Gilaf Seekh Kebab

Gilaf Seekh Kebab

boneless lamb
lamb fat
Kashmiri chilli powder    
garlic
garam masala
salt
red chilli powder
green chillies
red capsicum
yellow capsicum
coriander leaves
500 gms
20 gms
5 gms
5 gms
5 gms
to taste
7 gms
10 gms
50 gms
50 gms
5 gms


1. Blanch the mutton bones and then scrape, wash, and cut the vegetables into dices. Deseed and slit the green chillies; clean and wash the coriander and mint; and peel and slice the onions. Add the blanched bones and vegetables along with some water in a handi and let it simmer for four hours.

2. Add butter and flour in a pan and mix it well. Bring it to a pale roux on a low flame and add the roux to the stock and simmer it till it thickens sufficiently. Add the chopped chicken to a soup bowl in equal quantity and strain the stock to the soup bowl. Check the seasoning and serve it hot with a garnish of coriander leaves and lemon wedges.