Marinaders in arms

Spiced lamb Tikkis 
Ingredients

• Lamb mince  800 gm
• Onions 40 gm 
• Ginger (chopped) 15 gm 
• Garlic (chopped) 
• 8 cloves
• Green chillies (chopped and deseeded) 1 tsp
• Coriander (freshly chopped)     
• 2 ½ tsp 
• Egg 2 
• Processed cheese (grated) 4 tbsp
• Anardana powder 1 tsp 
• Black pepper, less than a tsp 
• Mint powder ½ tsp 
• Green cardamom powder ½ tsp
• Black cardamom powder ¼ tsp
• Cinnamon powder ¼ tsp 
• Clove powder ¼ tsp 
• Nutmeg powder ¼ tsp, salt to taste and ghee or oil (to fry)

Method

• Mince lamb meat when it is chilled (at 8 degree celsius) and keep aside. 
• In a bowl mix all ingredients, except eggs and processed cheese.
• It is advisable to make your own dry roasted spice grounds for enhanced flavours. 
• Whisk eggs till they loosen up and are ready to mix into the mince.
• Add ingredients in together and mix. 
• Shape the mince into small tikkis or patties and then rest for a while.
• Warm a griddle or a tava. Pour some ghee or oil into it and maintain on a low flame.
• Place tikkis into hot ghee and cook on one side, turn over and cook till golden brown and crusty.
• Remove and place on a kitchen paper towel.
• Serve hot.

Prawn balchao 
Ingredients

• Prawns (shelled and deveined) 1 kg
• onion 400 gm
• ginger 15 gm 
• 15 cloves w Oil
• 200 ml
• Sugar 100 gm

For the ground masala paste:

• Kashmiri chillies 30 gm 
• Cumin 1 tsp
• Peppercorns 10 
• Ginger 1 inch piece
• Garlic 5 cloves
• Turmeric 1 inch piece
• Vinegar 1 tsp

Method

• Grind all ingredients (for the ground masala) with a little vinegar into a smooth paste.
• Fry prawns and drain on a paper towel to remove excess oil. Cool.
• Finely chop onions, garlic and ginger.
• Heat oil left after frying prawns, add chopped onions, garlic and ginger.
• Once the onions turn brown add ground masala. Fry till the oil separates.
• Add fried prawns, sugar and cook for a few minutes. 
• Let it cool and fill in a jar.
• The original recipe calls for “galmo”(tiny, dried prawns) to be ground with feni and added to the masala for a necessary kick to the dish.

 — Recipes courtesy Chef Joe Manavalan