Tash Kebab
Equipment
- Shallow dish
- Refrigerator
- Oven
Ingredients
- 1 tablespoon Garam Masala
- 1/2 teaspoon Ginger Paste
- 1/2 teaspoon Garlic Paste
- 1 teaspoon Chilli powder
- 350 g Ghee (1 1/2 cups)
- Saffron threads pinch of
- 375 ml Natural (plain) yoghurt (1 1/2 cups)
- 2 Limes Juice of
- 500 g Lamb boneless, cut into slices
- 1 kg Onions (6-7 medium), finely sliced
- Salt
Instructions
- Put the garam masala, ginger and garlic paste, chilli powder, ghee, saffron, yoghurt and lime juice in a large shallow dish. Season with salt and mix well.
- Add the lamb slices and turn until the meat is evenly coated. Cover and allow to marinate in the refrigerator for 3 hours.
- Preheat the oven to 140’C / 275"F / Gas Mark 1, if using.
- Put half the onions in a large casserole dish. Put the lamb slices on top, then cover with the rest of the onions. Cover with a tight-fitting lid put a few burning charcoals on the lid, and cook over low heat. Alternatively, cook in the oven for 45 minutes, or until the meat and onions are cooked in their own steam.
Video
Nutrition
Serving: 4gSodium: 138mgCalcium: 205mgVitamin C: 29mgVitamin A: 263IUSugar: 16gFiber: 6gPotassium: 834mgCholesterol: 327mgCalories: 1294kcalSaturated Fat: 69gFat: 120gProtein: 27gCarbohydrates: 32gIron: 3mg
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