Barrah Kabab Recipe
Ingredients
1. Lamb shoulder chops (21lb)
2. peeled and chopped groundnut (1/2tsp)
3. ground black pepper (1/2tsp)
4. cube ginger root (1/2inch)
5. ground cinnamon (1/2tsp)
6. thick plain yogurt (2/3c)
7. salt (1/2tsp or to taste)
8. cooking oil (1tbsp)
9. ground cumin (1tsp)
10. chili powder (1/2tsp)
11. turmeric powder (1/2tsp)
12. peeled garlic (2cloves)
13. sesame seeds (1tbsp)
14. chopped coarse onions (2tbsp)
Method of preparation:-
1. Take lamb chops, trim the fat from chops and then flatten each chop with a rolling pin. Wipe it with damp cloth. Put all the ingredients except chops, oil, cumin seeds into a blender and then make the puree.
2. Take a large bowl put chops in the bowl and then pour the blended ingredients over them. Rub the marinate with your hands into each chop. Cover the container with the plastic wrap and keep it to marinate at least for 8 hours or overnight.
3. Preheat the oven to 425 degrees F. Take a roasting pan, line it with aluminum foil, this will help to reflect heat and keep your roasting pan clean.
4. Place the chops on roasting pan in single layer and cook it in the oven for about 10 minutes. Reduce the heat to 400 degrees F. Mix the remaining marinates with the oil and cumin.
5. Brush the chops with this and sprinkle the half of the seeds on the top. Return the pan to the upper of the oven for 10 minutes. Turn the chops and brush the other side with the marinate and sprinkle the rest of the seeds and again cook for 10-15 minutes.
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