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Bara Kabab

Kebab.King's picture
Ingredients
  Raw papaya 50 Gram
  Ginger 50 Gram
  Garlic 50 Gram
  Salt To Taste
  Lime juice 1
  Curd 250 Gram
  Mutton 12 Kilogram (12 Chops Each Weighing A Kilogram)
  Green chili paste 2 Teaspoon
  Kashmiri chili powder 1 Tablespoon
  Cumin powder 1 Teaspoon
  Garam masala powder 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Nutmeg 1 Pinch
  Green cardamom powder 1 Pinch
  Refined oil 2 Tablespoon
  Ghee 2 Tablespoon
Directions

1 Grind the raw papaya. Grind the ginger and garlic together. The lamb chops should be cleaned of all fat and sinews. Rub in salt and lime juice. Next, rub well the raw papaya paste. Keep aside.
2 In the meantime, hang the curd tied in a muslin to drain whey. Beat the hung curd and add the rest of the ingredients. Marinate the chops in it for 4-6 hours. Longer marination helps the spices to penetrate the meat.
3 Grill the wire mesh of the gas tandoor and lay the chops, a few at a time and cover. Keep basting with oil. You will need 15 minutes per side, at least. See to it the meat gets well cooked. Turn once in between.
4 If you don't have a tandoor, bake for 40-45 minutes in a 200°C / 400°F oven, turning at least once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Method: 
Grilling
Dish: 
Kebab
Course: 
Fruit Dessert
Servings: 
5

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