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DISH NAME : LAHORI SEEKH KEBAB

Origin : INDIA
Category : SOUPS, STARTERS AND ACCOMPANIMENTS

Preparation Time : 45 minutes

Cooking Time : 20 minutes

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Description

This kebab was originally made in the Lahore region of Pakistan. Seekh, in Hindi, means stick. Since the kebabs are made on stick (skewer) it is so called.

Note

1) If using wooden skewers, soak them in water for 30 minutes.

Quantity	Name
350 Gm.	Mutton mince (keema)
1 No.	Onion, finely chopped
8 No.s	Garlic, finely chopped
6 No.s	Green chillies, finely chopped
3 Tbsp.	Chopped coriander leaves
1 No.	Egg
4 Tbsp.	Grated cheddar cheese
1 Tbsp.	Chopped mint
2 Tbsp.	Roasted gram flour
1.5 Inch	Ginger, finely chopped
MASALA
1 Tsp.	Dry pomegranate seeds (optional)
1 Tsp.	Black pepper corns
2 No.s	Green cardamoms
0.5 No.	Black cardamom
1 Inch	Cinnamon
2 No.s	Cloves
0.25 No.	Nutmeg
0.75 Tsp.	Black salt
BASTING
2 Tsp.	Ghee or melted butter for basting

Method

1) Wash the mince (keema) in a strainer and gently press to squeeze out all the water. Then grind in a grinder to make it fine and sticky. Mash well.
2) Powder all ingredients for masala together. In a vessel add mince, onion, ginger, garlic, green chillies, coriander, eggs, cheese, mint, gram flour& the ground spices. Mix well. 3) Divide into 6 balls and keep aside for 2 hours.
4) Heat an oven at 180 C.
5) Grease a wire rack with ghee. Take one ball of the mince mixture and press the mince on to the skewer. The mince will immediately stick to the skewer. If using wooden skewer, soak the skewers in water for about 30 minutes. Repeat with the left over mince on all the other skewers. Place the skewers on the wire rack. Put in the oven. Cook for 10-15 minutes, change sides, baste with ghee or melted butter. Cook for another 5 minutes. 6) When cooked, gently remove the kebab from the skewers with the help of a cloth. Serve warm.

Serving Suggestions

Serve with mint chutney and onion roundels.