Peshwari Lamb Kebab

by Alfred Prasad

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 45 minutes, plus marinating

INGREDIENTS

PESHWARI KEBAB
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

TO PLATE
1/2 tsp chaat masala

1 lemon

METHOD

1. 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

2. Mix together the malt vinegar, chilli powder, paprika powder and salt. Then add the chops, mix well and set to one side

3. 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

4. Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for 3-4 hours before cooking

5. 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

6. 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

7. Serve hot sprinkled with chaat masala and lemon juice