Barrah kebab

'Valentine’s Day is celebrated with and for your loved ones! So I chose these two dishes, keeping my wife in mind. These dishes happen to be my favourite too.’ Bobby Retnakumar Geetha is executive chef of Asha's Restaurants. This Valentine's week Friday asked some of Dubai’s top chefs to create dishes that will feature on their Valentine’s menu

Prep 6 h : 0 m
Cook 0 h : 20 m
Serves
2

Ingredients

  • 6 lamb chops

    A pinch of chaat masala

    20g ghee

    Mint chutney, tamarind chutney, salad and yogurt, to serve (optional)

    For the marinade:

    20ml lemon juice concentrate

    20g garlic paste

    20g ginger paste

    15g cumin powder

    20kashmiri chilli powder

    50g greek-style or hung yogurt

    300g oil

    20g garam masala powder


Method

  • In a clean mixing bowl, marinate lamb chops with salt, lemon juice, ginger and garlic pastes for 2 hours.

    Mix together the remaining ingredients for the marinade in a separate bowl and marinate lamb chops in the mixture for another 3-4 hours.

    Cook the lamb chops in a hot convection oven at 250°C. (You can barbecue the lamb chops too.)

    Remove and brush with ghee.

    Sprinkle chaat masala over and serve with chutneys, salad and yogurt, if desired.

    Also check out chef Bobby's Sweet bowl Valentine's recipe.