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Lahori seekh kebab
By : Method
- Rub the mutton mince nicely.
- Add Deggi mirch, chopped ginger, chopped green chilli, salt, Punjabi masala, Jeera powder, coarsely ground coriander and butter.
- Mix nicely.
- Make coarsely ground masala of red chilli whole, pepper corn, coriander, jeera.
- Mix the above masala with grated cottage cheese along with chopped coriander.
- Take skewer and apply the mutton mince gently with fingers.
- Cook in tandoor for 1 min and take out.
- Put Cottage cheese mixture on top of mutton mixture, and cook again in tandoor.
- Bast with butter in between.
- Check for tenderness and serve hot with mint chutney.
Tips: You can use a microwave grill option to cook the meat or a small sigri are readily available in the market which we can use at home.
Chef Amit is sous chef at Courtyard by Marriott.
Ingredients:
200g - mutton mince
10g - Deggi mirch
5g - chopped ginger
5g - chopped green chilli
Salt to taste
10g - Punjabi masala
5g - jeera powder
3g - coarsely ground coriander
15g - butter
200g - mutton mince
10g - Deggi mirch
5g - chopped ginger
5g - chopped green chilli
Salt to taste
10g - Punjabi masala
5g - jeera powder
3g - coarsely ground coriander
15g - butter
Second masala:
50g - grated cottage cheese
5g - red chilli whole
3g - pepper corn
5g - coriander whole
3g - jeera whole
3g - chopped coriander
RECIPES BY CHEF AMIT
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