David Posted March 6, 2019 Share Posted March 6, 2019 I started the process today for attempting a lamb shoulder kebab for the first time. Bought a whole lamb shoulder and removed the scapula and leg bone and trimmed up any excessive fat deposits. Scored the meat but not all the way through and pounded. Made a marinade of 1tbsp of raw Papaya paste, quarter cup of vinegar, half a cup of natural yoghurt, 1tbsp,of ground white pepper, 1tbsp of ginger paste, 2tsp of garlic paste, quarter cup of oil and covered both sides of the lamb. Looking to stuff with 1 cup of ricotta, 4 green chillis, 1 minced onion, quarter of a cup of corn flour, 1 egg, salt and half a teaspoon of Elaichi Jaiphal masala (1tsp of green cardamom seeds, seeds from 1 black cardamom, 1tsp of grated nutmeg, 1tbsp of mace & 1tbsp of black peppercorns - blitzed in spice grinder) Going to to attempt to stuff and roll tomorrow and will either cook on rotisserie or indirectly on a roast rack. - Fingers crossed!! 4 Quote Link to comment Share on other sites More sharing options...
Simon Posted March 6, 2019 Share Posted March 6, 2019 Looks good 1 Quote Link to comment Share on other sites More sharing options...
David Posted March 6, 2019 Author Share Posted March 6, 2019 41 minutes ago, Simon said: Looks good Cheers, my only worry is the papaya paste is too strong for an all night marination. Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 7, 2019 Share Posted March 7, 2019 7 hours ago, Simon said: Looks good I'll second Simon on that.... Ice. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 7, 2019 Share Posted March 7, 2019 And it’s a Yes from me! 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 7, 2019 Share Posted March 7, 2019 Wow. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 7, 2019 Share Posted March 7, 2019 Ding Dong ! 1 Quote Link to comment Share on other sites More sharing options...
David Posted March 8, 2019 Author Share Posted March 8, 2019 So, I stuffed and rolled the lamb. I had to put the stuffing in the freezer for a period so it could be shaped. Cooked indirectly and lightly smoked with the garlic and ginger smoke dust. Started on high temp and then reduced heat and foil wrapped. Served on a bed of mushroom biriyani There were positives and negatives - Positives - the lamb was very tender and had excellent flavour and I managed to achieve an ambient temperature of 234 Degrees C in the summit when it was 8 Degrees C outside. Negatives - The stuffing melted and dispersed.I will probably change the cheese next time, maybe to a feta or a paneer. 2 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 8, 2019 Share Posted March 8, 2019 Good work. Nice job 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 9, 2019 Share Posted March 9, 2019 Well done, looks great, well worth all your time on it. Ice. 1 Quote Link to comment Share on other sites More sharing options...
HeyBertHeyErnie Posted May 9, 2019 Share Posted May 9, 2019 I feel like such a nosy sod going though all these threads. Lurk much, weirdo? 😂 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted May 9, 2019 Share Posted May 9, 2019 Don’t worry. I’m still going through some of these old threads. 😂😂 Quote Link to comment Share on other sites More sharing options...
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