Behind the Recipes
Katti Kebabs by Divya Gugnani
Makes 6 servings
INGREDIENTS:
1 lb. lean lamb pieces
2 black cardamoms
8 black peppercorns
melted butter for basting
1/2 " cinnamon stick
4 small cloves
1 teaspoon coriander seeds
1 teaspoon cumin (jeera) seeds
1 teaspoon garam masala
5 cloves garlic, minced
2 teaspoons ginger, minced
1 teaspoon lemon juice
1 teaspoon dry mango powder (amchoor)
1/3 Cup red onions, finely chopped
red chilly powder to taste
6 parantas
1 teaspoon canola
salt to taste
1 teaspoon turmeric (haldi)
1/2 Cup yogurt
soaked wooden skewers
PREPARATION:
1. Tenderize lamb chunks with a mallet.
2. Lightly toast and coriander seeds, cloves, cardamoms, cinnamon, peppercorns and cumin. Once cooled, grind these in a mixer along with the onion, garlic and ginger. Mix in yogurt, salt, red chilli powder, turmeric and oil. Blend well.
3. Coat lamb cubes with the mixture then string them on skewers.
4. Roast over an open charcoal fire or a hot grill at 325 F degrees for approximately 12-15 minutes, turning 2-3 times.
5. Once cooked through, brush with butter. Sprinkle mango powder, garam masala and lemon juice on kebabs.
Plating: Divide, placing each portion on one paranta. Roll tightly wrapping one end in aluminum foil or wax paper.
Tips: Serve with mint chutney and onion salad
Note: Lamb can be substituted with chicken or paneer cubes.
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