Pudina Lamb Kebab

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The best part about the Kabab is the meat which need to be carefully cooked so that the flavours meat are enhanced with minimal usage of oil and fat.The blend of the right cut of meat along with suitable herbs and vegetables, using the tandoor or grill istead of the regular frying pan, makes it a low calorie and healthy meal.

Points to remember while making Kababs

●Kababs should not be over-cooked as they tend to dry up and get tough.

●Never reheat kababs in a microwave oven as it makes them dry and leathery.

●When yogurt is used for the marinade it should be hung in a muslin cloth for about 30 minutes before use, to drain off the excess whey.

●Marinades should be thick pastes; not runny liquid.

Pudina Lamb Kebab

monish gujral

By Monish Gujral Published: April 6, 2013

  • Yield: 6-7 skewers (5-6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 50 mins

The best part about the Kabab is the meat which need to be carefully cooked so that the flavours meat are enhanced with minimal usage …

Ingredients

Instructions

  1. First marination Wash the chops and trim them. Drain thoroughly and pat dry. Combine all the ingredients for the first marinade in a bowl and whisk, till well blended. Add the chops and mix well to ensure that they are completely coated with the marinade. Cover and set aside to marinate in the refrigerator for one hour.
  2. Second marination Mix the cream, yogurt, mint chutney and maize flour in a bowl. Add the remaining ingredients for the second marinade and whisk to make a fine paste. Add the marinated chops and mix well to ensure they are completely coated with the second marinade. Cover and set aside to marinate in the refrigerator for two-three hours.
  3. To cook the kababs Remove the meat from the refrigerator and bring it to room temperature. Thread the meat on to long, thin metal skewers, one inch apart. Cook the kababs in a hot tandoor or grill under a moderately hot gas or electric grill for about 10 minutes. Baste with oil, turn the skewers and grill again for another five minutes.
  4. To serve Slip the kababs off the skewers on to a serving platter. Sprinkle with lime juice and serve hot.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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