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Barrah Kebab Recipe - Cooking Index

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Barrah Kebab

Cuisine: Indian
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

6   Lamb chump or shoulder chops - total weight 2.2lbs
3 oz 85gNatural yoghurt
2 tablespoons 30mlLight malt vinegar
1 tablespoon 15mlGinger paste
1 tablespoon 15mlGarlic paste
1/2 teaspoon 2.5mlCrushed dried chillies - up to 1
2 oz 56gOnion - chopped
2 teaspoons 10mlBalti garam masala
1 teaspoon 5mlTandoori masala
2 tablespoons 30mlFresh mint leaves or 1tsp dried mint
1/2 oz 14gChopped fresh coriander leaves - including the tender stalks
1 teaspoon 5mlSalt to taste
3 tablespoons 45mlSunflower - corn or vegetable oil
1/2 teaspoon 2.5mlTandoori chat masala
  Onion rings
  Lemon wedges

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


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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