LAMB SEEKH KABAB

INGREDIENTS

2 kilo lean minced lamb
2 eggs
4 tablespoons green chilli paste
2 onion finely chopped
2 tablespoon freshly roasted and ground coriander powder
2 tablespoon garam masala
2 large bunch finely chopped fresh coriander
2 teaspoon salt

INSTRUCTIONS

Place the lamb mince in a large bowl.
Mix in the other ingredients and begin working the minced lamb with your hands.
When all the ingredients are nicely mixed, begin pressing down on the meat as you knead it.
You’ve got to achieve that “lace” texture
.Once it all ready, about five minutes of kneading, form the meat into kebab shapes.
If you have large skewers , be sure to squeeze the meat onto the skewers.Place the sheek kebabs over hot coals and grill, turning regularly until the meat is cooked through.

MEAT DURBARI

Ingredients

1  Onion 
1/2 Ginger
1 tblsp chopped Coriander Leaves
1 fresh Green chilli slit lengthwise into halves
11/2 tblsp Clarified Butter (Ghee)
2 cloves Gralic peeled and coarsely chopped
11/2 tblsp lemon juice
100 ml warm Water
1/2 tblsp Tomato puree

For paste
1/2 kg Leg of Lamb
1/2 tblsp Sesame seeds
1/2 tblsp Mustard Seeds
1/2 Bay Leaf
1 tblsp Poppy seeds
1 piece Cinnamon
2  dried Red Chillies
2Cloves
5 Black Pepper
1 Black Cardamom

Method

Trim off excess fat from the meat and cut into 2  cubes.Rub the spice paste well into the meat and leave for marination for 6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2  minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.Adjust the flame to medium and cook for 4 minutes stiring remove the pan from the flame and serve hot.

DHABE DA MEAT

Ingredients

1- 11/2 kg lean shoulder of lamb
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 tsp coriander powder
4 cloves
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
garam masala powder1 tsp.
salt to taste
1 tblsp coriander leaves chopped
1/2 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder

Method 

Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
Stir to mix well and leave aside for 5 -10 minutes.Heat up the oil in a deep wok (kadai).Mix in bay leaves, cloves and cardamoms and stir fry for few seconds.
Mix in the onions and stir fry until golden brown.
Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.Pour out little water if necessary.
Sprinkle garam masala and stir fry for about 2 minutes.Mix in salt to taste.
Decorate with coriander leaves, ginger juliennes and cut green chillies.