PREPARATION

(For Lahori Raseelay Kebab)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Refrigerate for 15 minutes.
3. Take some mixture in your hands and flatten it with the help of your fingers.
4. Place a skewer on it and shape it into a kebab.
5. Heat some ghee in a grill pan and place the prepared kebab on it.
6. Cook for 5 - 7 minutes on medium heat.
7. Flip it to the other side.
8. Cook until it turns dark brown in color from all sides.
9. Remove it from heat and keep aside.

(For Tamarind Plum Sauce)
1. Take a pan, add 300 milliliters water, 180 grams plum and stir well.
2. Bring it to a boil.
3. Remove it from heat and transfer this into a blender.
4. Blend it into a puree.
5. Transfer this into a mixing bowl, add 50 grams tamarind pulp, 75 grams ketchup, 1/4 teaspoon red chili and mix it well.
6. Serve it with prepared lahori raseelay kebab.

Bazlama

Servings - 2 - 3

INGREDIENTS
Dry yeast - 2 teaspoons
Sugar - 1 teaspoon
Warm water - 80 milliliters
All purpose flour - 450 grams
Salt - 1/2 teaspoon
Greek yogurt - 55 grams
Warm water - 200 milliliters
Olive oil - for brushing