1 March 2017
Maas Ke Sule Starter, Non-Veg
Thin escallops from leg of baby lamb marinated with passionately fiery red chillies, sense tickling Indian spices like of cloves, garlic, kacchri and yoghurt. Smoked and roasted in tandoor for mysteriously deep flavoured creation. “It is journey of a passionate foodie…!!!
INGREDIENTS
Mutton – 500 gms
(Baby leg, boneless and cut into chunks)
Refined oil - for frying
Onions (sliced) - 150 gms
Cashew nut – 50 gms
Hung curd – 200 gms
Garlic paste – 2 tablespoon
Ginger paste – 1 tablespoon
Salt - to taste
Red chilli powder- 1teaspoon
Kacchri (dry sour cucumber) grounded – ½ teaspoon
Cloves (grounded) – 3 nos
Mustard oil- 20 ml
Ghee (clarified butter) – 50 gms
Fresh Green coriander (chopped) - 5 sprigs
Chaat masala - ½ teaspoon
FOR SMOKING
Live charcoal
Ghee (clarified butter) - 10 gms
Cloves – 2 nos
METHOD OF PREPARATION
- Clean and wash the meat, remove all the white membranes, cut into square and then flatten it by beating with wooden hammer.
- Heat refined oil and fry the sliced onions and cashew nut (both separately) to golden brown colour. Drain the excess oil on absorbent paper and grind the fried onions and cashew nut in a processor to a paste.
- Make a marination with hung curd, garlic paste, ginger paste, salt, red chilli powder, kachri powder, clove powder mustard oil and onion cashew nut paste.
- Marinate the meat with the above marination.
- Make awell inthecentre of the meat andplacealivecoalwithclarified butterandcloveforsmokingandcoverimmediately, thiswillimpartanuniquesmokyflavortothemeat and keep under refrigeration for 6 hours.
- Take a skewer, pass the skewer through the lamb and cook on a barbeque or a clay oven rotating the skewer occasionally for uniform cooking and basting with the melted butter. Alternatively marinated lamb can also be cooked in pre heated oven at 180 Deg C (20- 25 minutes).
- Serve hot, sprinkled with chopped coriander, Chaat masala and lemon juice.
Recipe by: Chef Sameer Shah, Executive Chef - Rambagh Palace, Jaipur
