Indian
Indian - Tandoori and Kebabs
Lamb Rogan Josh Lamb Seekh Kebab
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 600g minced lamb
- • 2 tbsp yogurt, whisked
- • 1 tbsp fennel powder
- • 1 tsp dry ginger powder
- • 1 tsp Kashmiri chili powder
- • 1 onion, finely grated
- • 1 tsp salt
- • 2 tbsp ghee, melted
Preparation Steps
1
Phase 1
Knead the minced lamb with the yogurt, fennel, dry ginger, Kashmiri chili, grated onion and salt until smooth.
2
Phase 2
Chill the mixture for 1 hour so the spices deepen.
3
Phase 3
Mould the mince in a thin layer around seekh skewers with wet hands.
4
Phase 4
Grill over medium charcoal, basting with ghee and turning often.
5
Phase 5
Cook until browned and charred at the tips; serve with mint chutney.