients:

Lamb, rib pieces 500 gm
Ginger (adrak) paste 2 tsp / 12 gm
Garlic (lasan) paste 2 tsp / 12 gm
Ghee 2 tbsp / 30 gm
White butter 2½ tbsp / 50 gm
Onion, medium, sliced 1
Cinnamon (dalchini), 1” sticks 2
Bay leaves (tej patta) 2
Green cardamom (choti elaichi) powder 1 tsp
Yogurt (dahi) ¼ cup / 45 gm
Almond (badam) paste 1 tbsp / 15 gm
Salt to taste
Cream 2 tbsp / 40 ml
Whole milk fudge (khoa) 1 tbsp / 15 gm
White pepper (safed mirch) powder ½ tsp / 1 gm
Saffron (kesar), dissolved in
1 tbsp water a few strands

Method:

1.Marinate the lamb with ginger and garlic pastes for at least 30 minutes. Heat the ghee in a pan; add the white butter, onion, cinnamon sticks, bay leaves, and green cardamom powder. Sauté till the onion turns brown.

2.Add the lamb, mix well, and cook on high heat for 5 minutes or till the lamb is browned. Add the yogurt and almond paste; cook for 40-45 minutes on a low flame or till the lamb is tender. Add the remaining ingredients and mix thoroughly. Serve hot.

Khara Masala Gosht

By admin on April 2, 2008 in Lamb

Ingredients:

Lamb, cut into pieces 1 kg
Vegetable oil ½ cup / 100 ml
Onions, finely chopped 2
Fennel (moti saunf) seeds 1 tsp / 2 gm
Coriander (dhaniya) powder 1 tsp / 1½ gm
Cumin (jeera) powder 1 tsp / 1½ gm
Cloves (laung) 8
Cinnamon (dalchini), 2” stick 1
Green cardamoms (choti elaichi) 5
Ginger (adrak) paste 1 tbsp / 18 gm
Garlic (lasan) paste 1 tbsp / 18 gm
Salt to taste
Yogurt (dahi) 1½ cups / 250 gm
Garam masala ½ tsp / 1 gm

Method:

1.Heat the oil in a pan; add the onions, sauté till light brown. Add the whole and powdered spices, lamb, ginger paste, garlic paste, salt, and yogurt; mix well. Cover with a thick lid that can hold about 1 cm of water on it, and cook on a low flame for 2 hours. Remove the lid and continue to cook if you want the preparation to be dry. Add the garam masala, mix well and serve hot.

Note: This is dum pukht style of cooking. The lamb cooks in its own juices and as long as there is water on the lid, the ingredients inside the pan will never burn.

Kidnu Gosht

By admin on April 2, 2008 in Lamb

Ingredients:

Lamb 500 gm
Bay leaf (tej patta) 1
Black peppercorns 2.5 gm/ ½ tsp
Cashew nuts 80 gm/ 1/3 cup
Cinnamon 2” stick
Cloves 4
Coconut milk 240 ml/1 cup
Cooking oil 80 ml/ 1/3 cup
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Ginger paste 10 gm/2 tsp
Green chillies 4
Onions, chopped 160 gm/ 2/3 cup
Poppy seeds 2.5 gm/ ½ tsp
Potatoes, diced 180 gm/ ¾ cup
Salt to taste

Method:

1. Lamb shanks are ideal for this dish. However, any stewing cuts or 2” pieces are suitable.
2. Marinade the lamb in half the ginger and garlic pastes for 2 hours. In a non-stick pan heat the oil and sauté the onions till reddish brown. Add the remaining ginger and garlic pastes, cumin seeds, salt, poppy seeds, cashew nuts, green chillies and the whole spices (cinnamon, cloves and black peppercorns).
3.Sauté for 5 minutes on a moderate flame. Add meat peaces and sauté for 8-10 minutes. Every few minutes sprinkle with a tablespoon of water to keep contents of the pan moist. Add 0.5 litre/2 cups water and potatoes. Cover and stew till meat is tender. Add the coconut milk, simmer for a minute then remove from fire.

To Serve: Serve hot with steamed rice.

