LAMB/MUTTON SEEKH KEBAB

FULL VIDEO INSTRUCTIONS ON

http://youtu.be/3SzpvikiGmg

LAMB/MUTTON SEEKH KEBAB

These Lamb Seekh Kebabs are not cooked in a tandoor oven, yet smoking, yet flavourful. Here is the secret to create that magic smoked flavour.

I have mixed all the normal dry spices and the wet spices like onion, green chilli, ginger, garlic, coriander, mint, etc. but how they are special is because I have given a ‘charcoal thadka’ to the mince after mixing all the spices. Watch me do it in this recipe and I am sure you will be dying to try this at home.

So friends, try and enjoy these Lamb Seekh Kebabs and don’t forget to share it with your friends and relies. After all, sharing is caring.

Prep time 5 mins Cook time 15 mins Total time 20 mins

Author: Curry for the Soul

Recipe Type: Mouth-watering Chicken

Cuisine: Indian Curries

Serves: 6 serves

Ingredients:

  • 500 gm lamb mince

  • 1 finely chopped onion

  • 1 tbsp each ginger and garlic, minced

  • 3 green chillies, chopped

  • 2 tbsp lemon juice

  • 1 egg

  • ½ tsp garam masala

  • ½ cup coriander and mint leaves

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp Kashmiri chilli powder

  • 1 tbsp roasted and crushed kasoori methi

  • ½ tsp turmeric powder

  • 1 tbsp ghee (clarified butter)

  • Salt to taste

Method:

  1. Place the mince in a large bowl

  2. Mix all the above ingredients and mix them well with your hands

  3. Place a small steel cup inside the mince meat bowl

  4. Now light a small piece of charcoal direct on gas until it is red hot

  5. Heat 1 tsp of ghee in a small vessel

  6. Now place the charcoal in the steel cup and pour the hot ghee.

  7. As you see the smoke, immediately cover the bowl with a silver foil to capture the smoke.

  8. Keep it aside atleast for 10-15 minutes and then discard the charcoal.

  9. Form the meat into kebab shape, skewer them in wooden skewers which are presoaked in water. Keep them aside

  10. Heat a cast iron or non-stick pan

  11. Add Canola or any vegetable oil

  12. Over low flame, cover and cook the kebabs until golden brown flipping over occasionally.

  13. Serve them with coriander & mint chutney or tomato sauce.

Enjoy the Kebabs and do let me know your experience of cooking Tandoori Seekh Kebabs in a special way.

(CLICK PICTURE for Step by step instructions)


  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon
Featured Posts
Recent Posts
Archive
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square