Seik Kawab (Grilled Pickled Lamb)

Ingredients

• four teaspoonfuls of ground onions
• one teaspoonful of ground large red chillies
• half teaspoonful of ground green ginger
• half teaspoonful of poppy seeds
• one teaspoonful of ground coriander seeds
• a pinch of saffron
• a good pinch of ground cloves
• one and a half teaspoonfuls of salt
• four ounces of milk curd
• juice of a lemon
• two tablespoonfuls of mustard oil
• a little melted butter (ghee)
• two pounds of lamb

Method

1. 1

   Mix all ingredients in an earthenware dish.

2. 2

   Cut lamb into squares, score, and marinate in the mixture for two hours.

3. 3

   Thread onto skewers and grill, basting with ghee.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 108. The excerpt below is the record exactly as published.

Seik Kawab. (Grilled Pickled Lamb.) Put in an earthenware dish four teaspoonfuls of ground onions, one teaspoonful of ground large red chillies, half teaspoonful of ground green ginger, half teaspoonful 256 BOMBAY (Mussulman) of poppy seeds, one teaspoonful of ground coriander seeds, a pinch of saffron, a good pinch of ground cloves, one and a half teaspoonfuls of salt, four ounces of milk curd, juice of a lemon, two tablespoonfuls of mustard oil, and a little melted butter (ghee). Give all a good stir so that they may be thoroughly mixed. Cut two pounds of lamb

Cook this with the app: pantry check, scaling, and the assistant.