Barrah Kebab

Course : Curry
Serves: 6
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6 chops lamb chump or shoulder chops -- total weight 2.2lbs
3 ounces natural yoghurt
2 tablespoons light malt vinegar
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 teaspoon crushed dried chillies -- up to 1
2 ounces onion -- chopped
2 teaspoons balti garam masala
1 teaspoon tandoori masala
2 tablespoons fresh mint leaves or 1tsp dried mint
1/2 ounce chopped fresh coriander leaves -- including the tender stalks
1 teaspoon salt to taste
3 tablespoons sunflower -- corn or vegetable oil
1/2 teaspoon tandoori chat masala
1 medium Onion rings
1 medium lemon wedges
1 medium lettuce
1 medium cucumber

Preparation / Directions:

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 medium. 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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