INFO
One I got from the marvelous Dishoom book (adapted).
Details
Ingredients
- 500 g of boneless leg lamb
- Alternate are chicken or Shrimps
- Mint leaves
- lime quarter
- 1 Tsp of kabab masala
Ingredients Marinade
- 100 g of Greek Yoghurt
- 20 g pf Papaya Paste
- 10 g of ginger paste
- 25 g of garlic paste
- 3 Tsp of mirch chili pwoder
- 1 Tsp of salt
- 1 tbsp of lime juice
- 1 pinch of caraway seeds
**Method Marinate **
- Take the greek yoghurt into a sieve and let it lose its water (30 mn)
- Cut the meat in chunks, add to a large bowl (if you use Papaya paste, coat the meat with it)
- Peel and cut the ginger and place in shredder
- Peel and cut the garlic and place into the shredder
- Add the greek yoghurt
- Add the remaining marinade ingredients
- Shredded into a paste/juices
- Coat the meat with the marinade
- Set aside (up to overnight for the lamb, a few hours for the chicken/shrimp
- refrigerate
**Method Grill **
- You can do this on the grill, i used a cast iron pan
- Heat the pan, very hot
- Add the meat, you will see the yoghurt burn a bit…you want this, but just the right level…goog luck
- Turn the meat and roast all side until meat is cooked
- Slice some mint leaves
- Sprinkle some kabbab masala over the meat (did not have any, not a big deal)
- Add some lime juice
- Add the mint and serve
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 15 mn |
| Cooking Time | 10 mn |
| Temperature | |
| Authors | Pascal Crausaz / Dishoom |
| Special |