Tuesday, September 07, 2010

Kashmiri lamb kebabs and roti bread...

OK, I'm now officially Indian cuisine mad :) I already have stock up on all necessary spices and Indian like ingredients - by the way it all smells incredibly! Those kebabs are so nice, something different than my usual lamb burger - more taste and depth to it! When seeing them in the cook book I immediately thought about roti bread to go with it - and it was a great idea.
So with a fantastic smell in the whole house me and my Hubby enjoyed an Indian dinner (for a fraction of the price which we would have to pay in the restaurant or even take-away!).




How to make it...


Kashmiri lamb kebabs:
- 16 green cardamon pods, bashed using a pestle and mortar, seeds kept and husks discarded
- 8 cloves
- 1 cm piece of cinnamon stick
- 500 g minced lamb meat
- 1 medium egg
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 large slice of white bread, crust removed and crumbed (I used dry breadcrumbs, about 1 hand full)
- 2 tablespoon Greek yogurt
- 1 rounded teaspoon ginger paste (I used ginger powder)
- 1 teaspoon salt
- 3 tablespoon vegetable oil

Grind the whole spices to a powder and tip into a large bowl with the meat, egg, powdered spices, breadcrumbs, yogurt, ginger paste and salt. Mix well preferably using your hand.
Divide into 20 portions and make into small kebabs. Heat the oil and fry kebabs until browned on all sides and cooked through the middle, around 3 minutes on each side. Serve hot.



Roti bread:
- 150 g chapatti flour or half wholewheat flour and half plain flour (I made using the second option)
- salt
- around 100 ml water

Stir flour and salt and slowly add the water (you may not need to use all of it or maybe need a little more). The dough should be just slightly sticky and will firm up as you knead it. Knead for about 10 minutes. Cover with damp towel and leave to rest for 30 minutes in a room temperature.
Divide the dough into 6 portions and roll into a ball. Using a rolling pin roll out each ball into 13-15 cm circles.
heat a non-stick frying pan and place the bread disc on it. Cook until small bubbles appear on the underside (about 10-20 seconds) then turn. Cook this side until the base has small dark beige spots. Keep the bread warm by wrapping in napkins or foil.

Smacznego!


P.S.1 I urge you to watch the heat of the pan as I burned our pan... well there are good and bad days in the kitchen ;)

P.S.2 Both recipes come from the book 'Anjum's New India'

1 comment:

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Pozdrawiam, Anula.