Indian
Indian - Tandoori and Kebabs
Haleem Lamb 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 mutton mince
- • 1/2 cup chana dal, soaked
- • 1 onion, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 2 whole dried red chilies
- • 1 tsp garam masala
- • 1 egg, beaten
- • 1 tsp salt
- • 3 tbsp ghee
Preparation Steps
1
Phase 1
Pressure-cook the mince with the chana dal, half the onion, ginger-garlic paste, dried red chilies, garam masala, and salt until completely tender and dry.
2
Phase 2
Pound or grind the mixture without water into a smooth, sticky paste; chill well.
3
Phase 3
Fry the remaining onion until crisp; form balls of the mince paste, fill each with a little crispy onion, and flatten into patties.
4
Phase 4
Dip each patty in the beaten egg.
5
Phase 5
Shallow-fry in ghee over medium heat until dark golden brown and crisp on both sides.
6
Phase 6
Serve hot with onion rings, lemon wedges, and green chutney.