Burra kebab
Use this recipe with:
- Convotherm maxx
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
This recipe is also available for the following combi ovens:
Long
Accessories:
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
200 °C
- Combi-steam
- 00:08 | -
- 2
- 2
Stage 2
180 °C
- Steam
- 00:04 | -
- 2
- 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.
