
Ingredients to prepare Seekh Kebab
500 g - mutton
15 g - ghee
20 g - ginger
1 tsp - fresh lime juice
1 level - red pepper or 1 tsp - yellow coloured chillies
4 tsp - roasted ground coriander seeds
16 - peppercorns
a pinch - saffron (optional)
30 ml - water
20 - roasted besan (gram flour)
1 tsp - poppy seeds
½ tsp - nutmeg or ½ tsp - mace
7 g - almonds
1½ tsp - salt
2 tsp - cream or curd
1 tsp - black cumin seeds
6 - cloves
½ tsp - garam masala
1 tbsp - finely chopped fresh coriander leaves or parsley
For Salad
115 g - finely sliced onions
30 g - sliced ginger
½ tsp - salt
1 tbsp - chopped fresh mint leaves
3 to 4 slices - green chillies
1 tbsp - fresh lime juice
Method to prepare Seekh Kebab
1. Wash and dry the mutton and saute thoroughly.
2. Grind on a stone or pass twice through the mincing machine, using a fine plate.
3. Add salt and lime juice and leave for 2 hours or so to allow the mince to become tender.
4. Roast poppy seeds, almonds, black cumin seeds, cloves, coriander leaves and peppercorns on a hot griddle.
5. Grind these with ginger, parched gram flour, nutmeg or mace and 1 to 2 teaspoonfuls of cream or curd.
6. Mix with minced meat, and add red pepper or yellow chilli powder and garam masala.
7. Add 1 oz water and knead hard for a few minutes, as this makes the paste sticky and suitable for holding on the skewers.
8. Chop coriander leaves or parsley fine and add to the ground paste.
9. Divide into 24 equal parts and flatten them.
10. Pass the skewer through the center of each part, and, using a moistened hand, fold the meat on to it.
11. Rotate the skewer slowly and press the meat gently with the finger moistened with a little water till it completely encircles the skewers for a length of about 4� (10 cm).
12. Leave it for 15 to 20 mins. and then roast on charcoal fire or grill in an electric oven.
13. Turn slowly when one side is done.
14. Do not turn the seekhs or skewers around too quickly, as this causes the paste to come off the skewers and fall down on the fire.
15. Three to four seekh kababs can be roasted at a time, if the charcoal fire is sufficiently wide.
16. While the kebabs are being made, prepare salad for serving them.
17. Mix sliced onions ginger, green chillies, fresh mint leaves, a little salt and lime juice.
18. Serve with tomato sauce or coriander chutney. Serve immediately.
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