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Lamb Pathar Kebab
No of portion – 2 portions
Ingredients
| Lamb (thin slices) | 240 Grams | |
| Ginger garlic paste | 25 Grams | |
| Ghee | 20 Mils | |
| Lemon juice | 10 Mils | |
| Kewra water | 2 Mils | |
| Potlee masala | 5 Grams | |
| Garam masala (powder) | 15 Grams | |
| Chilli powder | 15 Grams | |
| Coriander leaves | 15 Grams | |
| Yogurt (hung) | 50 Grams | |
| Salt | To taste | |
| Cashew nut (powder) | 20 Grams | |
| Brown onion (paste) | 20 Grams | |
| Raw papaya (paste) | 15 Grams | |
| Vinegar | 10 Mils | |
Procedure:
- Marinate the lamb slices with lemon juice, ginger garlic paste, yoghurt, salt, garam masala, potlee masala, chilli powder and raw papaya paste.
- Mix cashew nut powder and brown onion paste into marinate lamb, leave aside for at least 12 hours.
- Cook them over a griddle on a slow fire with ghee.
- Sprinkle coriander leaves and cook on both sides.
- Serve along with Indian bread and daal.
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