Stone-Cooked Kebabs (Pathar Pe Bane Kebab)
4 tablespoons vegetable oil, divided
1 medium-sized red onion, minced
½ cup plain yogurt, whipped
½ teaspoon Warm Spice Mix (see recipe on page 12)
2 teaspoons Ginger-Garlic Paste (see recipe on page 13)
Table salt, to taste
½ tablespoon dried mint Juice of ½ lemon
1 pound boneless lean lamb
Serves 4
Prep Time: 20 minutes, plus 3 hours to marinate
Cook Time: 30 minutes
Originally, this recipe required cooking the lamb on heated slabs of stone. This version can be cooked in the oven, a skillet, or on the grill.
1. In a small skillet, heat 1 tablespoon of the vegetable oil. Add the minced onion and fry until well browned. Remove from heat and place in a bowl.
2. Add the yogurt, spice mix, ginger paste, salt, mint, and lemon juice to the onion mixture. Mix well and set aside.
3. Using a mallet, flatten the lamb. Cut into slices, about 2½ inches long and 1½ inches wide. The slices should be less than ¾ inch thick.
4. Add the lamb slices to the marinade and mix well. Cover, and marinate in the refrigerator for at least 3 hours.
5. In a medium-sized skillet, heat 1 tablespoon of the oil. Shake off excess marinade from lamb slices, and place 1 or 2 slices at a time in the skillet; cook until golden brown on each side, about 6 minutes. Ensure that the lamb is cooked through. Continue until all the lamb slices are cooked. Add more oil as needed.
6. Discard remaining marinade. Keep the lamb slices warm in a 200° oven, until ready to serve.
Lamb or Mutton?
In India, generally, meat means goat meat (which is also called “mutton” in India). It is much stronger in taste and flavor than lamb.
