Lamb mince kebab served on fermented bread
Ingredients
For Kebab
150gms Lamb mince
25gms Lamb fat minced
5gms Chopped green chilly
2gms Chopped ginger
10gms Chopped fresh coriander
25gms Chopped red onion
5gms Garam masala powder
5gms Kashmiri chili powder
15gms White butter (Soft)
Ghee for frying
Salt to taste
Local street bun
For Salad
1nos Onion slices (A little thick)
1nos Tomato slices (Deseeded)
1gms Kashmiri chili powder
2gms Chopped mint
Black salt to taste
(Mix all the ingredients except the coriander sprig and keep it aside)
For Garnish
Fine juliennes of red, yellow & green bell peppers
Julienne of spring onion
Coriander sprig
(Keep it in chilled water with ice before using it)
Method
In a pan, take all the ingredients for the kebab (except oil and bun) and mix well. Rub it gently for 10-15 minutes.
Make sure the meat is soft and fluffy.
Keep it aside for 15 minutes.
In a pan, heat some ghee.
Take the kebab mixture, roll it into equal size balls, and tap each ball in your palm and give it a round cutlet shape.
Crisp fry on medium heat.
Slit the bun and toast it on the tawa.
Place the onion and tomato salad on the bun. Place the cooked kebab on it.
Garnish it with julienne peppers and coriander sprig
Note:
You can make the same kebab with chicken mince as well.
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