Barrah Kebab Recipe

• 6 x Lamb chump or possibly shoulder chops, total weight 2.2lbs
• 3 ounce Natural lowfat yoghurt
• 2 Tbsp. Light malt vinegar
• 1 Tbsp. Ginger paste
• 1 Tbsp. Garlic paste
• 1/2 tsp Crushed dry chillies, up to 1
• 2 ounce Onion, minced
• 2 tsp Balti garam masala
• 1 tsp Tandoori masala
• 2 Tbsp. Fresh mint leaves or possibly 1tsp dry mint
• 1/2 ounce Minced fresh coriander leaves, including the tender stalks
• 1 tsp Salt to taste
• 3 Tbsp. Sunflower, corn or possibly vegetable oil
• 1/2 tsp Tandoori chat masala Onion rings Lemon wedges Lettuce Cucumber

1. Prick both sides of the chops with a fork and lay them in a single layer in a large shallow dish.
2. Place all the remaining ingredients, except the garnish, in a blender and process to a fine paste.
3. Pour this marinade over the chops, then stir and lift them to make sure which the marinade is coating both sides.
4. Cover and leave to marinate for 4-6 hrs or possibly overnight in the refrigerator.
5. They can be left in the refrigerator for up to 48 hrs.
6. Bring them to room temperature before cooking.
7. Preheat the grill to high and remove the grid from the grill pan.
8. Line the pan with foil and brush lightly with oil.
9. Arrange the chops in the grill pan and cook them under the warm grill, about 5 inches below the element, for 5 min.
10. Turn the chops over and cook for a further 5 min, then baste generously with the pan juices and reduce the heat to medium.
11. Cook for 3-4 min and baste once more.
12. Cook for a further 2-3 min and turn them over again.
13. Baste generously again and continue cooking for 5-6 min.
14. Transfer the chops to a serving dish, sprinkle the tandoori chat masala over them and garnish with the onion, lemon and cucumber.
15. Serve at once.

chump, yoghurt, malt vinegar, ginger paste, garlic, dry chillies, onion, balti garam masala, masala, mint, fresh coriander leaves, salt, sunflower, chat masala

Taken from cookeatshare.com/recipes/barrah-kebab-79141 (may not work)