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Maas Ka Sula (Lamb Kebab) Recipe
Marinated lamb pieces are threaded on metal skewer and cooked over hot coals, or baked
This kebab originated in Rajasthan. 'Maas' means meat and Sula is a poke. In the olden days, the wild boar pare ribs were marinated and cooked over a bed of hot coals, or smoked in a pit. With the passage of time, we shifted to use Goat meat, Chicken. We will use leg of lamb, cut it in to 1" strips. These strips are threaded over metal skewers and cooked over a bed of charcoal.
1. Boneless lamb: 1 pound
1. Fresh Lime juice: ¼ cup
2. Minced fresh ginger: 1 teaspoon
3. Minced fresh garlic: 1 teaspoon
4. Raw Papaya: 1 Tablespoon
5. Salt: ½ teaspoon
1. Cayenne Pepper: 1 Tablespoon
2. Hung Yogurt: From 1 Cup
3. Ground Onions: ¼ cup
You may brown the ground onions before adding to the marinate.
4. Desiccated Coconut: 1 Tablespoon
5. Mustard Seed oil: 1 Tablespoon
6. Garam Masala: 1 teaspoon
Ghee: for basting
1. Mix Rub. Rub it on Lamb pieces. Let it rest at room temperature for about 15 minutes.
2. Mix the marinate. Pour the marinate over meat in step 1. Put in the cold oven. Turn on oven to 200º F. Turn off after 2 hours.
3. Thread the Kebab over bamboo skewers and put in baking tray in a single layer.
4. Pre-heat oven to 450º F.
5. Bake kebabs about 15 minutes.
6. Turn Kebabs over and baste with Ghee. Bake till cooked (15 minutes).
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