Spicy and aromatic lamb chunks that is very delicious and tendered with barbecue’s smoke. Goes well with Naan and Mint Chutney, Check it out the Shola Kebab recipe here!!
[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg boneless lamb, cut into 1-1/2 inch pieces
- 1/2 cup plain yogurt
- 1/2 cup mustard oil
- 2 tbsp ginger garlic paste
- 2 tbsp papaya paste
- 2 tbsp red chili powder
- 2 tbsp vinegar
- 1 tbsp garam masala
- 1 tbsp onion seeds, crushed
- 1/4 tsp white pepper
- 1/4 tsp fenugreek powder
- 1/4 tsp green cardamom powder
- 1/4 tsp coriander seeds, crushed
- 1/4 tsp mustard seeds, crushed
- 1/4 tsp cumin seeds, crushed
- salt to taste
- 2 tbsp butter, melted
- 2 lemon, cut into wedges
- 1 onion, cut into rings.
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a large bowl, combine the yogurt, mustard oil, ginger-garlic paste, papaya, vinegar, salt and all spices. Mix well.
Add lamb pieces. Toss to coat evenly.
Cover and refrigerate for 1 hour to blend flavors . Discard marinade.
Thread meat on metal skewers.
Roast in a medium hot oven for 20 minutes. Baste with melted butter.
Roast 5 minutes longer or until meat is tender. Remove from the skewers.
Transfer into a serving dish. Garnish with Onion rings and Lemon wedges. Shola Kebab is ready to serve.
- Serve hot with mint chutney!!!
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