J. Inder Singh Kalra

Dum ke Kebab

Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      46 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

For this delicacy the mince is smoked before the kebab is cooked.

Ingredients

  • 500 g/18 oz Lamb Mince
  • 75 g/½ c

Method

Preparation

THE ALMONDS: Blanch, cool and peel.

THE COCONUT: Remove the brown skin and grate.

THE ONIONS: Peel, wash and slice. Heat oil in a frying pan and fry until golden brown. Remove and keep aside.

THE REMAINING VEGETABLES: Clean, wash and chop mint and coriander. Remove stems, wash, slit, deseed and chop green chillies.

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