Indian
Indian - Tandoori and Kebabs
Rasgulla Lamb Seekh Kebab
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 750g lamb mince, ground twice
- • 2 tbsp raw papaya paste
- • 1/4 cup roasted chana dal, ground
- • 1/2 cup khoya, grated
- • 1 tbsp ginger-garlic paste
- • 1/2 tsp green cardamom powder
- • 1/4 tsp saffron strands
- • 2 tbsp melted butter
- • 1 tsp salt
Preparation Steps
1
Phase 1
Mix the twice-ground mince with raw papaya paste; rest 2 hours.
2
Phase 2
Add ground chana dal, khoya, ginger-garlic paste, cardamom, saffron, and salt; knead to a silky paste.
3
Phase 3
Mold the fine mixture gently around skewers into slender seekhs.
4
Phase 4
Cook in a hot tandoor or over high heat, basting with butter.
5
Phase 5
Grill until just firm and lightly charred; the kebabs should stay soft and juicy.
6
Phase 6
Serve on paratha with onion rings and green chutney.