Patthar Kebab
Equipment
- Blender
- Food processor
- Meat mallet
- Shallow dish
- Refrigerator
- Tongs
- Charcoal grill
- Griddle
Ingredients
- 6-8 Green chillies de-seeded
- 1 kg Lamb boneless, cut into flat steaks, about 2 cm / 3/4 inch thick
- 1 teaspoon Allspice ground
- 1 teaspoon Black pepper ground
- 1 1/2 teaspoons Ginger Paste
- 1 1/2 teaspoons Garlic Paste
- 1 teaspoon Papaya paste green
- Vegetable oil for brushing
- Salt
To serve
- 2-3 Onions finely sliced
- 2-3 Lemons
- Mint leaves few
- Mint Chutney
Instructions
- Put the chillies in a small blender or food processor and process into a paste. Set aside.
- Put the meat on a board and gently pound with a meat mallet to flatten.
- Put the chilli paste, allspice, pepper, and pastes into a large shallow dish. Season with salt and mix well.
- Add the meat and rub the marinade all over until coated. Cover and allow to marinate in the refrigerator for 4-5 hours.
- Take a flat piece of rough granite, wash it and place it on 2 bricks making sure it is stable. Heat the granite well by placing live charcoals under it. Sprinkle a little oil on the granite and, working in batches, add the marinated meat pieces. Cook, turning a couple of times and brushing them lightly with oil, for about 4-5 minutes on each side. Remove with tongs and keep warm. Alternatively, cook the meat over a charcoal grill or on a griddle (ridged grill pan).
- Serve with sliced onions, lemon wedges, mint leaves, and fresh mint chutney.
Nutrition
Sodium: 1508mgCalcium: 303mgVitamin C: 169mgVitamin A: 121IUSugar: 24gFiber: 20gPotassium: 2926mgCholesterol: 730mgCalories: 3072kcalSaturated Fat: 102gFat: 235gProtein: 171gCarbohydrates: 64gIron: 18mg
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