View this post on Instagram
Servings: Approx 20 kebabs
| 1kg fatty lamb or mutton mince (keema). |
| 1 large onion, hand chopped into very small pieces |
| 1 thumb-sized piece of ginger, finely chopped |
| 4 garlic cloves, finely chopped |
| 1 large bunch of coriander, finely chopped |
| 6 fresh green chillies, chopped (use red/green chilli mix for more vibrancy) |
| 1 tsp Mandala garam masala |
| 2 tsp white salt |
Prepare:
| Put the lamb mince in a large mixing bowl and set aside. |
| Hand cut the onion into very small pieces and set aside. |
| Pro Tip: Do not use a food processor to chop your onion as it will release too much water, that will consequently make your kebab mix too wet. |
| Finely chop the garlic, ginger, coriander and green chillies and set aside. You can blitz these ingredients together in a food processor if you prefer. |
| Add the Mandala garam masala to the lamb mince and season generously with salt. |
| Pro tip: If you use too little salt, the kebabs will taste bland. If you use too much it will ruin the flavour. The sweet spot for 1kg lamb mince is 2 teaspoons of white cooking salt per kg of mince. |
| Add the onions, garlic, ginger, chillies and coriander to the lamb mince and hand-fold everything together for about 5 minutes, really making sure everything is well combined and mixed together. |
| Pro tip: The hand mixing of the kebab mix is a really important step. You are tenderising the meat by breaking down the cells in the meat and also releasing the fat, so do not rush this step. |
| Make a sample mini burger and cook it in a frying pan to taste for salt and chilli. If you need to add more spice then add one or two more green chillies. If you need to add more salt then do this now. |
| Once you are satisfied with the flavour of your kebabs, hand roll the kebab mix into balls, slightly larger than a golf ball and place side by side in a deep plate or food container. |
| Pro tip: This pre-rolling the kebabs is not a traditional trick, but something I like to do to ensure that (a) my kebabs are all the same size and (b) it saves me time when threading the meat onto the skewers. |
| Once all the meat has been rolled out into balls, store in the freezer for at least 30 minutes before cooking. |
| Pro tip: I usually advise people to let meat rest on the counter and come to room temperature before cooking, but with seekh kebabs it is important that you work quickly and get the skewers onto the BBQ while the meat is still cold. This will ensure that the meat does not fall off the skewer while cooking. |
Cook:
| Thread the kebabs onto a skewer and grill over charcoal for an authentic taste. If you do not have skewers then flatten into burger patties and cook as a spicy lamb burger. |
| Pro Tip: Make sure you cook the kebabs on a medium high heat. This transition of cold meat onto the hot flame will ensure the kebab binds to the skewer rather than dropping off. Also make sure you use a very dry skewer. If the skewer is even slightly wet before you thread the meat, chances are the kebab will not bind to the rod while cooking. Once the meat has been properly threaded you can then use a small bowl of water to wet your hands and compress the kebab on the outside. |
Garnish:
| Garnish with coriander leaves and serve with Indian bread, salad and chutney. |
