Indian
Indian - Tandoori and Kebabs
Mutton Bhuna 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
- • 500g minced mutton
- • 1/2 cup chana dal
- • 1 onion, quartered
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1 tsp cumin seeds
- • 1 egg, beaten
- • 1 tsp salt
- • 3 tbsp ghee, for shallow-frying
Preparation Steps
1
Phase 1
Cook the mutton, chana dal, onion, cumin seeds, garam masala and salt with a splash of water until the dal is soft and everything is completely dry.
2
Phase 2
Cool the mixture completely, then grind to a fine sticky paste without adding water.
3
Phase 3
Knead the paste with the beaten egg until smooth and pliable.
4
Phase 4
With wet palms, press portions into flat round shami kebabs, each dimpled in the centre.
5
Phase 5
Rest the kebabs for 20 minutes so they firm up.
6
Phase 6
Shallow-fry in ghee over medium-low heat until dark brown and crisp on both sides; serve with mint chutney and onion rings.