Seekh Kebab (Spicy minced meat skewered and roasted) recipe
information
Brown onion paste - Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate in an airtight container.
ingredients
500 g (1.1 lb) Lamb, minced
2 Black cardamom (hadi elaichi)
2 tsp (12 g) Black peppercorns (sabut kali mirch)
1/4 tsp (1 g) Cinnamon (dalchini) powder
2 Cloves (laung)
1 tbsp (4 g) Coconut (nariyal), grated
2 1/2 tbsp (50 ml) 1 3/4 fl oz Cream
1 tsp (2 g) Cumin (jeera) seeds
3 tbsp (18 g) Garlic (lasan) paste
3 tsp (18 g) Ginger (adrak) paste
3 tbsp (30 g) 1 oz Gram flour (besan), roasted
1/2 tsp (1 g) Mace (javitri) powder
1 tbsp (15 ml) Vegetable oil
1 3/4 oz Brown onion paste
2 tbsp (50 g) Poppy seeds (khus khus)
1 tbsp (15 g) Raw papaya paste
1 tsp (2 g) Red chilli powder
2 tbsp (60 g) 2 oz Yoghurt (dahi)
2 Black cardamom (hadi elaichi)
2 tsp (12 g) Black peppercorns (sabut kali mirch)
1/4 tsp (1 g) Cinnamon (dalchini) powder
2 Cloves (laung)
1 tbsp (4 g) Coconut (nariyal), grated
2 1/2 tbsp (50 ml) 1 3/4 fl oz Cream
1 tsp (2 g) Cumin (jeera) seeds
3 tbsp (18 g) Garlic (lasan) paste
3 tsp (18 g) Ginger (adrak) paste
3 tbsp (30 g) 1 oz Gram flour (besan), roasted
1/2 tsp (1 g) Mace (javitri) powder
1 tbsp (15 ml) Vegetable oil
1 3/4 oz Brown onion paste
2 tbsp (50 g) Poppy seeds (khus khus)
1 tbsp (15 g) Raw papaya paste
1 tsp (2 g) Red chilli powder
2 tbsp (60 g) 2 oz Yoghurt (dahi)
accompaniments
(you may also need these recipes)
method
1. Mix the mince with all the other ingredients. Knead well for 10 minutes. Let it stand for 10 minutes.
2. With wet hands, mould the mixture around the skewers pressing and shaping to about 5 1/2 inch long kebabs. Roast in a moderately hot tandoor for 12 minutes till they are browned uniformly.
3. The kebabs can also be slid off the skewers and cooked on a fine wire mesh of the grilling rack in a charcoal gas grill. Do not turn too often as they may split. Serve hot with mint chutney
2. With wet hands, mould the mixture around the skewers pressing and shaping to about 5 1/2 inch long kebabs. Roast in a moderately hot tandoor for 12 minutes till they are browned uniformly.
3. The kebabs can also be slid off the skewers and cooked on a fine wire mesh of the grilling rack in a charcoal gas grill. Do not turn too often as they may split. Serve hot with mint chutney
serving amount
serves: 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
