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  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
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KATHI KEBAB
  • 1 lb. tender lamb
  • To be grounded to a paste :
  • 1/2 tsp pepper
  • 1/2 tsp ginger powder
  • 1 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 5-6 flakes of garlic, crushed
  • 1 tsp chilli powder
  • Lemon juice or vinegar to mix
  • 1 tbsp cooking oil
  • Salt to taste
    1. Cut the lamb into squares and rub the paste all over it. Marinate for 4 -5 hours.
    2. Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven.
    3. Turn them over freqently, brushing more oil if required.

     
     

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