Peshwari lamb kebab

servings 4
45 minutes

Ingredients

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

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
  • 1/2 star anise
  • 2 tbsp of fennel seeds
2
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
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
  • 1 tbsp of papaya
  • 4 garlic cloves, peeled
  • 1 green chilli
  • 1 tbsp of vegetable oil
  • 2 tbsp of double cream
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