Peshwari lamb kebab

Name: Peshwari lamb kebab
Total time: 45 min
Ingredients: 2 tbsp of fennel seeds; 1/2 star anise; 3 racks of lamb; 2 tbsp of malt vinegar; 1 tsp chilli powder; 1 tsp paprika; salt; 1 tbsp of papaya, raw, grated; 1 green chilli; 4 garlic cloves, peeled; 1 tbsp of vegetable oil; 2 tbsp of double cream; 1/2 tsp chaat masala; 1 lemon

by Alfred Prasad

Item 1 of 1

Main
easy
4
45 minutes

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

2 tbsp of fennel seeds
1/2 star anise
3 racks of lamb
2 tbsp of malt vinegar
1 tsp chilli powder
1 tsp paprika
salt
1 tbsp of papaya, raw, grated
1 green chilli
4 garlic cloves, peeled
1 tbsp of vegetable oil
2 tbsp of double cream

To plate

1/2 tsp chaat masala
1 lemon

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Equipment

Food processor or blender
Thin iron skewers

Method

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

1/2 star anise
2 tbsp of fennel seeds

Mix together the malt vinegar, chilli powder, paprika powder and salt. Then add the chops, mix well and set to one side

2 tbsp of malt vinegar
1 tsp chilli powder
1 tsp paprika
salt
3 racks of lamb

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

1 tbsp of papaya
4 garlic cloves, peeled
1 green chilli
1 tbsp of vegetable oil
2 tbsp of double cream

Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for 3-4 hours before cooking

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

Serve hot sprinkled with chaat masala and lemon juice

1/2 tsp chaat masala
1 lemon

First published in 2015

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Alfred Prasad

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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