Barrah Kebab

Recipe Ingredients

6		Lamb chump or shoulder chops - total weight 2.2lbs
3 oz	85g	Natural yoghurt
2 tablespoons	30ml	Light malt vinegar
1 tablespoon	15ml	Ginger paste
1 tablespoon	15ml	Garlic paste
1/2 teaspoon	2.5ml	Crushed dried chillies - up to 1
2 oz	56g	Onion - chopped
2 teaspoons	10ml	Balti garam masala
1 teaspoon	5ml	Tandoori masala
2 tablespoons	30ml	Fresh mint leaves or 1tsp dried mint
1/2 oz	14g	Chopped fresh coriander leaves - including the tender stalks
1 teaspoon	5ml	Salt to taste
3 tablespoons	45ml	Sunflower - corn or vegetable oil
		Garnish
1/2 teaspoon	2.5ml	Tandoori chat masala
		Onion rings
		Lemon wedges
		Lettuce
		Cucumber

Recipe Instructions

Prick both sides of the chops with a fork and lay them in a single layer

in a large shallow dish.

Place all the remaining ingredients, except the garnish, in a blender and

process to a fine paste. Pour this marinade over the chops, then stir and

lift them to make sure that the marinade is coating both sides.

Cover and leave to marinate for 4-6 hours or overnight in the

refrigerator. They can be left in the refrigerator for up to 48 hours.

Bring them to room temperature before cooking.

Preheat the grill to high and remove the grid from the grill pan. Line

the pan with foil and brush lightly with oil. Arrange the chops in the

grill pan and cook them under the hot grill, about 5 inches below the

element, for 5 minutes. Turn the chops over and cook for a further 5

minutes, then baste generously with the pan juices and reduce the heat to

medium.

Cook for 3-4 minutes and baste once more. Cook for a further 2-3 minutes

and turn them over again. Baste generously again and continue cooking for

5-6 minutes.

Transfer the chops to a serving dish, sprinkle the tandoori chat masala

over them and garnish with the onion, lemon and cucumber. Serve at once.

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Carlton Food Network http://www.cfn.co.uk/

Source:
http://members.tripod.com/~Amma/

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