• p26


    Peshwari kebab

    2 tbsp of fennel seeds

    1/2 star anise

    3 racks of lamb

    2 tbsp of malt vinegar

    1 tsp of chilli powder

    1 tsp of paprika


    1 tbsp of grated raw papaya

    1 green chilli

    4 garlic cloves, peeled

    1 tbsp of vegetable oil

    2 tbsp of double cream

    To plate

    1/2 tsp of chaat masala

    1 lemon


    Start the lamb kebab with the spices. Dry-grind the fennel seeds and star anise, then transfer to an airtight container. You only need ½ teaspoonful of this mixture later
    Mix together the malt vinegar, chilli powder, paprika powder and salt. Then add the chops, mix well and set to one side
    In a blender, add grated raw papaya, peeled garlic, green chilli and vegetable oil and blend until smooth. Transfer to a mixing bowl add the double cream, ½ teaspoon of the ground fennel seed and star anise powder and mix well
    Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for 3-4 hours before cooking
    To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor or over a barbecue (no need for the skewer) for about 4 minutes, then turn over and grill for a further 3 minutes
    Serve hot sprinkled with chaat masala and lemon juice