Mutton Seekh Kebab

Minced lamb kneaded with spices until supple enough to hold on the skewer. The meat remains juicy under a fire-charred crust, releasing aromas of cumin and fresh coriander.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 495
• Protein: 32 g
• Carbs: 9 g
• Fat: 38 g

Ingredients

• 600 g Ground lamb ( fresh )
• 1 piece Onion ( finely minced and squeezed )
• 3 piece Garlic ( minced )
• 2 piece Hot chili pepper ( seeded and minced )
• 30 g Fresh cilantro ( chopped )
• 15 g Mint fresh ( chopped )
• 1 tbsp garam masala
• 1 tsp Cumin ground
• 1 tsp Hot pepper en poudre
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala ( for sprinkling )

Instructions

1. Prepare the aromatic base

   Finely chop the onion. Place it in a clean cloth and squeeze hard to extract all the juice. The onion must be almost dry so as not to soak the meat.

2. Knead the filling

   In a mixing bowl, mix the minced lamb, squeezed onion, garlic, chili, chopped herbs and spices. Knead vigorously by hand for 5 minutes until the texture becomes sticky and fibrous.

3. Shape the skewers

   Wet your hands. Take a ball of meat and shape it into a long, even log around a metal skewer. Press firmly so that there is no air left between the meat and the metal.

4. Sear and grill

   Heat a griddle or grill over high heat with a little oil. Place the skewers. Turn them regularly: the crust should be brown and the meat should firm up. When the fat beads on the surface, remove from heat and immediately sprinkle with chaat masala.

Chef's tips

• The secret is kneading: the meat must change texture so it doesn't fall apart during cooking.
• If the meat doesn't hold, add a spoonful of roasted chickpea flour to bind it.

Storage

Keeps for 2 days in the refrigerator. Reheat in a pan with a drizzle of oil to regain the crispiness.