Mangalore x Turkey
Ghee roast lamb iskender
Mangalore's ghee roast meets the Turkish trick of pouring sizzling butter at the table. Applause optional.
70 minTime
39 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original853kcalsame
39 gproteinsame
5 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the chillies in hot water 10 minutes. Roast the coriander, cumin, pepper and fenugreek on low heat 2 minutes, then grind with the chillies, 6 garlic cloves and tamarind to a smooth paste.
- 2Mix the lamb with 50 g hung curd, half the paste, lemon and salt. Rest 20 minutes.
- 3Heat 2 tbsp ghee in a heavy pan on high heat. Sear the lamb in two batches for 3 to 4 minutes until browned and no pink remains. Lift out.
- 4Lower to medium heat. Add the rest of the ghee, curry leaves, the remaining paste and jaggery and roast 4 minutes, then add the tomato puree for 3 minutes. Return the lamb and toss 2 minutes.
- 5Char the tomatoes and long chillies on a hot tawa for 4 minutes, then warm the bread squares on it. Mix the remaining hung curd with the last 2 grated garlic cloves and a pinch of salt.
- 6Lay the bread on warm plates, pile on the lamb and add the garlic yogurt alongside. Heat the butter until foaming and nutty and pour it over at the table.
Serve it like this
Spread bread squares on a warm plate, pile the lamb in the centre with a big spoon of garlic yogurt on one side and charred tomato and chilli on the other.
