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Dora kabab

Dora kabab
WK220515-SK-QURESHIDora KebabQureshi's Kebab and Curry - Country Club Hotel, Mankhool Dubai. 25 May, 2015. KT Photo by Shihab

Published: Thu 22 Oct 2015, 7:23 PM

Last updated: Thu 22 Oct 2015, 9:01 PM

. 900 gm minced lamb
. 150 gm lamb kidney fat
. ¼ cup onion
. ¼ cup ginger
. 8 green chillies
. 1/3 cup coriander leaves
. 2/3 cup cashew nuts
. 2 eggs
. 3 tbsp groundnut oil
. ½ tsp white pepper powder
. Salt to taste
. 2 tsp garam masala
. Twine of thread
. Butter for basting
Mince the fat and set aside. Wash, dry and chop the onions, ginger and coriander leaves. Deseed and finely chop the green chillies and keep aside. Crush the cashew nuts separately using a mortar and pestle and set aside. Whisk eggs in a bowl and keep aside.
Add the above ingredients, except butter to the lamb mince in a large bowl and mix well. Keep aside for 15 minutes. Divide into 12 equal portions and make them into balls.
Pre heat the oven to 325ºF.
Use a moist hand to flatten the balls by pressing each one along the length of the skewers, roll twine (thread) on the kabab to hold them in place.
Roast the kebabs in a moderately pre-heated oven for about 8-10 minutes. Remove the skewers and leave them aside to let the excess moisture drip off for about 2 minutes.
Baste with butter and pop it in the oven again for 2 minutes.
Remove the kebabs from the oven and serve hot with coriander chutney.

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