Keshri Lamb Tandoori

Serves 30.



5 kg lamb chops

200 g garlic paste

100 g ginger paste

40 g green chilli paste

30 g cumin powder

400 g yoghurt

20 g turmeric powder

10 g cardamom powder

25 g fennel powder

2 g red colouring

5 g kasoori methi

10 g black salt

15 g salt

30 g garam masala

150 ml lime juice

5 g saffron

100 ml mustard oil

50 g butter

20 g oil

20 g coriander, chopped

1 onion ring, cut into rings

lime wedges to serve

mint chutney to serve



1. French the lamb chops.

2. Cut into individual pieces but make sure the shape remains.

3. Marinate the cut lamb with all the spices and ingredients like ginger paste, garlic paste, green chilli paste, cumin powder, yoghurt, turmeric powder, cardamom powder, fennel powder, red colouring, kasoori methi, black salt, salt, garam masala, lime juice, saffron and mustard oil.

4. Put the lamb into the skewer and bake in tandoori oven for 15 – 20 minutes.

5. After the lamb is cooked, remove from the skewer and cut into small pieces.

6. Brush with butter, chat masala, chopped coriander and oil.

7. Finally, garnish with onion ring and lime wedges.

8. Serve with mint chutney.

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