Mutton Seekh Kebab
Ingredients
- 600 gGround lamb (fresh)
- 1 pcOnion (finely minced and squeezed)
- 3 pcGarlic (minced)
- 2 pcHot chili pepper (seeded and minced)
- 30 gFresh cilantro (chopped)
- 15 gMint fresh (chopped)
- 1 tbspgaram masala
- 1 tspCumin ground
- 1 tspHot pepper en poudre
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 tspChaat Masala (for sprinkling)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in a pan with a drizzle of oil to regain the crispiness.
