Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.
600 gm lamb liver
1 cup yogurt
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp white pepper powder
Salt to taste
1 tbsp red chilli flakes
1 tbsp coriander seeds
1 tbsp cumin seeds (jeera)
1 tbsp carom seeds (ajwain)
1 tbsp green chilli, chopped
2 tbsp ginger paste
2 tbsp garlic paste
10 gm yellow colour
300g jalli wali fat
For Plating: 3 cucumbers
1 bunch lettuce
Suggested Accompaniments: 100g plum chutney
1/2 cup tamarind paste
Dice the mutton liver and wash.
Make the marination with yogurt, red chilli powder, turmeric powder, white pepper powder, salt, red chillies, coriander seeds, cumin seeds, carom seeds, green chillies, ginger paste, garlic paste, lemon juice and little colour.
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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