I wanted something really out of the box recipe as my 3rd recipe for the series “Long Lost Food of India“. However, due to pandemic, I couldn’t get out of my house to do research. Then there it is! This idiot box and I started searching, scratching each other’s soul. During all this process I came across this really superb however dying recipe called as – “Long Lost Food of India: Kallu Miyan ke Kebab“.
At first glance, it looked to me as another kebab with the same preparation and a slight change in its cooking technique. But then I saw its name in some of the 5 stars Menu, Features in food talk shows and just wondered what is soo special about this basic kebab recipe?
I saw this small video clip from “Secret Kitchen“ aired on IBNLive.com. The host of this show randomly visits places around and tastes various recipes. Thing was, the way Kallu Miyan made an extremely easy mutton kebab in a very interesting and heartful way. Further, this recipe came into limelight only after a 5-star thought of featuring it in their “The Lost Recipes of India” at Chingari, Sheraton Grand Pune. Considering this there was soo much of exposure there wasn’t any fixed recipe which was shared over the world wide web.
The only way to figure out this recipe was to ask Kallu Miyan himself!
And so I did. I played this (Kallu Miyan ke Kebab) 2 mins youtube video on loop only to figure out what was so special about this recipe? And then suddenly a realization struck me that there was absolutely nothing special about the ingredients in this recipe but it was the Experience and Technique which Kallu Miyan followed to make this dish so special.
Disclaimer: I do not take any responsibility for the authenticity of this recipe. However, I do take full responsibility for the taste of this recipe.
Along with this i will try to modify this recipe so that we can make this recipe at the convenience of our home.
If you have a veranda wherein you can slow cook lamb over the bed of hot coal. Then it is well and good, if not i will try to teach you how to smoke your chicken and then finally roast it on your gas stove.
1 whole leg of lamb
Ginger – 2 nos.
Garlic – 2 pods
Oil / Butter
Salt to taste
Gram Flour- 200gms
Turmeric Powder-1 tbsp
Coriander Powder- 2 tbsp
Chilli Powder – 1 and 1/2 tbsp
Food Color (optional)
- Equipments Required to Smoke Chicken
Combine all the masala and chopped ginger and garlic and then add 3-4 tbsp of oil in it. Make a thick paste out of it and make small cuts on the lamb with help of a sharp knife, so that the marination simmers in well. Marinate lamb well for 4-5 hours in a closed vessel. After 4-5 hours of resting, stir lamb well with a spoon and place a small bowl on the marinated lamb with few pieces of coal in it. Heat butter and add little on top of the coal and cover the vessel with a lid so that smoke doesn’t gush out.
If required, repeat this process for 2-3 times until the lamb smells smoky. After this pick lamb with a nice clean tong and roast it over full flame on top of the gas burner.
Precaution to be taken is: not to take the piece of lamb too close to the gas burner
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