Indian
Indian - Tandoori and Kebabs
Laal Maas 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
- • 600g fatty minced mutton
- • 12 dried red chilies, soaked in warm water
- • 1 tbsp garlic paste
- • 1 tbsp coriander powder
- • 1 tsp cumin powder
- • 1/2 cup thick yogurt, whisked
- • 3 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Drain the soaked red chilies and grind to a smooth paste.
2
Phase 2
Knead the minced mutton with the chili paste, garlic paste, coriander, cumin, yogurt, 2 tbsp mustard oil and salt until well bound.
3
Phase 3
Cover and refrigerate the mixture for 1 hour.
4
Phase 4
Press the mince around thick seekh skewers with wet hands.
5
Phase 5
Grill over hot charcoal, basting with the remaining mustard oil.
6
Phase 6
Cook until charred at the edges and serve with onion rings.