Zaqand-e-Kebabi

Name: Zaqand-e-Kebabi
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: Indian
Ingredients: Salt; 20 Cloves; 10 g/2 Tbs Mint; 100 g/⅔ cup Fried Onion paste*; 3 g/½ tsp Red Chilli powder; 20 g/2 Tbs Ginger; 150 g/⅔ cup Yoghurt; 20 g/⅔ Raw Papaya; 20 g/2 Tbs Garlic; Ghee to shallow fry; 24 Picatta of Lamb (50 g/1¾ each); Butter to grease casserole; Butter to grease casserole

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Clove-flavoured lamb picatta cooked on stone—marble or red—before being put on dum. Alternatively, the picatta can be cooked on a tawa.

Ingredients

24 Picatta of Lamb (50 g/1¾ each)
Ghee to shallow fry
Butter to grease

Asia
India
Main course
Gluten-free

Method

Preparation

THE PICATTA: Clean and flatten with a bat.

THE MARINATION: Hang yoghurt in muslin until reduced by half, then whisk in a large bowl. Scrape, wash and roughly chop ginger. Peel garlic. Peel, deseed and roughly cut raw papaya. Put the vegetables and the papaya in a blender, add water (approx 30ml/2lbs) and make a fine paste. Broil t