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Seekh Kebab
By : Rehana KhambatyCategory : Barbecue and grilled, Lamb
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash and dry the mutton and saute thoroughly.
- Grind on a stone or pass twice through the mincing machine, using a fine plate.
- Add salt and lime juice and leave for 2 hours or so to allow the mince to become tender.
- Roast poppy seeds, almonds, black cumin seeds, cloves, coriander leaves and peppercorns on a hot griddle.
- Grind these with ginger, parched gram flour, nutmeg or mace and 1 to 2 teaspoonfuls of cream or curd.
- Mix with minced meat, and add red pepper or yellow chilli powder and garam masala.
- Add 1 oz water and knead hard for a few minutes, as this makes the paste sticky and suitable for holding on the skewers.
- Chop coriander leaves or parsley fine and add to the ground paste.
- Divide into 24 equal parts and flatten them.
- Pass the skewer through the centre of each part, and, using a moistened hand, fold the meat on to it.
- Rotate the skewer slowly and press the meat gently with the finger moistened with a little water till it completely encircles the skewers for a length of about 4" (10 cm).
- Leave it for 15 to 20 mins. and then roast on charcoal fire or grill in an electric oven.
- Turn slowly when one side is done.
- Do not turn the seekhs or skewers around too quickly, as this causes the paste to come off the skewers and fall down on the fire.
- Three to four seekh kababs can be roasted at a time, if the charcoal fire is sufficiently wide.
- While the kebabs are being made, prepare salad for serving them.
- Mix sliced onions ginger, green chillies, fresh mint leaves, a little salt and lime juice.
- Serve with tomato sauce or coriander chutney. Serve immediately.
Ingredients:
500 g - mutton
15 g - ghee
20 g - ginger
1 tsp - fresh lime juice
1 level - red pepper or 1 tsp - yellow coloured chillies
4 tsp - roasted ground coriander seeds
16 - peppercorns
a pinch - saffron (optional)
30 ml - water
20 - roasted besan (gramflour)
1 tsp - poppy seeds
1/2 tsp - nutmeg or 1/2 tsp - mace
7 g - almonds
1 1/2 tsp - salt
2 tsp - cream or curd
1 tsp - black cumin seeds
6 - cloves
1/2 tsp - garam masala
1 tbsp - finely chopped fresh coriander leaves or parsley
500 g - mutton
15 g - ghee
20 g - ginger
1 tsp - fresh lime juice
1 level - red pepper or 1 tsp - yellow coloured chillies
4 tsp - roasted ground coriander seeds
16 - peppercorns
a pinch - saffron (optional)
30 ml - water
20 - roasted besan (gramflour)
1 tsp - poppy seeds
1/2 tsp - nutmeg or 1/2 tsp - mace
7 g - almonds
1 1/2 tsp - salt
2 tsp - cream or curd
1 tsp - black cumin seeds
6 - cloves
1/2 tsp - garam masala
1 tbsp - finely chopped fresh coriander leaves or parsley
For Salad:
115 g - finely sliced onions
30 g - sliced ginger
1/2 tsp - salt
1 tbsp - chopped fresh mint leaves
3 to 4 slices - green chillies
1 tbsp - fresh lime juice
RECIPES BY REHANA KHAMBATY
