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Course/Dish Soups Barah Kebabs
Barah Kebabs
Ingredients
Lamb; chops & leg pieces 900 gm
Black cumin (shah jeera) seeds 45 gm
Garam masala 20 gm
Garlic paste 45 gm
Ginger paste 45 gm
Kachri (tenderizer) 20 gm
Malt vinegar 180 ml
Oil for basting
Raw papaya paste 20 gm
Red chilli powder 15 gm
Salt to taste
Yogurt 60 gm
Methods/steps
Marinade the lamb in salt; red chilli powder; garam masala; malt vinegar; ginger and garlic pastes; papaya paste; kachri and cumin seeds for 4 hours or overnight. Skewer pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done. Stand at room temperature for 20 minutes. Baste with oil. Roast or grill on slow fire for another 20 minutes; till velvety brown. Serve with onion rings; fresh green salad and lemon wedges.