Seekh kababs / lamb or beef

Yield: 18 kababs

Measure Ingredient
\N \N Juice of 1/2 lemon
2 tablespoons Fresh mint ro 1 ts dried
3 \N To 4 tbs chopped coriander leaves
¼ cup Raw cashews
1 medium Onion, chopped
2 smalls Garlic cloves, chopped
1 \N To 2 fresh green chili peppers chopped fine seeded
1½ pounds Lean ground beef or lamb
2 teaspoons Ground coriandereeds
2 teaspoons Ground cumin
1 teaspoon Ground ajwain (ajwai carum) or ground c seed
½ teaspoon Tandoori color or a drops of red food c mixed w/ 1tbs. toma
½ teaspoon Freshly ground black
1 \N Egg yolk
¼ teaspoon Chili powder
1 teaspoon Salt or to taste
4 tablespoons Cooking oil
2 tablespoons White or black poppy seeds
2 tablespoons Sesame seeds

GRIND THE FOLLOWING

Put the lemon juice, mint, coriander leaves, cashews, onion, garlic an green chili peppers in a food processor and blend to a smooth paste.

Transfer the mixture to a large bowl. Process the meat in 2-3 small batches until fairly smooth. Add the meat to th rest of the ingredien in the bowl. Add the rest of the ingredients except the oil and knead mixture until all the ingredients are mixed thoroughly and mixture is smooth. Chill for 30 minutes.

Preheat over to 475 F. Line a roasting pan with foil. Divide the kab mix into about 18 balls, each slighly larger than a glf ball.

Mold a into a skewer and form into a sausage shape by gently rolling between palms ( about 405" long) and place in the preheat pan. Make the rest the kababs the same way. Brush generously with the oil and place the roasting pan just below the top rung of the oven. Cook 6-8 minutes. Remove the pan from the oven and brush the kababs liberally with the remaining oil and cook for a further 6-8 minutes. Allow the kababs to cool slightly before removing from skewers.

Recipe from the complete Indian cookbook.

Submitted By TANANA REYNOLDS On 05-23-95

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