Tatti Gosht
Equipment
- Blender
- Food processor
- Bowl
- Shallow dish
- Refrigerator
- Tandoor
- Charcoal grill
- Grill
Ingredients
- 8-10 Green chillies de-seeded (optional)
- 1/2 teaspoon Black pepper ground
- 1 Coriander (Cilantro) large sprig, chopped
- 1 1/2 teaspoons Ginger Paste
- 1 1/2 teaspoons Garlic Paste
- 1 teaspoon Papaya paste raw
- 1 kg Lamb boneless, cut into fillets about 1 cm / 1/2 inch thick
- 125 ml Vegetable oil (1/2 cup), for brushing
- 1 Onion sliced, to serve
- 2 tablespoons Lemon juice to serve
- Salt
Instructions
- Put the chillies in a small blender or food processor and process until ground.
- Put the pepper and coriander, pastes, and ground chillies into a large bowl, season with salt, and mix well.
- Spread the paste evenly over the meat, put it into a large, shallow dish, cover and allow to marinate in the refrigerator for 1 - 1 1/2 hours.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium. Lightly brush a wire mesh or grill rack with oil.
- Place the marinated meat on the mesh or rack and cook over a moderately hot charcoal grill or under the hot grill for about 30 minutes, basting the meat with oil, until the meat is cooked.
- Serve with sliced onions and a little lemon juice sprinkled over the top.
Nutrition
Sodium: 1799mgCalcium: 207mgVitamin C: 69mgVitamin A: 192IUSugar: 18gFiber: 14gPotassium: 2474mgCholesterol: 730mgCalories: 4067kcalSaturated Fat: 204gFat: 359gProtein: 168gCarbohydrates: 40gIron: 16mg
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