Few of us have ever used a silk thread to impart a smoky flavour to food, yet that's what's required to make this legendary Lucknawi kebab. I don't usually run recipes like this one which require ingredients not readily available in our supermarkets, but it's a good introduction to the culinary world of Ranveer Brar, one of India's top celebrity chefs.
- Prep Time : 30 minutes
- Cook Time : 15-20 minutes
- Yield : 8-10
- lamb - 1Kg (from leg or shoulder)
- kidney fat - 250g
- vanilla - 1 bean, seeds scraped out
- khus root (vetiver) - 1
- ground sandalwood - 2.5g
- gum arabica (gondh) - a pinch
- flax seeds - 2.5g
- ground pistachio - 5g
- kebab chini (allspice) - 5g
- pesticide-free rose petals - a few
- ground saffron - 2.5g
- thick raw silk thread (Dora)
Mince the meat and the fat and pass through the mincer for 10-12 minutes until it becomes a fine paste. Add the spices to the paste and mix well.
Press onto rounded wooden skewers (dip your hands in water to do this) and wrap a silk dorra (silk thread) around the kebab.
Cook over a charcoal grill or barbecue until done.
Remove the dorra and serve.