Peshwari lamb kebab

• Meat

  • 3 Racks of lamb

• Produce

  • 1 tsp Chilli, powder
  • 1 Chilli, green
  • 4 Garlic cloves
  • 1 Lemon
  • 1 tbsp Papaya, raw

• Baking & Spices

  • 2 tbsp Fennel seeds
  • 1 tsp Paprika
  • 1 Salt
  • 1/2 Star anise

• Oils & Vinegars

  • 2 tbsp Malt vinegar
  • 1 tbsp Vegetable oil

• Dairy

  • 2 tbsp Double cream

• Other

  • 1/2 tsp Chaat masala

Found on greatbritishchefs.com

Description

Ingredients

• 2 tbsp of fennel seeds
• 1/2 star anise
• 3 racks of lamb
• 2 tbsp of malt vinegar
• 1 tsp chilli powder
• 1 tsp paprika
• salt
• 1 tbsp of papaya, raw, grated
• 1 green chilli
• 4 garlic cloves, peeled
• 1 tbsp of vegetable oil
• 2 tbsp of double cream
• 1/2 tsp chaat masala
• 1 lemon

Directions

• Start the lamb kebab with the spices. Dry-grind the fennel seeds and star anise, then transfer to an airtight container. You only need ½ teaspoonful of this mixture later
• Mix together the malt vinegar, chilli powder, paprika powder and salt. Then add the chops, mix well and set to one side
• In a blender, add grated raw papaya, peeled garlic, green chilli and vegetable oil and blend until smooth. Transfer to a mixing bowl add the double cream, ½ teaspoon of the ground fennel seed and star anise powder and mix well
• Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for 3-4 hours before cooking
• To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor or over a barbecue (no need for the skewer) for about 4 minutes, then turn over and grill for a further 3 minutes
• To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor or over a barbecue (no need for the skewer) for about 4 minutes, then turn over and grill for a further 3 minutes
• Serve hot sprinkled with chaat masala and lemon juice