RCI-MT.003.0097.001
Taway kay Kabab
Lamb Kebab right|Name of the Recipe
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- lamb leg (boneless - chopped into ½ inch (1 cm) cubes)1 lb
- ½ teaspoon
- tablespoonful oil4 unitghee or melted butter.
- 1 small
- ½ teaspoon
- heaped teaspoon coconut1 unit
- 4 unit
- natural plain yoghurt4 oz
- 3 tablespoon
Method
1
Grind the almonds with the coconut and 2 tablespoons water into a fine paste using a mortar or food processor.
2
Finely chop the small onion into small pieces.
3
Combine the lamb cubes with yoghurt, ginger powder, garlic powder, and the almond-coconut paste in a bowl; mix thoroughly to coat all the meat.
4
Heat 4 tablespoons oil (ghee or melted butter) in a large skillet over medium-high heat until shimmering.
2 minutes
5
Add the chopped onion to the hot oil and fry until golden and fragrant, stirring frequently.
3 minutes
6
Add the marinated lamb cubes to the skillet and cook, stirring occasionally, until the meat is sealed on all sides and cooked through.
10 minutes
7
Sprinkle the remaining 1 tablespoon water over the kabab and stir gently to combine any remaining sauce with the meat.
8
Serve the Taway kay Kabab hot, optionally garnished with fresh cilantro or accompanied by lemon wedges.