Lamb Seekh kebab (From Scratch)
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g Lamb Mince
- • 1 small (grated) Brown/White Onion
- • 4 Green Finger Chillies
- • 1/2 cup Fresh/Chopped Coriander
- • 2 teaspoons Garlic & Ginger Paste
- • 2 teaspoons Kashmiri Chilli Powder
- • 1 teaspoon Coriander Powder
- • 1 teaspoon Cumin Powder
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1 teaspoon Mint Sauce
- • 1 teaspoon Salt
- • 1/2 teaspoon Garam Masala Powder
- • 1/4 teaspoon Black Pepper Powder
- • 1 tablespoon Ghee (Butter)
- • 2 tablespoons Mayonnaise
- • 2 tablespoons Plain Yoghurt
- • squeeze Lemon Juice
- • 1 clove Grated Garlic
- • to taste Salt
- • to taste Ground Pepper
Preparation Steps
Add the mince into a clean bowl and sprinkle each of the spices over the meat
using your hand mix all of the spices in by squashing continuously. you want to make sure the spices are evenly mixed throughout the meat, you're also blending the meat with your hands into a finer mush that just plain minced meat
cover with cling film and allow to infuse in the fridge for at least 2 hours. I make mine the day before cooking for the best flavours
You can cook in many ways but however you cook you want to take about 1/5 of the meat mixture at a time and form it into a sausage shape.
Serve on a fresh naan, drizzled in my garlic mayo sauce