Lamb Kebabs and a Biriyani too!

Ingredients

• 500 gms Lamb chunks

For Marinade:
• 2" ginger , chopped
• 6 garlic cloves
• 5 tablespoon yogurt
• 2 teaspoon chili powder
• 1/2 teaspoon pepper powder
• 2 teaspoon cumin
• 2 teaspoon garam masala
• 2 tablespoon lemon juice
• Salt, to taste
• Oil, to grill

For skewers:
• 1 onion, cut into chunks
• 1 tomato, cut into chunks and deseeded
• 1 green bell pepper, cut into chunks and deseeded

Making Biriyani:
• 2 onion, sliced
• 1 tomato, sliced
• 1/2 teaspoon garam masala
• 1/2 teaspoon chilli powder
• Handful of coriander leaves and mint leaves
• 2 tablespoon ghee
• Salt, to taste
• 2 cups of 3/4 cooked basmati rice
• Saffron strands for garnish
• Fried potato cubes, for garnish

Instructions

1. Blend the ingredients given under marination. It may seem over-seasoned, but the lamb needs it! Marinate the lamb chunks and set aside for four hours or overnight in refrigerator. It helps in infusing the flavors to the lamb.
2. Dip the skewers in water for about 30 minutes. This helps in preventing the skewer from getting burnt.
3. Heat a grill pan and sprinkle oil.
4. Skew a marinated lamb chunk followed by onion, tomato and bell paper pieces. Place on the grill and cook until deep brown on one side. Flip and continue to cook. It would take about ten minutes.
5. Lamb Kebabs are ready!
6. Making Lamb Kebab Biriyani:
7. In a pan, add one tablespoon ghee. Add onions and cook until golden brown.
8. Add chopped tomatoes and cook till mushy.
9. Add garam masala and chilli powder. Mix well.
10. Add the remaining marinade (remember the left over marinade from making lamb kebabs) and give a quick stir.
11. Add chopped coriander and mint leaves along with some salt. Mix again. Cook for a couple of minutes in low heat.
12. Add the lamb kebabs and mix.
13. Add a layer of 3/4 cooked basmati rice. Sprinkle remaining one tablespoon of ghee on top of it.
14. Add saffron strands, few coriander leaves and fried potato cubes.
15. Close with a lid and cook till you see steam coming off. That would take about 5-7 minutes.
16. Serve hot with raita.