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Ingredients
:
2 boneless meat
2 tbsp garam masala
2 tbsp lemon juice
1 small onion, chopped
1 tbsp chopped fresh ginger
5 garlic flakes
1 tsp ground kalimirch (pepper)
6 -7 tsp sour cream
Salt to taste
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Method
:
Puree all the ingredients, except the lamb,
together in a blender. Pierce the cubes
of lamb with a thick skewer or sharp knife,
so that a visible hole is made in the meat.
The idea is to allow the meat to marinate
properly, which is the entire secret of
the recipe. Place the above puree in the
hole of the meat and marinate overnight
in the refrigerator.
When you are ready to cook, place the kababs
in a boiler pan to drain off excess juices.
Heat the oven to a full broil for 15 -20
mins and place the kababs in the oven.
Broil for about 15-20 mins and remove from
the oven. Turn the pieces over and broil
for another 15 mins. Sprinkle some fresh
corriander leaves and serve hot.
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