Mutton and Lamb

Lamb Kebab Gilafi


For the Kebab:
Minced Lamb – 500 gms
Ginger Paste – 1 1/2 tblsp
Brown Onion Paste – 100 gms
Green Chillies – 3, seeded and minced
Garam Masala Powder – 1/2 tblsp
Red Chilli Powder – 1 tsp
Salt – 1 tsp
Oil – 1 tblsp
Cheddar Cheese – 50 gms, grated
Melted Butter

For the Coating:
Egg – 1/2, whisked
Onion – 1/2, finely chopped
Green Capsicum – 1/2, finely chopped
Tomato – 1/2, seeded and finely chopped

1. Mix all the kebab ingredients thoroughly.
2. Squeeze out any excess mixture.
3. Combine all the coating ingredients and keep aside.
4. Divide the kebab mixture and coating into equal portions.
5. Shape the kebab mixture into balls.
6. Skewer the balls along the length of the skewers.
7. Smeat the coating over kebabs.
8. Roast the kebabs in an oven at 180C for 10 to 15 minutes.
9. Remove and baste with butter.
10. Roast again for 2 to 3 minutes.
11. Remove the kebabs from the skewers.
12. Serve hot with onion rings and mint chutney.

Tip: To make the brown onion paste, deep fry 2 finely chopped onions till golden brown. Grind to a paste with 2 tblsp of water.

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