Prepare lamb shish kebab sous vide Lahore-style.
Ingredients
Serves: –+
- For shish kebab:
- Lamb ham 900 gr
- Onion 1 pc
- Tomato 1 pc
- Medium sweet pepper 1 pc
- For the marinade:
- Grated ginger 2 tbsp
- Garlic 2 cloves
- Garam masala seasoning 2 tbsp
- Ground cayenne pepper 1 tsp
- Lemon juice 30 ml
- Onion 1 pc
- Salt
Method
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Firstly, whisk the marinade ingredients in a blender until smooth. Thoroughly mix the lamb and marinade in a large bowl, then cover and refrigerate it. Marinate the meat for 12 hours.
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Vacuum the meat before cooking. If the packer allows it, you can add a little marinade to the bag, if the function of wet packaging is not available, use a paper kitchen towel to remove excess moisture from the surface of the meat.
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Heat the bath water with a sous vide thermostat to 56.6 °C. Put the meat bag in a tub of water and cook for two to four hours.
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After cooking the meat in sous vide, remove it from the bag, cool the meat a little to a temperature at which it is possible to carry on with it.
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Grease a skillet well with oil and heat it over high heat.
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Skewer the lamb, tomatoes, onions and peppers. Divide pieces evenly to make four skewers.
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Grill the skewers only for flavoring for 30 to 60 seconds on each side.
Sous vide lamb shish kebab Lahore-style go well with yoghurt-mango sauce wich is great for all types of meat. To prepare an amazing mango sauce that will definitely impress your guests, take:
- 1 cup (240 ml) of natural yogurt
- 4 tablespoons (60 ml) of mango puree
- 1/4 teaspoon of turmeric
- 1 handful of fresh mint leaves, finely chopped
- One lemon juice
Mix all the ingredients well in a bowl and let sit for a few hours.
Serve shish kebab with herbs and sauce.
