Indian
Indian - Tandoori and Kebabs
Keema Matar 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
- • 750g mutton mince with fat
- • 2 tbsp raw papaya paste
- • 1 onion, grated
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, ground to a paste
- • 1 tsp garam masala
- • 2 tbsp gram flour, dry-roasted
- • 1 tbsp lemon juice
- • 1 tsp salt
Preparation Steps
1
Phase 1
Mix the mince with the raw papaya paste and rest 30 minutes.
2
Phase 2
Add the grated onion, ginger-garlic paste, green chili paste, garam masala, roasted gram flour, lemon juice, and salt; knead thoroughly in one direction.
3
Phase 3
Mould the mixture firmly around metal skewers into long seekhs with wet hands.
4
Phase 4
Grill over hot coals, basting with butter and turning regularly, until charred and cooked through.
5
Phase 5
Serve hot with onion rings, lemon wedges, and mint chutney.