Lamb sweet bread kebab from our Indian Restaurant consultancy

Lamb sweet bread shami kebab & beetroot goat curd chutney

Lamb sweet breads are the Thymus Gland or The pancreas of the animal. Veal Bread is one of the popular and costlier offal in Use.

The texture is very similar to brain . Sweet breads are used by chefs in upscale and Michelin rated restaurants . its Unique taste and texture makes it a delicacy .

when we wanted to create  dish for our Restaurant Consultancy client Flora-Indica . The ideas came for shami kebab use special cut or offal for the meat . We chosen lamb sweet bread and it was indeed an amazing dish Try the dish and share your feed back

Which part of the animal where sweet Bread is taken ?

Lamb Offal cuts sweet bread used in FinediningindianImage Credit :

Lamb Sweet bread fresh
Image Credit :

Ingredients for Lamb sweet bread shami kebab

  • 400g lamb sweet bread
  • 1litre Milk
  • 100g Tin chickpea
  • 20g oil
  • 10g cumin powder
  • 100g sliced onion
  • 5g turmeric
  • 20g coriander powder
  • 10g chilli powder
  • 10g garam masala powder
  • 5g Coriander leaves
  • 4g Mint leaves
  • 3 no. Green chilli
  • 20g Ginger garlic paste
  • 2 no: boiled egg

Ingredients for Goat curd chutney

  • 100g goat curd
  • 1 no. lemon juice
  • 50g cooked beetroot
  • 10g Ginger sliced
  • 10g garlic sliced
  • 3g frsh mint leaf
  • 1no. Green chilli
  • 10g chaat masala

Method  – Shami Kebab

Blanch lamb sweet bread in milk, chill down in ice, drain and peel the skin. On thick bottom pan add little oil, cumin seed, onion cook till golden brown colour, then add ginger garlic paste, turmeric, green chillies, mint, mix well then add blanched lamb sweet bread. Saute for 5 minutes on low fire.

Add drained tin chickpeas check seasoning.Now add red chilli powder, garam masala powder, coriander leaves, mix well.Now grind the mixture to coarse mix.

Transfer to a plate and add salt, garam masala, coriander leaves mix well.In another plate take boiled egg cut into small pieces, onions chopped, add pinch of red chilli powder salt mix well.

Now divide the lamb mixture into four equal portions and egg mixture into equal portion.Egg mixture need to be used as stuffing.

shape into flat round shape and fry in a pan with  butter . cook until both the sides are golden brown colour.

For Goat curd beetroot chutney

Grind all mentioned ingredients in a thermos mix. pass through a fine sieve. Check seasoning and serve with lamb sweet bread shami kebab.

Plate as shown In picture.

Lamb sweet bread shami kebab and beetroot goat curd chutney Fine dining Indian Chef Consultancy
Lamb sweet bread Shami & Goat curd

Fine dining Indian Magazine May 2017

Fine Dining Indian Food Magazine 2017 : Fine dining Indian Magazine May 2017

Welcome dear all to our May 2017 Issue of Fine Dining Indian Magazine We have been very fortunate to collaborate with few great Indian chefs and restaurants through our past two Issues.Our featured Chef Gaggan from April Issue is Now No.7 In the worlds 50 best Restaurant List. A proud…

Find out more on MagCloud

For promotions

If you would like to promote your Restaurant, service or product in Finest Indian magazine Finediningindian . Please write to us – [email protected]

 Finediningindian Magazine previous issues

Fine-Dining-Indian Food Magazine – April 2017 Issue 2
FinediningIndian Food Magazine - May 2017 Issue cover page
Fine-Dining-Indian Food Magazine – Issue 1-2 (1)
1 Comment

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.