Maas ke Sule

By Executive Chef Sameer Shah

A blazing rajputana lamb delicacy
Thin escallops from leg of baby lamb marinated with passionately fiery red chillies, sense tickling Indian spices like of cloves, garlic, kacchri and yoghurt. Smoked and roasted in tandoor for mysteriously deep flavoured creation. “It is journey of a passionate foodie………!!!

Method of preparation:

• Clean and wash the meat, remove all the white membranes, cut into square and then flatten it by beating with wooden hammer.
• Heat refined oil and fry the sliced onions and cashew nut (both separately) to golden brown colour. Drain the excess oil on absorbent paper and grind the fried onions and cashew nut in a processor to a paste.
• Make a marination with hung curd, garlic paste, ginger paste, salt, red chilli powder, kachri powder, clove powder mustard oil and onion cashew nut paste.
• Marinate the meat with the above marination.
• Make a  well in  the  centre of the meat and  place  a  live  coal  with  clarified butter  and  clove  for  smoking  and  cover  immediately, this  will  impart  an  unique  smoky  flavor  to  the  meat and keep under refrigeration for 6 hours.
• Take a skewer, pass the skewer through the lamb and cook on a barbeque or a clay oven rotating the skewer occasionally for uniform cooking and basting with the melted butter. Alternatively marinated lamb can also be cooked in pre heated oven at 180 Deg C (20- 25 minutes).
• Serve hot, sprinkled with chopped coriander, Chaat masala and lemon juice