|
Ingredients
|
For 4
|
For 100
|
|
|
Lean meat
|
500gms
|
12.5kg
|
|
|
Curds
|
225gms
|
5.6kg
|
|
|
Red chillies
|
10gms
|
250gms
|
|
|
Coriander
|
1 tbsp
|
85gms
|
|
|
Ginger
|
5gms
|
115gms
|
|
|
Lime (large)
|
1
|
20
|
|
|
Fat
|
30gms
|
750gms
|
|
|
Onions
|
115gms
|
2.8kg
|
|
|
Turmeric
|
1 pinch
|
20gms
|
|
|
Peppercorns
|
Garam masala
|
8
|
10gms
|
|
Cloves
|
6
|
10gms
|
|
|
cinnamon
|
1 piece
|
10gms
|
|
Cut meat into neat 5 cm. (2”) pieces. Tie curds in a muslin
bag and hang it to let water drip out of it. Grind together red chillies,
coriander and ginger using the juice of the lime. Mix ground spices with half
the quantity of curds. Add 1 tsp fat (melted). Soak the meat pieces in the
mixture for 10 to 20 minutes. Grind gram masala and add. Add remaining curds and cook meat on gentle
heat. When meat is half coked take it out, cool and put on skewers. Finish
cooking over a slow coal fire turning the kababs constantly.
