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Dodgy Kebab!

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So! When I fancy that all time on the way home classic Dodgy Kebab! I tend to cook this :-) It is in no shape or form a kebab in its truest sense, that's why I've called it my Dodgy Kebab! ;¬P But this is an ideal—same taste, same feeling thing— I make in minutes, without the trudge home a bit worse for wear! And, you know exactly whats in it ;¬) All plusses in my book and — this is really fast to do! Its true name is Khara Masala Lamb just ignore the lamb bit & use any meat — cooked or fresh to make my Dodgy Kebab! I tend to use left over roast meat, just to ensure the slice is thin & that I have some pitta breads ect.

Click the Method tab below to see a step by step guide on how to make my Dodgy Kebab! With pictures.

kebab closed with salad

ingredients

Here's what you need :¬)

  • 450g lamb—or any cooked or fresh meat
  • 3 Tbsp Vegetable oil
  • 1 large onion sliced
  • 1 red onion sliced ( optional)
  • 5 cloves garlic sliced
  • 2 inch ginger grated or sliced
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 6 whole dried red chillies
  • 2 cinnamon sticks
  • 6 black peppercorns
  • 3 cardamom pods
  • 3 cloves
  • 1 to 2 fresh bell Peppers sliced *

* Any you have is fine as they are optional, a true Khara Masala does not contain them, but I'm after a kebab style fix with added veg & without the £20 bill for two ;-)>

  • 1/2 tsp course salt
  • 300ml water **

**600ml water if using raw fresh meat

  • 2 fresh green chillies sliced
  • 2 Tbsp fresh or frozen corriander

Extras To serve with
my Dodgy Kebab!

  • Pitta breads toasted
  • Iceberg Lettuce torn
  • Cucumber finely sliced
  • Tomatoes finely sliced
  • Raw white onion finely sliced
  • Coleslaw
  • Garlic mayonnaise
  • Hot chilli sauce / mayonnaise

All optional, a bowl to dish up in will suffice!

method

The thing that annoys me with a kebab from your local take-away is the attention to detail. One wedge of cucumber that is huge, soggy pitta bread and badly laid sauces, so this is my fix to all of that. Take some time slicing your fillings carefully — after all you are going to eat it! We do not want want soggy pitta or dry meat. So why buy it?

As usual, I like to get all me ingredients prepared up-front, so that I can rustle up the dish real rapid!

ingredients ready!
ingredients
  1. Heat a heavy bottomed pan to med - high heat
  2. Add a couple of Tbsp of oil & allow to shimmer
  3. Add your sliced onions & brown lightly
  4. Add 1/2 your ginger & garlic & stir in
  5. Cook for a minute or two
onions browning
onions browning
  1. Now add salt, peppercorns, cinnamon, cardamon & half the red chillies
add whole spices ginger & garlic
add whole spices ginger garlic
  1. Add sliced peppers & cook until they start to soften
add sliced peppers
add peppers
  1. Add the ground spices & stir for a minute
add ground spices
add ground spices
  1. Add meat & stir well with heat on medium
  2. Stir fry for 5 mins to combine meat & spices
  3. Add the water and cover *

*cook 20 mins for cooked meat, 30 - 40 mins for fresh.

  1. Once the meat is tender, add the remaining garlic, ginger, dried chillies & coriander
add the water
add water
  1. Remove lid & reduce liquid to nothing **

**Wait for that magical drying, oil separating to the sides, pick out your cinnamon sticks or warn your diners!

  1. Prepare your accompaniments and serve!
my dodgy kebab
kebab open with salad
my dodgy kebab closed!
kebab closed with salad

Serve with salad in a pitta bread, garlic mayonnaise and chilli sauce if you like :¬)