Lamb Rara Meat

By admin on April 2, 2008 in Curry, Lamb

Ingredients:

Lamb cuts 1 kg
Bay leaves (tej patta) 2
Black cardamoms 3
Cardamoms 8
Coriander powder 25 gm/5 tsp
Cumin (jeera) powder 10 gm/2 tsp
Garlic, chopped 20 gm/4 tsp
Garlic paste 45 gm/3 tbs
Ginger, shredded 20 gm/4 tsp
Ginger paste 45 gm/3 tbs
Oil 160 ml/ 2/3 cup
Onions, chopped 240 gm/1 cup
Red chili powder 5 gm/1 tsp
Red chillies, whole 4
Salt to taste
Tomatoes, chopped 160 gm/ 2/3 cup
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 160 gm/ 2/3 cup

Method:

* Whisk together the yogurt and salt and marinade the lamb in it for an hour. Heat the oil in a pot and crackle bay leaves and both the cardamoms in it. Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes. Stir in coriander, turmeric and red chili powders. Add the lamb with the marinade, bring to boil then reduce flame.
* Let simmer, adding 3 teaspoons water at intervals. Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.

To Serve: Serve with a tandoori bread of your choice.

Gosht Handi Pasinda

By admin on April 2, 2008 in Lamb

Ingredients:

Lamb escallops (2” × 4”) 750 gm
Bay leaf (tej patta) 1
Black cardamoms 2
Black pepper powder 2.5 gm/ ½ tsp
Cardamom powder 2.5 gm/ ½ tsp
Cinnamon 1” stick
Cloves 6
Cooking oil 120 ml/ ½ cup
Coriander leaves, chopped 5 gm/1 tsp
Garam masala 5 gm/1 tsp
Garlic cloves 45 gm/3 tbs
Ginger 25 gm/1 sq” piece
Onions, sliced 240 gm/1 cup
Poppy seeds 15 gm/1 tbs
Red chili powder 5 gm/1 tsp
Yogurt 240 gm/1 cup

Method:

1. Heat oil in a kadhai and sauté half the onions till golden brown. Remove. Peel and chop the ginger and the garlic. Mix with the browned and raw onions and poppy seeds and blend to a fine paste with 30 ml/2 tablespoons water.
2. Heat the oil left in the kadhai and crackle the black cardamoms, cinnamon, bay leaf and cloves. Add blended paste and sauté for 3 to 4 minutes. Add yogurt and cook for 4 to 5 minutes. Add the lamb pieces and cook for another 3-4 minutes till the fat surfaces.
3. Transfer to a casserole. Add 120 ml/ ½ cup water. Sprinkle red chilli powder, garam masala, cardamom powder and black pepper powder on top. Cover and cook in a preheated oven at 275 ºF for 10 minutes.

To Serve: Garnish with coriander, wipe the edges of the dish and serve with naan.

Tala (Fried Meat) Gosht

By admin on April 2, 2008 in Lamb

Ingredients:

Boneless lamb 675 gm
Black peppercorns 2.5 gm/ ½ tsp
Cooking oil 30 ml/2 tbs
Garam masala 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Ginger, grated 15 gm/3 tsp
Green chillies, chopped fine 4
Red chili powder 2.5 gm/ ½ tsp
Salt to taste

Method:

Chop meat into tiny pieces,a quarter inch thick. Pound the pieces till they flatten slightly. Mix ginger, garlic, green chillies,red chili powder and salt. Rub mixture onto meat. Grind peppercorns and rub onto meat. Set aside for 2 hours. Heat oil in a pan over medium flame. Put in the meat. Let simmer for 5 minutes. Stir occasionally. Cover and cook till the meat is tender. Remove cover and turn up heat. Add garam masala. Cook till all moisture has evaporated and meat is browned.

To Serve: Serve on toothpicks with mint sprigs and lime wedges as a cocktail snack, or with a daal and any flaky bread.

Sikandari Raan (Leg)

By admin on April 2, 2008 in Lamb

Ingredients:

Leg of lamb 1 ½ kg/1 piece
Cardamom powder 2.5 gm/ ½ tsp
Chaat masala 5 gm/1 tsp
Cooking oil 60 ml/4 tbs
Garlic paste 10 gm/2 tsp
Ginger paste 10 gm/2 tsp
Lemon juice 30 ml/2 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Malt vinegar 240 ml/1 cup
Red chili powder 10 gm/2 tsp
Rum 120 ml/ ½ cup
Salt to taste

Method:

1. Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chili powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
2. Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.

To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.

