Seekh Kebabs
These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.
Preparation and cooking time: 30 minutes.
Serves four.
1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring
Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.
Pour into a bowl and add all the remaining ingredients and mix thoroughly.
Preheat oven to maximum temperature.
Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.
Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.
Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce .
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0 comments Thursday 30 Sep 2010 | Porl | Foodie, Recipe