Indian
Indian - Tandoori and Kebabs
Pav Bhaji 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
- • 750g mutton mince
- • 2 tbsp gram flour, toasted
- • 1 onion, finely minced
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 2 tsp pav bhaji masala
- • 2 tbsp butter
- • 4 pav (soft bread rolls)
- • 1 tsp salt
Preparation Steps
1
Phase 1
Knead the mince with toasted gram flour, onion, ginger-garlic paste, Kashmiri chili powder, pav bhaji masala, and salt; chill 30 minutes.
2
Phase 2
Mold the mixture firmly around skewers into long seekhs.
3
Phase 3
Cook over high heat, turning often and basting with butter, until charred and cooked through.
4
Phase 4
Split the pav and toast in butter on a hot griddle until golden.
5
Phase 5
Serve the seekh kebabs with buttered pav, onion rings, and lemon wedges.