Lamb Grilled Chops

By admin on April 2, 2008 in Lamb

Ingredients:

1 kilogram Lamb chops (Dunbay ki chanp)
4 Garlic Cloves
6 Clove (Laung)
1/4 teaspoon Cinnamon (Darcheeni) ground
1/4 Chili Powder
1 teaspoon Iodized/Refined Salt
1 teaspoon Flour (Ground fine) (Maeda)
3 Eggs (Anday)
1 cup Oil (Tayl)
1 cup Bread crumbs

Method:

Boil chops in 1 cup of water with garlic and cloves until half done

Dry water, remove from heat and cool. Mix red Chili Powder, cinnamon, cardamom and Iodized/Refined Salt with flour

Beat flour mixture into eggs. Dip chops into eggs, wrap in breadcrumbs and fry in hot oil until brown.

Instead of cooking we may also grill the Meat Fillets by making a fine paste of all the ingredients and marinating the meat with it. Once marinated for 2 hours grill them

In this case do not use the egg, just grilled them over low flame until done

Spicy Chops

By admin on April 2, 2008 in Lamb, Mutton

Ingredients:

Mutton or Lamb Chops 1 kg
Red chilies 8 whole
Whole black pepper corns 1 tsp
Cloves of garlic 12
Ginger 1 small piece
Lemons 2
Onions 1 medium size, sliced
Green chilies 2 finely chopped
Fresh coriander 1 bunch finely chopped
Salt to taste
oil for cooking

Method:

Grind red chilies, black peppercorns, garlic and ginger to a smooth pate. Heat oil in a pan, golden fry the onions. Add salt and chops, cover and cook on low heat. When the chops get tender add the chilies and garlic and ginger paste to it and stir. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes. Sprinkle chopped coriander and green chilies on top before serving.

Raan-e-Dumpukht (Beef or Lamb)

By admin on April 1, 2008 in Beef, Lamb

Ingredients:

Leg of lamb 1 kg
Black cumin (shah jeera) seeds 5 gm/1 tsp
Chaat masala 5 gm/1 tsp
Cheese, grated 60 gm/ ¼ cup
Cocktail onions, chopped 20 gm/4-5
Coriander leaves 10 gm/2 tsp
Garam masala 2.5 gm/ ½ tsp
Garlic, chopped 30 gm/2 tbs
Garlic paste 10 gm/2 tsp
Ginger, chopped 160 gm/ 2/3 cup
Ginger paste 10 gm/2 tsp
Green chillies, chopped 10 gm/2 tsp
Lemon juice 15 ml/1 tbs
Malt vinegar 75 ml/5 tbs
Mint, chopped 10 gm/2 tsp
Onion rings 120 gm/ ½ cup
Pineapple, chopped 240 gm/1 cup
Red chili powder 5 gm/1 tsp
Salt to taste
White butter 75 gm/5 tbs

Method:

1. Remove the thigh bone from the leg of lamb. Marinade the meat in a mixture of red chili powder, salt, ginger and garlic pastes and half the malt vinegar. Keep aside for hours. Mix cocktail onions, ginger, green chillies, coriander, mint and garlic. Add the grated cheese and black cumin. Stuff the leg of lamb with this mixture.
2. Sew the open end of the leg with a needle and thread. Prick the leg with a fork. Arrange the leg in a big baking tray. Pour over the remaining malt vinegar and sprinkle garam masala over it. Cover with aluminum foil. Roast in a preheated oven for 1 ½ hours at 350 ºF. Heat butter in a pan. Sauté onion rings. Add chopped pineapple and garam masala. Mix well. Remove.

Kareli ka Rogan Josh

By admin on April 1, 2008 in Lamb

Ingredients:

Lamb shins 800 gm/8
Almond paste 15 gm/1 tbs
Cardamoms 5
Chili powder 5 gm/1 tsp
Cloves 3
Coriander leaves, chopped 10 gm/1 tbs
Dough to seal dish
Garam masala 2.5 gm/ ½ tsp
Garlic paste 30 gm/2 tbs
Ginger juliennes 5 gm/1 tsp
Ginger paste 30 gm/2 tbs
Oil 20 gm/4 tsp
Onion paste, browned 30 gm/2 tbs
Saffron a pinch
Salt to taste
Stock 750 ml/3 cups
Sweet ittar a few drops
Tomato purée 120 gm/ ½ cup
Yogurt 45 gm/3 tbs

Method:

1. Heat the oil, crackle the cloves and the cardamoms, add the ginger and garlic pastes and sauté till almost dry.Add lamb shins, salt, yogurt, browned onion paste and chili powder. Stir for 3-5 minutes. Add stock and simmer till meat is tender. Remove shins into an oven proof casserole and strain the curry into another pan.
2. Add the tomato purée to the strained curry and cook till only two-thirds of the liquid is left. Stir in the almond paste and the garam masala. Cook for 2-3 minutes.
3. Pour over the cooled shins. Sprinkle with ginger juliennes, chopped coriander, saffron (crushed in a few drops of water) and sweet ittar. Seal the casserole with dough and let simmer for 5 minutes in a preheated oven.

