Indian
Indian - Street Food and Snacks
Laal Maas
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500g mutton mince with fat
- • 1 tbsp raw papaya paste
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri red chili powder
- • 1 tsp roasted cumin powder
- • 1/2 tsp garam masala powder
- • 2 tbsp roasted gram flour
- • 1 tsp salt
- • 2 tbsp mustard oil
Preparation Steps
1
Phase 1
Knead the mutton mince thoroughly with papaya paste, ginger-garlic paste, chili powder, cumin, garam masala, gram flour, salt, and 1 tbsp oil, then rest for 1 hour.
2
Phase 2
With wet palms, mold the mixture tightly around flat steel skewers as long, thin sausages.
3
Phase 3
Cook over glowing charcoal, turning often, for 10-12 minutes.
4
Phase 4
Brush with the remaining mustard oil as the kebabs cook so the surface chars but stays juicy.
5
Phase 5
Slide the seekh kebabs off the skewers and serve with onion rings, lemon wedges, and green chutney.