Ingredients:
Boneless Lamb – 1 kg, cut into flat pieces
Onions – 4, finely sliced
Ghee – 1 cup
Raw Papaya – 1 tblsp, ground
Garam Masala Powder – 1 tsp
Cream – 1/2 cup
Besan Flour – 3 tsp
Juice of 2 Limes

Grind Together:
Curd – 1 cup
Cinnamon – 2 inch stick
Cardamoms – 8
Cloves – 6
Green Chillies – 6
Coriander Leaves – 1 1/2 bunches
Shah Jeera – 1 tsp
Chironji – 1 tsp
Poppy Seeds – 2 tsp
Dry Coconut (Kopra) – 1 inch piece
Garlic Paste – 1 1/2 tsp
Ginger Paste – 1 tsp
Red Chillies – 6
Salt as per taste

For Garnish:
Mint Sprigs
Limes – 2, sliced

Method:
1. Spread out the flat pieces of lamb and beat them with a wooden mallet.
2. Fry sliced onions in hot ghee.
3. Drain and keep aside.
4. Mix papaya and curd with mutton.
5. Add the ground ingredients and salt.
6. Rub well.
7. Keep aside for 60 minutes.
8. Crush most of the fried onions, keepng aside a handful for garnishing.
9. Heat oven to 350F/180C.
10. Mix ghee and the crushed onions, garam masala powder, cream and roasted gram flour together.
11. Mix with the mutton pieces.
12. Arrange mutton and seasoning in a baking dish and place in the middle of the oven.
13. Bake for 35 to 40 minutes.
14. Cover in the beginning and after 20 minutes turn meat over in the baking pan.
15. Leave uncovered.
16. Add lime juice and put back to cook in oven.
17. When it is cooked and browned on top, remove from the oven.
18. Garnish with fried onions, mint sprigs and slices of lime.
19. Serve hot with roti.

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