Barrah Kabab

Ingredients

21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 tsp Groundnut peeled and chopped
1/2 tsp Ground black pepper
2/3 cup Thick set plain yogurt
1/2 tsp Ground cinnamon
1/2 tsp Salt or to taste
1/2 tsp Cayenne or chili powder
1 tbp Cooking oil
1/2 tsp Turmeric
1 tsp Ground cumin
2 Garlic cloves, peeled
1 tbsp Sesame seeds

Preparation Method

Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth.
Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree.
Put chops into a larege bowl and pour the blended ingredients over them.
Using your fingers, rub the marinade w into each chop.
Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F.
Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean. Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes - turning the chops over once.
Reduce heat to 400 F.
Mix the remaining marinade with the oil and cumin.
Brush the chops wi this and sprinkle half the seeds on top.
Return the pan to the upper of the oven for 10 minutes.
Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the seeds as before.
Cook for 10 to 15 minutes.

Banno Kebab

Ingredients

350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 ½ tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted

Preparation Method

Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.