Ingredients for Dum-e-Kebab Recipe:
Lamb - 250 gm, boneless, minced
Onion paste - 6 tbsp
Ginger paste - 2 tbsp
Green chilies - 2, finely chopped
Coriander leaves - 1 tbsp, finely chopped
White pepper powder - 1 tsp
Cardamom powder - 1/2 tsp
Lamb fat - 150 gm
Oil - 1 tbsp
Butter, for basting
Salt, as required
Method for Dum-e-Kebab Recipe:
Heat oil in a pan and brown the onion paste. Allow to cool.
In a bowl mix all the ingredients except butter. Mix them thoroughly and refrigerate it for 15 minutes. Divide the mixture into equal portions and roll each portion into balls.
Spear each ball on a skewer and spread lightly along the skewer length-wise with wet hand. Each kebab should be spread into same length seekh.
Baste each kebab with butter and roast in a hot tandoor for 10 minutes. Continue basting with butter and roast further for 2 minutes.
Serve hot Dum-e-kebabs with Pudina chutney.
Lamb - 250 gm, boneless, minced
Onion paste - 6 tbsp
Ginger paste - 2 tbsp
Green chilies - 2, finely chopped
Coriander leaves - 1 tbsp, finely chopped
White pepper powder - 1 tsp
Cardamom powder - 1/2 tsp
Lamb fat - 150 gm
Oil - 1 tbsp
Butter, for basting
Salt, as required
Method for Dum-e-Kebab Recipe:
Heat oil in a pan and brown the onion paste. Allow to cool.
In a bowl mix all the ingredients except butter. Mix them thoroughly and refrigerate it for 15 minutes. Divide the mixture into equal portions and roll each portion into balls.
Spear each ball on a skewer and spread lightly along the skewer length-wise with wet hand. Each kebab should be spread into same length seekh.
Baste each kebab with butter and roast in a hot tandoor for 10 minutes. Continue basting with butter and roast further for 2 minutes.
Serve hot Dum-e-kebabs with Pudina chutney.
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