Mughlai Seekh Kabab

Ingredients:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala 
1 tsp Garlic (Lasun) paste 
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju) 
2 tsp thick Cream (Malai) 
2 Onion (Pyaj) 
2 tsp Carom Seeds / Thyme (Ajwain) 
2 tsp Dried Mango Powder (Amchoor) 
2 tblsp Rock Salt (Kala Namak) 
3 tblsp Cumin Seed (Jeera) 
1 tblsp Dry Ginger (Saunth) 
1 tsp Black Pepper (Kali Mirch) 
1/2 tsp Nutmeg Powder(Jaiphal) 

How to make seekh kabab:

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

 

Posted By : Indian Restaurant