Ram kebabs are a festive delight, marrying the rich flavors of ram meat with vibrant spices and the tangy kick of vinegar or lemon juice. Skewered with colorful bell peppers and onions, they’re perfect for grilling and sharing.
• Prep Time: 15 minutes
• Marinate Time: 5 hours to overnight
• Cook Time: 15 minutes
• Total Time: 5 hour 30 minutes (including marination)
• Servings: Varies
Ingredients
• Two kilograms of ram meat, cut into bite-sized pieces
• One tablespoon of Tandoori masala
• One teaspoon of garlic powder
• Three Onga seasoning cubes
• One teaspoon of curry powder
• One-fourth cup of vinegar or lemon juice
• Salt, to taste
• One-fourth cup of vegetable or olive oil
• One red bell pepper, one green bell pepper, and one yellow bell pepper, all cut into pieces
• One large onion, cut into chunks
• Bamboo skewers, soaked in water
Method
• In a large mixing bowl, whisk together the vegetable or olive oil, vinegar or lemon juice, Tandoori masala, garlic powder, Onga seasoning cubes, curry powder, and a pinch of salt to create the marinade.
• Pour this marinade over the ram meat pieces, ensuring each piece is thoroughly coated. Stir well to combine.
• Cover the bowl and refrigerate the marinated meat for at least 5 hours, or for best results, leave it overnight. This allows the flavors to deeply infuse into the meat.
• When ready to cook, thread the marinated ram meat pieces onto the pre-soaked bamboo skewers, alternating with pieces of red, green, and yellow bell peppers and chunks of onion.
• Preheat a non-stick pan over medium heat. Place the kebabs in the pan, and grill them on low heat. Turn the skewers occasionally to ensure even cooking and a nice char on all sides. This should take about 15 minutes, depending on the thickness of the meat.
• Once the kebabs are beautifully grilled and the meat is cooked through, remove from the heat.
• Serve your savory ram kebabs hot, accompanied by fresh salad, dips, or rice for a complete Sallah celebration meal that’s sure to impress.
Crispy spiced ram fiesta
Inspired by a delightful surprise from a neighbor and a friend’s visit, this recipe turns Sallah celebrations into a feast to remember. Dive into the flavors of perfectly seasoned and fried ram, a dish that promises to gather everyone around the table for a taste of joy and festivity.
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 3
Ingredients
• One kilogram of ram meat, cut into pieces
• A thumb-sized piece of ginger, grated
• Four cloves of garlic, minced
• Seasoning cubes to taste
• Salt, as required
• One large onion, sliced
• Two tablespoons of Yaji (spicy seasoning mix)
• Vegetable oil for frying
• One teaspoon of curry powder
Method
• Start by boiling the ram meat. In a large pot, combine the meat with enough water to cover it. Add the grated ginger, minced garlic, seasoning cubes, a pinch of salt, sliced onions, and curry powder. Let it simmer until the meat is tender and infused with flavors, about 20-25 minutes.
• Once the meat is tender, heat a generous amount of vegetable oil in a deep frying pan over medium heat. Carefully add the boiled ram pieces to the hot oil and fry until they are golden and crispy. This should take about 5-7 minutes, depending on the size of the meat pieces.
• In a separate pan, pour a little vegetable oil and warm it over low heat. Stir in the Yaji to the warm oil to unleash its flavors.
• As soon as you remove the meat from the frying oil, immediately transfer it to the pan with the Yaji mix. Toss the fried ram in the Yaji seasoning, ensuring each piece is well coated. Let it stir-fry for about 30 seconds to absorb the spice mix.
• Finally, transfer the spiced and fried ram onto kitchen paper or a sieve to drain any excess oil.
• Enjoy your crispy spiced ram with family and friends during Sallah celebrations or any festive gathering!
