How To Make Barrah Kebab

               Barrah Kabab

 

 INSTRUCTIONS 

Things you will need:

• 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
• 2 tbsp Onions, chopped coarse

Step 1

Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth.

Step 2

Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree.

Step 3

Put chops into a larege bowl and pour the blended ingredients over them.

Using your fingers, rub the marinade w into each chop.

Step 4

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 we help reflect heat and keep your roasting pan clean.

Step 5

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.

Step 6

Reduce heat to 400 F.

Mix the remaining marinade with the oiland cumin.

Step 7

Brush the chops wi this and sprinkle half the seeds on top.

Step 8

Return the pan to the upper of the oven for 10 minutes.

Step 9

Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the seeds as before.

Step 10

Cook for 10 to 15 minutes.