Kathi Kebab

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Published under: Mutton

Lean lamb – 450 gms, cut into 1 inch cubes
Black cardamoms – 4
Black peppercorns – 15
Butter for brushing
Cinnamon – 1 inch piece
Cloves – 6
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Garlic – 10 cloves, chopped
Ginger – 2 inch piece, chopped
Lemon juice – 1 tbsp
Dry mango powder – 1 tsp
Onions – 1/3 cup, chopped
Poppy seeds – 1/2 tsp
Red chilli powder – 1 tsp
Roasted gram powder – 1 tbsp
Roti or parathas – 4
Salad oil – 1 tbsp
Salt to taste
Tenderizer – 1 1/2 tsp
Turmeric – 1 tsp
Yogurt – 1/2 cup

1. In a pan, dry roast the poppy and coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin.
2. Put ginger and garlic in the blender jar along with the dry roasted spices and process to form a paste.
3. Add the yogurt, salt, red chilli powder, turmeric, tenderizer, gram flour and oil and process again.
4. Coat lamb cubes with the mixture then string them in skewers.
5. Put in a tandoor and roast, turning frequently and basting with oil till evenly browned.
6. Remove to a platter and sprinkle mango powder, garam masala and lemon juice on kebabs while still hot.
7. Make four portions and put one in each roti or paratha, rolling it up to form the kathi kebab.
8. Serve with onion salad and mint chutney.

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