Indian
Indian - Curries and Gravies
Seekh Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g minced lamb
- • 2 tbsp roasted gram flour (besan)
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 3 tbsp ghee
- • 2 onions, finely chopped
- • 2 tomatoes, pureed
- • 1 tsp coriander powder
- • 1/2 tsp red chili powder
Preparation Steps
1
Phase 1
Knead the mince with the gram flour, ginger-garlic paste, half the garam masala and salt; shape around skewers and grill until browned all over.
2
Phase 2
Heat the ghee and fry the onions until deep golden.
3
Phase 3
Add the tomato puree, coriander powder and chili powder and cook until the ghee separates.
4
Phase 4
Add 1 cup water and simmer the gravy 5 minutes.
5
Phase 5
Slide the kebabs off the skewers into the gravy, simmer 10 minutes, sprinkle the remaining garam masala and serve with naan.