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Lamb Pathar Kebab

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:

  1. Marinate the lamb slices with lemon juice, ginger garlic paste, yoghurt, salt, garam masala, potlee masala, chilli powder and raw papaya paste.
  2. Mix cashew nut powder and brown onion paste into marinate lamb, leave aside for at least 12 hours.
  3. Cook them over a griddle on a slow fire with ghee.
  4. Sprinkle coriander leaves and cook on both sides.
  5. Serve along with Indian bread and daal.
Chef Receipe