Peshwari lamb kebab

This delightful kebab recipe features grilled lamb chops marinated with raw papaya, garlic, ground chilli, fennel and cream. Alfred Prasad's lamb is remarkable barbecued or grilled in a tandoor oven. You can buy chaat masala from Indian grocery stores and online.

First published in 2015
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Ingredients

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Imperial

Peshwari kebab

To plate

  • 1/2 tsp chaat masala
  • 1 lemon

Equipment

  • Food processor or blender
  • Thin iron skewers

Method

1
Start the lamb kebab with the spices. Dry-grind the fennel seeds and star anise, then transfer to an airtight container. You only need ½ teaspoonful of this mixture later
2
Mix together the malt vinegar, chilli powder, paprika powder and salt. Then add the chops, mix well and set to one side
3
In a blender, add grated raw papaya, peeled garlic, green chilli and vegetable oil and blend until smooth. Transfer to a mixing bowl add the double cream, ½ teaspoon of the ground fennel seed and star anise powder and mix well
4
Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for 3-4 hours before cooking
5
To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor or over a barbecue (no need for the skewer) for about 4 minutes, then turn over and grill for a further 3 minutes
6
To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor or over a barbecue (no need for the skewer) for about 4 minutes, then turn over and grill for a further 3 minutes
7
Serve hot sprinkled with chaat masala and lemon juice
  • 1/2 tsp chaat masala
  • 1 lemon
First published in 2015
share recipe:

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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