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| Saffron and Cream Sauce
for Kebabs Recipe (North India) - A
popular Kebab sauce used in North India |
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Ingredients:
Serves: 6
1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
- Spices
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1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper. |
Method:
Pound saffron in mortar and pestle, then dissolve in the boiling water. Put
pistachios and almonds into electric blender and grind finely, or pound with mortar and
pestle. Heat the ghee or butter in a small pan and fry the ground nuts, stirring
constantly. Add the saffron, cream, milk, cardamom, salt and pepper and simmer, stirring
constantly, until sauce is thick. Serve with kebabs. |
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| Skewered Barbecued
Lamb - Hussaini Kebab Recipe |
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Ingredients: Serves 6
2 kg (4 lb) leg of lamb, boned
- Spices
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1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
2 tablespoons yoghurt
1 teaspoon ground coriander
1 teaspoon ground cummin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice |
Method:
Trim lamb, discarding excess fat. Any sinewy bits may be saved for stock or for adding to
a curry. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture, kneading
the spices well into the meat. Cover and leave for 2 or 3 hours, or refrigerate and leave
for as long as 4 days.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a
preheated griller until crisp and brown all over, turning to ensure lamb is well cooked.
Serve with parathas and Indian sas(sauce) which is given above. |
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| Minced Meat on Skewers (North India) - Seekh Kebab Recipe |
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Ingredients: Serves: 6
750 g (11/2 lb) finely minced lamb
- Spices
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1 teaspoon crushed garlic
f teaspoon finely grated fresh ginger
2 teaspoons salt
1 1/2 teaspoons garam masala
2 tablespoons roasted chick peas, ground, or besan (chick pea flour)
2 tablespoons ground almonds
2 tablespoons finely chopped fresh coriander
I fresh green chilli, seeded and finely chopped
2 tablespoons yoghurt
1 tablespoon lemon juice |
Method:
1. |
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| Minced Lamb and Lentil
Patties (Uttar Pradesh) Shami Kebab
Recipe - Makes 8 large or 24 cocktail size patties |
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Ingredients:
750 g (1 1/2 lb) finely minced lamb
1 medium onion, finely chopped
3 tablespoons yellow split peas (mattar dhal) or red lentils (masoor dhal)
- Spices
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1 teaspoon finely grated fresh ginger
11/2 teaspoons finely chopped garlic
salt to taste
2 cups water
1/2 teaspoon garam masala
1 tablespoon yoghurt or thick cream
1 small egg, beaten
ghee or oil for shallow frying
Filling:
1 fresh green chilli, seeded and finely chopped
1 tablespoon finely chopped fresh cilantro
I spring onion, including green leaves
1/2 teaspoon finely grated fresh ginger |
| Put lamb, onion, dhal, ginger,
garlic, salt and water into a heavy saucepan and bring io the boll. stirring. Cover and
mok over low heat until meat. lentils and onions are soft, about 45 minutes. Then uncover
and cook, stirring now and then, until all the liquid has been absorbed. This may take at
least I hour. Leave to cool, then mix in the garam masala and yoghurt or cream. Add I
tablespoon of beaten egg and mix well. If mixture is not too moist add more of the beaten
egg. Knead very well for I 0 minutes or until mixture is completely smooth. Divide into 8 portions and form each into a flat circle. Put 14
teaspoonful of filling in the middle. close the meat mixture around it, pinching
edges together. Flatten gently to form a small round patty. Shallow fry on a heavy griddle
or frying pan lighth greased with ghee or oil. Serve hot. If serving these as cocktail
snacks and making them bite-size, it is easier not to use a filling but to serve
with mint chutney from our Chutney section for dipping. |
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| Tikka Kebab Recipe (also called Boti Kebab in Punjab, India) |
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Ingredients:
1 lb. boneless mutton or chicken cut into cubes
2 tsp ginger-garlic paste
2 tsp cumin powder
1 tsp roasted cumin powder
1/4 tsp black pepper powder
1/2 cup curd
1 tbsp vinegar
1/2 tsp red chilli powder
1 tsp. garam masala
Salt to taste
2 tbsp ghee
6 black pepper
5 green cardamom,coarsely ground
Juice of 2 limes |
Method:
Mix ginger and garlic and all spices in yogurt and marinate the meat
Dip the meat in ghee and arrange the pieces on skewers
Roast, grill or bake for 15-20 minutes, turning from time to time.
Now baste with lime juice and sprinkle black pepper
and cardamom powder and roast for another five minutes.
Serve hot with sliced onion and sauce. |
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