Indian
Indian - Tandoori and Kebabs
Hyderabadi Biryani 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 onion, grated
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 1 tbsp raw papaya paste
- • 1 tsp garam masala
- • 1 egg
- • 1 tsp salt
- • 3 tbsp ghee
Preparation Steps
1
Phase 1
Mix the mince with the raw papaya paste and rest 1 hour.
2
Phase 2
Knead in the grated onion, ginger-garlic paste, green chilies, garam masala, and salt, then grind to a smooth sticky paste.
3
Phase 3
Form the mixture into thin, wide flat patties.
4
Phase 4
Cook on a very hot flat stone or tawa in ghee until dark brown and crisp on both sides.
5
Phase 5
Serve hot with onion rings and lime wedges.