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Nazaara, Off NH-8 at Manoharpur Bishangarh Village, Jaipur Bishangarh, Manoharpur, Rajasthan 303104, India

Silbatta Kebab

Name: Silbatta Kebab
Prep time: 1:00
Cook time: 1:00
Total time: 1:00
Yield: 2
Cuisine: Fusion
Ingredients: Lamb meat 400 gms; Onions 3; Garlic 1 pod; Ginger 1 knot; Red Mathania Chillies 10; Yoghurt 2 cups; Mustard Oil 1/2 cup; Ghee 1 tbspn; Chana Daal 1/3 cup; Roasted Cashew Paste 4 tbspn; Brown Onion Paste 4 tbspn; Coriander Powder 1 tbspn; Bay Leaves 1; Mace 2; Fennel 1 tbspn; Black Cardamom 4; Green Cardamom 6; Laung 2

This Signature Kebab Of Nazaara Represents Rajputana Robust Cooking Of Goat Curry In Harmony With Persian Culinary Repertoire.

1 Std Vorbereitungszeit
1 Std Cooking time
2 Portionen

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Lamb Meat • 400 gms
Onions • 3
Garlic • 1 pod
Ginger • 1 knot
Red Mathania Chillies • 10
Yoghurt • 2 cups
Mustard Oil • 1/2 cup
Ghee • 1 tbspn
Chana Daal • 1/3 cup
Roasted Cashew Paste • 4 tbspn
Brown Onion Paste • 4 tbspn
Coriander Powder • 1 tbspn
Bay Leaves • 1
Mace • 2
Fennel • 1 tbspn
Black Cardamom • 4
Green Cardamom • 6
Laung • 2

Zubereitung

Schritt 1

• Wash Lamb Morsels • Heat Mustard Oil & Crackle Whole Spices • Add Lamb, Onions, Red Chillies , Ginger Garlic Paste& Saute Slowly • After30 Minutes, Add Coriander Powder, Daal& Stock • Add Yoghurt, Salt, Ghee& Seal Cook The Meat. • Remove From Dum After One Hour & Remove The Lid. • Cook On High Flame Till The Meat Dries. • Allow To Cool & Pound The Mass In Pestle Mortar.( Remove Whole Spices) • Add The Cashew & Brown Onion Paste. • Adjust The Seasoning, Smoke This Meat Mass With Coal & Laung • Form Small Patties & Shallow Fry In Ghee On Both Sides • Serve With Herb Chutney