Ingredients
Units
Scale
- 2 1/4 lbs. boneless goat meat, thinly sliced into 1 inch (width) by 2 Inch (long) pieces – ideally from the back of the leg. If you must, substitute lamb
- 1 Tbsp. Raw Papaya paste
- 1/2 Tbsp. Ginger paste
- 1/2 Tbsp. Garlic paste
- Pink Himalayan Salt powder to taste
- 2 tsp. Kashmiri Red Chili powder
- 1/2 tsp. Turmeric (Haldi) powder
- 1 tsp. Garam Masala powder + 2 tsp. for charcoal
- 1 Tbsp. Lime juice
- 2 Tbsp. Fried Onion paste, it should be a nut-brown color
- 2 Tbsp Fried Cashew paste, you can grind up some unsalted cashews in the blender to make this, then fry until a light brown color
- 1 tsp. Chat Masala powder
- 1 Tbsp. Kachri powder – if unavailable, use Amchur (green mango powder) instead
- 1 medium-sized pure Charcoal piece, TFD strongly prefers Japanese binchotan charcoal
- 1 cup Ghee (Clarified Butter) + 2 Tbsp. for charcoal
- Wooden Skewers – as required
Instructions
- Place the boneless goat pieces on a flat surface and gently beat them with a food hammer on all sides to make it flat and thin – think scallopini. Do this for all the goat pieces.
- In a large, non-metal bowl, add the papaya paste, ginger & garlic pastes, lime juice, salt to taste, garam masala, kachri powder, chat masala powder, fried onion paste, fried cashew paste, turmeric, red chili powder and mix well.
- Apply the marinade to all the goat pieces on all sides. Marinate the goat meat for about 2 hours in the refrigerator.
- Heat up the charcoal over a fire or in a grill until it turns red-hot.
- Take a small steel cup or bowl and place the red-hot charcoal in it.
- Make space in the middle of the marinated boneless mutton and place this small steel cup with the red-hot charcoal in the middle.
- Pour 2 Tbsp. of ghee over the red-hot charcoal along with 2 tsp. of garam masala powder, and immediately place a tight-fitting lid over the marinated mutton bowl. Allow the charcoal smoke and spice flavor to be infused in the marinated goat pieces. Leave it for 2 hours or so, then remove charcoal and cup.
- Leave the goat to marinate overnight in the fridge or at least six to eight hours.
- Take wooden skewers and dip them in water.
- Pierce the marinated goat pieces one by one onto the wooden skewers. Do this for all the marinated goat pieces.
- Take a large flat frying pan or griddle and add ghee to it. Heat it up over medium-high heat.
- Once the ghee is hot, gently place the skewered goat meat on it – cook on both sides for 5 to 8 minutes. Don’t allow the goat pieces to burn!
- Do this for all the marinated goat skewers.
- The kebabs are now ready to be served. Serve hot with a slice of lime and some chutney.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 788.58 kcal
- Sugar: 0.99 g
- Sodium: 763.42 mg
- Fat: 61.28 g
- Saturated Fat: 34.24 g
- Trans Fat: 0.0 g
- Carbohydrates: 5.15 g
- Fiber: 1.32 g
- Protein: 54.62 g
- Cholesterol: 276.63 mg