Indian
Indian - Tandoori and Kebabs
Misal Pav 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 minced mutton
- • 1 onion, finely grated
- • 2 green chilies, finely chopped
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1 tsp cumin powder
- • 1 tsp salt
- • 2 tbsp butter
- • 4 soft pav rolls
Preparation Steps
1
Phase 1
Knead the minced mutton with the grated onion, green chilies, ginger-garlic paste, garam masala, cumin powder and salt until smooth.
2
Phase 2
Chill the mixture for 1 hour so the flavours bind.
3
Phase 3
Press the mince around seekh skewers with wet hands.
4
Phase 4
Grill over charcoal, basting with butter, until charred and cooked through.
5
Phase 5
Halve the pav rolls and toast them on a hot griddle with a little butter.
6
Phase 6
Slide the seekh kebabs into the buttered pav and serve with sliced onions and green chutney.