Lamb Seekh Kabab

Lamb Seekh Kababs are famous for its flavorful smoky charred flavor. Kababs are made with minced lamb, marinated in variety of spices, grilled or broiled in the oven, and served with Corriander Tamarind chutney.

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Ingredients:

Serves 2-4 (makes 10-12)

  • 1.1 Ib/500 g lean ground lamb
  • 1 tsp meat tenderizer
  • 1 onion, finely chopped
  • 2 green chilies, chopped
  • 2 tbsp plain yogurt
  • 1 tsp finely chopped fresh ginger
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 lemon, cut into wedges
  • cilantro, tomatoes, letuce, carots to garnish
  • 2 tbsp oil for basting
  • Preparation time: 40 minutes
  • Cooking time: 6 minutes on the grill, 14-20 minutes in the oven,

How to make Lamb Seekh Kababs:

  1. Place the ground lamb in a bowl, then add meat tenderizer and mix in well. Leve for 3 hours.
  2. Preheat the broiler to medium.
  3. Finely chop the cilantro. Mix the onion, green chilies, and cilantro together in the bowl.
  4. Add yogurt, ginger, garlic, cumin and coriander powser, salt, chili powder, garam masala into a separate bowl. Mix well into a smooth paste. Then add the onion and cilantro mixture. Mix well to combine.
  5. Now, add the mixture to the lamb and mix together.
  6. Divide the meat into 10-12 equal portions. Roll 2 portions around each metal skewer with your fingers, pressing all around.
  7. Place the kababs on a flameproof tray.
  8. Broil the kebabs under the hot broiler for 8-10minutes, (about 6 minutes on the grill (3 minutes each side), turning and basting occasionally with oil. Alternatively araange the kababs onwire stand in aking tray and cook them in a preheaed oven (375 D/190 C) for 15-20 minutes, turning to cook them evenly.
  9. You may put the kababs on lettuce leaves, garnish with lemon wedges. Serve with Indian breads, raita of your choice and cilantro and tamarind chutney.

Tip:

  • If you do not have many skewers, you may cook them in batches ad keep warm. The kababs are aslo reccomended to kook on a charcoal to get that smoky flavor.
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