Indian
Indian - Tandoori and Kebabs
Sandesh 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
- • 4 eggs, hard-boiled and peeled
- • 1/2 cup chana dal
- • 1 onion, quartered
- • 1 tbsp ginger-garlic paste
- • 2 tsp garam masala
- • 2 eggs, beaten
- • 3 tbsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Simmer the mince with chana dal, onion, ginger-garlic paste, garam masala, and salt until dry; grind to a smooth paste and cool.
2
Phase 2
Hard-boil the 4 eggs, peel, and halve lengthwise.
3
Phase 3
Encase each egg half in the spiced mince, forming oval croquettes.
4
Phase 4
Coat each croquette in beaten egg.
5
Phase 5
Shallow-fry in ghee over medium heat until browned all over.
6
Phase 6
Halve to show the yolk and serve with green chutney and onion rings.