Lamb Seekh Kabab - Chef Rodricks
1 kg minced lamb meat
1 teaspoon of nutmeg and Javitri Powder
1 teaspoon of Garam Masala
1 Teaspoon Ginger paste
half teaspoon Chilli powder red (Kashmiri)
50 gms of mint leaves
5 - 6 pieces green chilli
100 gm of fat from Lamb
50 gm Chopped Cilantro
Salt to Taste
Method
Mix all the ingredients and take it out from a minced machine or chopper. Keep it aside for 2 hours.
Take 5-6 barbecue skewers, portion the mixture and form it into a long sausage like kabab while pressing on to a skewer. Keep pressing the mixture on the skewer till it adheres to the skewer. Rub some oil or water on the hands to prevent the meat from sticking.
Cooking Equipment: Grill, clay oven, pan grill or oven preheated to 300 degrees.
Put the skewer with the meat on it, the kebab is ready in about 8 mins.
Garnish with Cilantro and serve with Lachcha Parantha, onion rings and mint chutney.
1 kg minced lamb meat
1 teaspoon of nutmeg and Javitri Powder
1 teaspoon of Garam Masala
1 Teaspoon Ginger paste
half teaspoon Chilli powder red (Kashmiri)
50 gms of mint leaves
5 - 6 pieces green chilli
100 gm of fat from Lamb
50 gm Chopped Cilantro
Salt to Taste
Method
Mix all the ingredients and take it out from a minced machine or chopper. Keep it aside for 2 hours.
Take 5-6 barbecue skewers, portion the mixture and form it into a long sausage like kabab while pressing on to a skewer. Keep pressing the mixture on the skewer till it adheres to the skewer. Rub some oil or water on the hands to prevent the meat from sticking.
Cooking Equipment: Grill, clay oven, pan grill or oven preheated to 300 degrees.
Put the skewer with the meat on it, the kebab is ready in about 8 mins.
Garnish with Cilantro and serve with Lachcha Parantha, onion rings and mint chutney.
