Monday 1 October 2012

Ground Lamb



Seekh Kabab Recipe
 
Ingredients:


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 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:
  • 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.
For more information :- http://www.indianfoodforever.com/mughlai/seekh-kabab.html

1 comment:

  1. Great article!
    Your photo and its’ source have been featured on the World Food Guide website
    http://worldfood.guide/photo/seekh_kabab_1065/

    ReplyDelete