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Mughlai Lamb Kebab

Serve these tasty kebabs piping hot with Indian bread, which will bring you to the 7th heaven.

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Serve (4 to 5)

 

500 grams                  Lamb (boneless)

 

Ingredients (A)

1 teaspoon                  Ginger (paste)

2 teaspoons                Garlic (paste)

2 teaspoons                Onion (paste)

1 tablespoon               White Pepper Powder

1 teaspoon                  Garam Masala

2 tablespoons             Plain Yoghurt

3 tablespoons             Cream

1 tablespoon               Cheese (cheddar)

1 teaspoon                  Sugar

As necessary              Salt

 

Ingredients (B)

As necessary             Butter

As necessary             Lemon Juice

 

 

1. Wash and cut the lamb into pieces (1  inches).

2. Marinate the lamb with the Ingredients (A).

3. Then put it into the refrigerator for 3 hours or so.

4. Then take it out from the refrigerator, and leave it for it to defrost, before cooking. Check the salt content, add in if neccesary.

5. Preheat the oven at 250oC, you can either cook it in the oven or tandoor (clay oven) or grill it.

6. Take a tray and grease it with cooking oil and place the chicken on the tray.

7. Cook it in the oven for 6 minutes at 200oC.

8. Remove the lamb from the oven and strain off any liquid found on the tray. Turn it over to the other side, if neccesary.

9. Then smear it with butter and place it back into the oven for 10 to 12 minutes at 220oC.

10. Once it is done, smear it with Ingredients (B).

11. Serve with mint or barbecue sauce.

 

 

Please Click Here And Refer To Tip F For This Particular Dish

 
If you can't find Garam Masala in the nearby outlets, or you wish to do your own Garam Masala, please Click Here.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Mughlai Lamb Kebab.