SEEKH KABAB- MINCED MEAT SKEWERED AND GRILLED TO PERFECTION!!!

 

SEEKH KABAB-THIS SPICED MINCED MEAT MUGHLAI DELICACY WHICH LITERALLY MEANS KABABS ON SKEWERS ARE COOKED WITH AROMATIC HERBS AND SPICES AND USUALLY GRILLED ON COAL WHICH GIVES IT THE COLOUR AND FLAVOUR,THEY ARE MADE IN CYLINDRICAL SHAPE USUALLY BUT THERE ARE MANY VARIATIONS, I SHAPED IT IN TO A BIG PATTY THEN PAN FRIED AND CUT IN TO DESIRED SHAPE. 

RECIPE CARD:

PREPARATION TIME:15-20mins

COOKING TIME: 20-25 mins

NO OF SERVINGS: 12

INGREDIENTS:

• LAMB/MUTTON MINCED MEAT:500 GMS
• ONIONS/PIYAZ:1 BIG(CHOPPED)
• GREEN CHILLIES/HARI MIRCH:3-4 NO
• RED CHILLI POWDER/LAL MIRCH:1 TSP
• RED CHILLI FLAKES:1TSP
• WHOLE SPICED POWDER/GARAM MASALA:1TSP
• WHOLE CORRIANDER SEEDS/DHANYA:2 TSP
• WHOLE CUMIN SEEDS/ ZEERA:2TSP
• GINGER AND GARLIC PASTE/ADRAK LASSAN :2TBSP
• CORRIANDER LEAVES/DHANYA:1/4 CUP(CHOPPED)
• MINT LEAVES/PUDINA:1/4 CUP (CHOPPED)
• CHICK PEA POWDER/BESAN :2TBSP
• SALT TO TASTE
• OIL FOR SHALLOW FRYING .

METHOD:

• WASH THE MEAT THOROUGHLY AND PUT IT IN A SIEVE AND DRAIN ALL THE MOISTURE.THE MEAT SHOULD BE AS DRY AS POSSIBLE WHICH WILL RESULT IN SUCCULENT KABABS ELSE THE MEAT WILL BE DRY AFTER COOKING.
• IN A PAN DRY ROAST THE CUMIN AND CORRIANDER SEEDS AND DRY TO A COARSE POWDER.
• IN A CHOPPER OR GRINDER PUT ALL THE INGREDIENTS AND GRIND.THE MEAT SHOULD BE MINCED VERY FINE.
• GIVE THE MINCED MIXTURE A GOOD KNEAD FOR 4-5 MINS,THIS HELPS IN TENDERIZING THE MEAT.KEEP IT OVERNIGHT OR MAXIMUM UP TO 3-4 HRS.
• NORMALLY THE MIXTURE IS SKEWERED IN CYLINDERS AND GRILLED,I USED A DIFFERENT METHOD.
• I DIVIDED THE MIXTURE IN THREE EQUAL PARTS ,ROLLED THE PARTS IN TO CIRCLES.
• TAKE A FRYING PAN , HEAT OIL BRAISE THE CIRCLED MINCED MEAT PATTY ON MEDIUM HEAT ON BOTH SIDES TILL BROWN AND COOKED EVENLY.IT TAKES 10-15 MINS.
• CUT IN TO DESIRED SHAPES.
• SERVE HOT !!!