Thursday, September 8, 2011

Recipe for Seekh Kabab


  • 500 gms Lamb Mince(Keema)
  • Brown Color
  • 3/4 tsp Garam Masala
  • 1 tsp Garlic (Lasun) paste
  • 1 tblsp Raw Papaya Paste
  • 1 tsp Ginger (Adrak) Paste
  • 2 tbsp Cashew nut (Kaju)
  • 2 tsp thick Cream (Malai)
  • 2 Onion (Pyaz)
  • 2 tsp Carom Seeds / Thyme (Ajwain)
  • 2 tsp Dried Mango Powder (Amchoor)
  • 2 tbsp Rock Salt (Kala Namak)
  • 3 tbsp Cumin Seed (Jeera)
  • 1 tbsp Dry Ginger (Saunth)
  • 1 tsp Black Pepper (Kali Mirch)
  • 1/2 tsp Nutmeg Powder(Jaiphal)

Cooking Directions

Wash the keema and put in a strainer and gently press to squeezeout all the water.

Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.

Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.

Press the mince on to a hot skewer.

The keema will immediately stick to the hot skewer.

Repeat with left over mince on all the other skewers.

Place the skewers in the oven.
Keep rotating the skewers occasionally.

When cooked, gently remove the kababs from the skewers with the help of a napkin.

Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.

To serve sprinkle some chat masala and lemon juice on the kababs.

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