Ingredients:
- 600g lamb liver
1 cup yogurt
1 tbsp red chili powder
3 lemons
10g yellow color
1 tbsp white pepper powder
Salt to taste
1 tbsp red chili flakes
1 tbsp coriander seeds1 tbsp turmeric powder1 tbsp carom seeds ajwain
1 tbsp green chili chopped
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp cumin seeds jeera
300g jalli wali fat For Plating:
3 cucumbers
1 bunch lettuce Suggested Accompaniments:
100g plum chutney
1/2 cup tamarind paste
Method:
Dice the mutton liver and
wash.
Make the Mari nation with yogurt red chili powder, turmeric powder, white pepper powder salt red chilies coriander seeds cumin seeds carom seeds green chilies ginger paste garlic paste lemon juice and little color.
Marinate the liver and keep in the chiller for about 20 minutes.
Skewer the meat and cook on charcoal grill.
When it is half done, wrap the fat on the skewered meat and again cook on charcoal grill.
Plate tikkas garnished with cucumber and lettuce, with accompaniments plum chutney and tamarind paste.
Make the Mari nation with yogurt red chili powder, turmeric powder, white pepper powder salt red chilies coriander seeds cumin seeds carom seeds green chilies ginger paste garlic paste lemon juice and little color.
Marinate the liver and keep in the chiller for about 20 minutes.
Skewer the meat and cook on charcoal grill.
When it is half done, wrap the fat on the skewered meat and again cook on charcoal grill.
Plate tikkas garnished with cucumber and lettuce, with accompaniments plum chutney and tamarind paste.
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