Pathar ka gosht and Dahi ke kebab

Ingredients                                   Qty

lamb leg (sliced)                             600 gm
ginger paste                                    12 gm
garlic paste                                       8 gm
raw papaya paste                            10 gm
allspice                                            2 gm
lemon juice                                      10 ml
salt                                                 to taste
potli masala                                      3 gm
black peppercorn                              2 gm
onion (fried)                                      25 gm
cashews (fried)                                 10 gm
ghee                                                30 gm
chaat masala                                    to taste  
mint sprigs                                       5 gm



1.   Marinate lamb with ginger, garlic and papaya pastes, lemon juice, salt and allspice. Refrigerate for at least an hour.
2.   Prepare a second marinade by blending peppercorn, cashew, onion and potli masala. Marinate the lamb in this overnight.
3.   Heat a granite slab and smear with ghee. Cook the kebabs for a couple of minutes on each side.
4.   Sprinkle with chaat masala, garnish with mint, and serve hot with chutney.

Ingredients                                   Qty

hung curd                                    500 gm
paneer (grated)                            75 gm
cashews (fried and crushed)         75 gm
raisins (seedless, chopped)           30 gm
ghee                                               20 gm
cumin seeds                                    5 gm
ginger (chopped)                             5 gm
onions (chopped)                           20 gm
green chilli (chopped)                     5 gm
turmeric powder                              1 gm
kasoori methi powder                     2 gm
cumin powder                                 5 gm
cardamom powder                          2 gm
Bengal gram powder                      50 gm
salt,                                              to taste
coriander (chopped)                    15 gm
ghee                                             15 gm
chaat masala                               to taste


1.   Heat ghee in a copper cooking vessel, add cumin seeds and let crackle.

2.   Add chopped ginger and onion. Sauté till onions brown. Add green chilli and turmeric. Sauté for 30 seconds.   

3.   Add the cashews and raisins, and sauté for a minute or two.

4.   Mix in the paneer, cumin powder, kasoori methi powder and cardamom powder. Cook for ten 5.   minutes. Remove from heat and set aside.

6.   When room temperature, add hung curd, Bengal gram powder and coriander.

7.   Divide and shape the mixture into patties of about 25 gm each. Refrigerate.

8.   Heat a little ghee and pan fry the patties for a minute on each side.

9.   Sprinkle chaat masala and serve hot.