Delicious Lamb Kebabs with Buckwheat Paratha: An Indo-European Fusion
1 hour
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About Delicious Lamb Kebabs with Buckwheat Paratha: An Indo-European Fusion
Experience a delightful fusion of European and Indian flavors with this recipe for succulent marinated lamb kebabs and healthy buckwheat parathas. The lamb is infused with a fragrant, homemade lamb spice blend, creating a truly aromatic and unforgettable main course, perfect for summer gatherings or picnics.These kebabs are surprisingly easy to make, even for novice cooks. The buckwheat parathas offer a nutritious and satisfying alternative to traditional bread, complementing the rich lamb perfectly. Prepare to impress your guests with this unique and flavorful culinary adventure!This recipe is a family favorite, passed down with slight modifications, and always a crowd-pleaser. Enjoy!
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Recipe Time & More
Prep1 hour
Total1 hour
Ingredients
For the Lamb Spice Blend (makes approx. 550g)
- 50 gm Cinnamon dalchini, sticks
- 100 gm Cardamom pods
- 50 gm Cloves
- 50 gm Fennel Seeds
- 50 gm Peppercorns black
- 50 gm All-Purpose Flour kebab chini
- 25 gm Stone Flower black, patthar ke phool
- 50 gm Mace javithri
- 1 whole Nutmeg
- 50 gm Rose Petals dried
- 25 gm Bay Leaves
- 50 gm Star Anise deseeded
- 50 gm Betel Leaf Root
- 25 gm Salt black
- 50 gm Cloves
For the Lamb Kebabs
- 550 gm Lamb boneless, minced four times
- 20 gm Ginger-Garlic Paste
- 20 gm Onion Paste brown
- 50 gm Cashew Paste brown
- 40 gm Chili Paste red
- 10 gm Paprika
- 5 gm Lamb Spice Blend from above
- 0.5 gm Saffron strands
- 50 gm Clarified Butter
- 5 ml Kewra Water
- 5 gm Cloves
- 50 gm Papaya Paste from raw papaya
For the Buckwheat Paratha (makes 4)
- 100 gm Buckwheat Flour
- 50 ml Milk
- 10 gm Clarified Butter
- 2 gm Sugar
- 1 gm Salt
Instructions
Prepare the Lamb Spice Blend
- Grind all the ingredients listed under 'For the Lamb Spice Blend' using a pestle and mortar for optimal flavor. Store the blend in an airtight container for up to 2 weeks.
Prepare the Lamb Kebabs
- Mince the lamb four times. In a separate bowl, combine the brown onion paste, brown cashew paste, and papaya paste.
- Add the saffron strands to the kewra water and incorporate this mixture into the onion-cashew-papaya paste.
- Add the ginger-garlic paste, red chili paste, paprika, and 5g of the prepared lamb spice blend to the marination mixture. Mix thoroughly.
- Marinate the minced lamb in this mixture for at least 1 hour.
- Once marinated, lightly smoke the mixture using cloves and clarified butter (desi ghee).
- Shape the marinated lamb into small, round patties.
- Cook the patties on a lightly oiled griddle (tawa) in clarified butter until cooked through.
Prepare the Buckwheat Paratha
- Sift the buckwheat flour and salt together.
- In a separate bowl, whisk together the milk, sugar, and clarified butter.
- Make a well in the sifted flour and gradually add the milk mixture, kneading to form a soft dough.
- Divide the dough into small balls, similar in size to the lamb patties.
- Roll out each ball into a thin circle.
- Cook the parathas on a lightly oiled griddle (tawa) in clarified butter, flipping as needed until golden brown and cooked through.
- Serve the hot buckwheat parathas with the lamb kebabs.
Recipe Notes
Expert Tips
- For an even more intense flavor, marinate the lamb overnight.
- Adjust the amount of red chili paste to control the spice level.
- If you don't have kewra water, you can substitute with rose water or orange blossom water.
- To make the parathas extra fluffy, let the dough rest for 30 minutes after kneading.
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Recipe Nutrition
Calories: 2290kcalCarbohydrates: 234gProtein: 86gFat: 142gSaturated Fat: 57gPolyunsaturated Fat: 18gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 281mgSodium: 5788mgPotassium: 4442mgFiber: 94gSugar: 12gVitamin A: 10263IUVitamin C: 61mgCalcium: 1933mgIron: 58mg
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I’m eager to make this recipe!
I’m excited to make this at home!
This is so tempting! Can’t wait to cook it.