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Thursday, 27 November 2014

Malai Seekh Kebab

The Delhi Gourmet Club through its Jury searches for the best seekh kebab in Delhi/NCR and what better time for me to post this recipe which has worked for me for years. Do try it.

Recipe By Rocky Mohan From Sikandalous Cuisine

900 gms Mince, boneless meat from the leg of Goat and preferably hand minced or medium coarse mince.
2 tsp Coriander leaves finely chopped
1/2 tsp green cardamom powder
1 tbls Paneer grated
4 tsp Standard Garam Masala (please refer to my earlier post of Garam Masalas)
3 tbls Ginger paste
2 Green chillies finely chopped
3/4 cup goat kidney fat (ask your butcher for it)
1 tsp Mace powder
1/2 cup Fried Onion paste
1/2 cup Poppy seed paste
Salt to taste
Butter for Basting
Combine all ingredients and mix well with your fingers, and then refrigerate for at least 30 minutes.
Remove and with your finger mix again.
Divide into 20 equal portions and roll into balls.
Skewer each ball along the length of the skewer with wet hands making each kebab 8-10 cms long
Roast on a charcoal sigri or tandoor for 10 minutes.
VERY IMPORTANT: Remove and hang the skewer to let the excess moisture drip off.
Baste with butter & roast for another 3-4 minutes.

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