Nargisi Koftay Curry

By admin on April 1, 2008 in Curry, Lamb

Ingredients:

Lean lamb, minced thrice 450 gm/1 lb
Cardamom powder 2.5 gm/ ½ tsp
Cashew nuts 30 gm/2 tbs
Cooking oil 90 ml/6 tbs
Coriander powder 10 gm/2 tsp
Coriander leaves, chopped 2.5 gm/ ½ tsp
Garlic paste 20 gm/4 tsp
Ginger paste 15 gm/3 tsp
Ginger juliennes 2.5 gm/ ½ tsp
Hard boiled eggs 4
Mace (javitri) powder a pinch
Oil to deep fry
Onions, chopped 120 gm/ ½ cup
Poppy seeds (khus khus) paste 30 gm/2 tbs
Red chili powder 10 gm/2 tsp
Roasted gram daal, powdered 45 gm/3 tbs
Salt to taste
Yogurt 120 gm/ ½ cup

Method:

* Mix salt, gram daal powder, poppy seed paste, half the red chili powder and quarter of ginger paste with the mince. Peel and wash eggs. Divide the minced meat mixture into four. Wrap each portion evenly around an egg, first moistening your hands with a little water, to seal all sides. Refrigerate till firm.
* Deep fry over moderate heat. Cut each of the 4 pieces into halves. These will look like doe’s eyes–hence the term ‘nargisi’ which means doe-eyed. Heat the oil in a kadhai, brown half the onions and remove. Grind together the remaining onions, cashew nuts, poppy seed paste and the browned onion.
* Add rest of the ginger and garlic pastes to the left over oil. Cook till moisture evaporates. Add coriander powder, red chili powder and yogurt and cook till the liquid is reduced to half. Add the ground paste. Stir for 4 to 5 minutes.
* Add 360 ml/ 1 ½ cups water. Simmer for 4 to 5 minutes and strain into another container. Add cardamom and mace powders. Arrange eggs in a dish and pour gravy over the eggs.
* Time: Preparation: 30 minutes, Cooking: 45 minutes
* To Serve: Garnish with ginger juliennes and coriander leaves. Serve hot with pulao or any roti, naan or paratha.

Achaari Gosht

By admin on April 1, 2008 in Lamb

Ingredients:

Leg of lamb 1 kg
safoetida (heeng) 1 gm/a pinch
Cloves 5
Cooking oil 60 ml/4 tbs
Cumin (zeera) seeds 2.5 gm/1 tsp
Garlic, shredded 10 gm/ 2 tsp
Ginger, shredded 5 gm/1 tsp
Jaggery 25 gm
Lemon juice 30 ml/2 tbs
Mustard oil (sarson ka tel) 20 ml/4 tsp
Mustard (sarson) seeds 2.5 gm/ ½ tsp
Nigella (kalonji) 2.5 gm/ ½ tsp
Red chillies powder 5 gm/1 tsp
Red chillies, whole 6
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 240 gm/1 cup

Method:

Clean and cut lamb into 1 inch pieces. Put to boil with 1.5 litres/5 cups of water, turmeric and salt. Reduce heat and simmer till lamb is tender. Remove pieces and reserve stock. Smoke mustard oil in a pan, reduce flame and add the other cooking oil.
Add whole red chillies and sauté till chillies turn black, then discard the chillies.
Crackle mustard seeds, cloves and asafoetida in the oil. Add the lamb pieces, red chillies powder, cumin seeds, nigella, jaggery, ginger and garlic and stir. Cook till the meat pieces turn brown. Stir in stock and lemon juice and simmer for 2 minutes. Reduce flame and stir in the yogurt stirring vigorously. Cook till the fat surfaces.
Time: Preparation: 30 minutes, Cooking: 1 hour
To Serve: Serve with naan or paratha. Garnish with deep fried onion rings, if desired.

