Barrah Kebab

30 Nov 2011

Channel Mughlai flavours courtesy Asha's

1kg lamb chops
90ml lime juice
50g salt
90g ginger garlic paste
15g jeera powder
30g chilli powder
500g yoghurt
30ml corn oil
15g garam masala powder

Serves: 4

1. In a pan, marinate lamb chop with salt, lemon juice, ginger and garlic paste for two hours.
2. Mix chops with chilli powder, salt, oil, garam masala, and tandoor colour and jeera powder.
3. Add the yogurt, and marinate for 2-3 hours.
4. Transfer to a clean pan, cover and store in chiller.

INFO: This recipe was provided courtesy of Asha’s restaurant in WAFI, Dubai.