Burra kebab

(17)
Use this recipe with:

Long

P R O F I L E
Chilled ​4°C
1 Full Tray
From Scratch

Stage 1

200 °C

  • Combi-steam
  • 00:08 | -
  • 1
  • 2

Stage 2

180 °C

  • Steam
  • 00:04 | -
  • 1
  • 2
R E C I P E
1 kg Lamb chop
20 g Ginger Garlic paste
1 pinch Salt
30 g Raw Papaya Paste
1 pcs Lemon juice
300 g Hung curd
10 g Red chilli powder
20 g Garam masala
5 g Cardamon powder
10 g Roasted Jeera powder
10 g Kashmiri Degi Mirch powder
5 g Kasthori methi
10 g Chaat masala
50 g Ghee
Ingredients
Marinate Lamb chop with Ginger Garlic Paste and add Salt, Degi Mirch powder & Raw papaya paste for at least 4 Hours. Then squeeze the lamb chop add Tandoori margination and marinate for 6 hours before cooking to get best result.
1. Food Preparation
Place the kebab on the granite enameled tray.
2. Cooking Instruction
Pour Ghee and sprinkel chaat Masala on the top and garnishe with chopped corriander and lemon wedge before serving.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.