Indian
Indian - Tandoori and Kebabs
Pyaz Kachori 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 lamb mince
- • 1/2 cup chana dal
- • 1 onion, quartered
- • 1 tbsp ginger-garlic paste
- • 2 green chilies
- • 2 tsp garam masala
- • 2 eggs, beaten
- • 3 tbsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Simmer the lamb mince and chana dal with onion, ginger-garlic paste, green chilies, garam masala, and salt until dry and tender.
2
Phase 2
Pound the mixture without water to a coarse paste; chill well.
3
Phase 3
Form into round flat kebabs with a dent in the centre.
4
Phase 4
Dip each kebab in beaten egg.
5
Phase 5
Shallow-fry in ghee over medium-high heat until browned and crisp on both sides.
6
Phase 6
Serve with onion rings, green chutney, and lemon wedges.