Lamb Roast

By admin on April 1, 2008 in Lamb

Ingredients

Lamb of Goat 1
Lemon Juice 2-3
Chat Masala Powder 1-1/2 TBsp.
Garam Masala Powder 1 TBsp
Zeera Powder 1 tsp
Salt to taste
Red Chillies Powder 1 TBsp
Ginger Garlic Paste 3 TBsp
Black Pepper 1-1/2 tsp
Yogurt 1/2 kg

Method
Make cuts on the lamb with a knife.
Mix all the ingredients, except yogurt & put it on Lamb very well. Put it in the refrigerator for over night for marination.
Time to time mix it with a folk (putting folk in it, like cutting, so that the mixture can be absorbed in it.
At cooking time, pour yogurt well on Lamb & put it aside for 1/2 an hour.
For cooking put it in the preheated oven or griller until it is tender & water dries well.
Garnish with coriander leaves & green chillies.
Serve with hot nan, French Fries & onion rings mixed with lemon juice & salt.

Shish Kababs

By admin on April 1, 2008 in Lamb

Ingredients

Minced lamb 500 g
Coriander 2 tbsp finely chopped
Onion 2 finely chopped
Turmeric 1 tsp
Salt and pepper 1 tsp
Onion and green coriander for garnishing chopped

Method
Mix all the ingredients together, seasoning with salt and pepper to taste. Roll the mixture in to thin sausage shapes and cook under a preheated moderate grill for about 10 minutes, turning several times. Serve garnished with green coriander and onion crushed.

Peshawari Kebabs

By admin on April 1, 2008 in Lamb

Ingredients

Boneless lamb 1 kg
Black cumin
Zeera 1 tsp
Chaat masala 1 tsp
Clarified butter for basting
Garam masala 1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 1 tbs
Juice of 1 lemon
Raw papaya paste 2 tsp
Red chilli powder 2 tsp
Salt to taste
Yogurt 120 gm/ ½ cup

Method

Cut meat into 1 inch cubes. Marinade with salt,red chili powder,garam masala,papaya paste, black cumin,ginger and garlic pastes and yogurt. Mix well and leave aside for an hour. Put meat pieces on skewers and cook in a tandoor till half done.
Leave to cool for 10 minutes. Baste with clarified butter and cook for 8 more minutes.

Time: Preparation: 1 ¼ hours, Cooking: 30 minutes.
To Serve: Sprinkle with chaat masala and lemon juice. Serve with a green salad.

Smoked Lamb Chops

By admin on March 30, 2008 in Lamb

Ingredients:

onions 1 large
tomatoes 2 medium
ginger garlic paste 2 tsp
yogurt 1 cup beaten
lamb chops 10 to 12
green chillies 4
mint leaves chopped 2 tsp
red chili powder 1 tsp
cumin powder 1/2 tsp
salt to taste
lemon juice 2 tbsp
oil 1/2 cup
1 piece of coal
ginger and onions for garnishing

Preparation:

Preheat oven to 400 F. blend onion and tomatoes together and marinade to lamb chops…also add all the spices except lemon juice and yogurt. mix them well and set aside. now heat a pan add oil and when the oil gets hot add the marinated lamb chops,mix them well and add a little bit of water to make the chops tender. simmer it and let it cook on medium heat for 45 minutes.
when their cooked reduce the remaining water on high heat.then take the lamp chops out on a baking dish….spread them evenly then cover the lamb chops with the beaten yogurt….garnish with green chillies mint leaves and onion rings and lemon juice…then heat the coal and give a smoke in the baking dish..and cover with aluminum foil and put it in the oven for about 5;7 min.

Chaamp Kabab

By admin on March 30, 2008 in Lamb

Ingredients:

500 gms. lamb chops
2 small onions chopped
1 tsp ginger/garlic paste
2 3 eggs1 tsp salt

1 tbsp vinegar
1 tsp black pepper
1/2 cup oil

Preparation:

Wash the chops and pierce them all over with a fork, parboil and drain them. Rub the ginger/ garlic, salt and pepper on the chops. Then spread the onions on top and set aside for 15 minutes. Beat the eggs until they are fluffy and then pour over the chops. Sprinkle the vinegar on top. Heat the oil and fry until they are golden brown.

Lemon Lamb Kabob

By admin on March 30, 2008 in Lamb

Ingredients:

6 lbs. Lamb
1/3 cup Olive oil
1 teaspoon Lemon rind
1/3 cup Lemon juice
1 no. Onion
2 nos. Garlic cloves
1 tablespoon Coriander
1 teaspoon Red chili powder

Preparation:

Chop the leg of lamb into bite sized pieces. Grate the lemon rind, chop the onion, garlic and coriander fine.
Combine the ingredients to form a marinade for the lamb and keep in the fridge overnight.
Thread lamb pieces onto skewers and barbecue the kebabs, brushing with marinade until tender. Serve with mint chutney or onions, mint and lemon wedges.