Marinaders in arms

DECCAN CHRONICLE.
Published Jul 29, 2017, 2:01 am IST
Updated Jul 29, 2017, 2:01 am IST
The marinade and the meat go hand in hand, but there’s a right way of getting it perfect.
Spiced lamb Tikkis
 Spiced lamb Tikkis

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

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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

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