Moti Kebab
Equipment
- Bowl
- Refrigerator
- Shallow dish
- Spatula
Ingredients
- 1 tablespoon Papaya paste raw
- 4 tablespoons Malt (white) vinegar
- 1 kg Lamb boneless, cut into small cubes
- 4 tablespoons Vegetable oil or ghee
- 2 tablespoons Butter
- Salt
For the marinade
- 250 ml Natural (plain) yoghurt (1 cup), whisked
- 2 tablespoons Ginger Paste
- 2 tablespoons Garlic Paste
- 2 tablespoons Red chilli paste
- 2 teaspoons Garam Masala
Instructions
- Put the papaya paste and vinegar in a large bowl, season with salt and mix well.
- Add the meat and mix until it is evenly coated in the mixture. Cover and allow to stand in the refrigerator for at least 30 minutes.
- Put all the ingredients for the marinade in a large bowl or shallow dish, season with salt, and mix well.
- Add the meat and mix until it is evenly coasted. Cover and allow to marinate in the refrigerator overnight.
- Heat the oil or ghee in a very shallow or wide flat pan. Add the meat, together with the marinade, and cook over low-medium heat, turning frequently with a spatula, for about 15 minutes, or until cooked and very little moisture remains.
Nutrition
Sodium: 925mgCalcium: 535mgVitamin C: 63mgVitamin A: 1376IUSugar: 15gFiber: 3gPotassium: 2859mgCholesterol: 823mgCalories: 3768kcalTrans Fat: 1gSaturated Fat: 167gFat: 322gProtein: 178gCarbohydrates: 27gIron: 17mg
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