Thursday, February 15, 2007

Seekh Kebab

Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven.

* 450 gm (1lb): Lamb mince
* Following should be all chopped together:
o 2 no: Onions (medium size)
o 5 no: Garlic cloves
o 1.5cm: (0.5 inch) of ginger
o 1 no: Green chilli (de-seeded)
o 2-4 sprigs: Fresh coriander
* Dry Masala:
o 2 no: Cardamoms (small, green, ground)
o 1 no: Cardamom (Black, ground large)
o A pinch to 1/2 a tbs: Chilli powder
o 1/2 a tbs: Salt
o 1/2 a tbs: Garam masala
o 1/2 a tbs: Cumin seeds (whole)
o 1 tbs: Dry coriander


1. Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
2. Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
3. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
4. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.


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