Mutton Barra Kebab
Equipment
- Shallow dish
- Refrigerator
- Tandoor
- Charcoal grill
- Bowl
- Metal skewers
- Tray
Ingredients
- 3 tablespoons Papaya paste raw
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 teaspoon Black pepper ground
- 1 teaspoon Cumin seeds Black
- 125 ml Natural (plain) yoghurt (1/2 cup), whisked
- 3 tablespoons Malt (white) vinegar
- 1 kg Lamb chops and shanks
- Butter melted, for basting
- Salt
For sprinkling
- 1/2 teaspoon Black cardamom ground,
- 1/2 teaspoon Green cardamom ground
- 1/4 teaspoon Cinnamon ground
- 1/4 teaspoon Cloves ground
- Rock salt pinch of ground black
Instructions
- Put all the pastes, black pepper, cumin, yoghurt, and vinegar in a large shallow dish. Season with salt and mix well.
- Add the meat and rub evenly all over to coat. Cover and allow to marinate in the refrigerator overnight.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Put all the spices for sprinkling in a small bowl and mix together, then set aside.
- Thread the meat onto several metal skewers and place a tray under them to collect any juices. Roast in a moderately hot tandoor, over a charcoal grill, or under the hot grill for about 10 minutes.
- Remove the skewers from the heat and hang up to drain out any excess moisture. Put the skewers into a dish and baste with the melted butter, then roast for a further 5 minutes, or until cooked.
- Sprinkle with the spice mixture just before serving.
Nutrition
Serving: 4gCalories: 458kcalCarbohydrates: 5gProtein: 63gFat: 19gSaturated Fat: 8gCholesterol: 193mgSodium: 165mgPotassium: 894mgFiber: 1gSugar: 2gVitamin A: 146IUVitamin C: 8mgCalcium: 87mgIron: 6mg
Tried this recipe?Let us know how it was!