Tuesday, November 9, 2010
Ground Lamb/ Beef -1 lb Minced (kheema)
Fried Onions – 1 cup
Coriander - 2 tbsp, finely chopped
Green Chillies -4, finely chopped
Ginger Garlic Paste – 1 tbsp
Coriander Seeds – 2 tbsp
Dry Red Chillies – 3
Egg – 1/2 beaten
Dry Mango Powder( amchur) – 1 tsp
Peppercorns – 1/2 tsp
Garam Masala – 1 tsp
Bread Crumbs – 2 tbsp for binding
Oil – for pan frying
Wash the kheema and put in a strainer and gently press to squeezeout all the water.
In a pan, dry roast coriander seeds, dry red chillies and peppercorns until golden brown and the nice aroma is released. Remove spices from hot pan and allow it to cool, grind it to a powder. Add it to the meat and mix.
Add Fried Onions, Coriander Leaves, Green Chillies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt to the meat.
Mix all the ingredients to the kheema and knead well. Refrigerate for 1 hour.
Remove from fridge, and mix in 1/2 of a beaten egg. If the mixture seems to be runny, to hold the shape of the kebab, Add Bread Crumbs to absorb the moisture.
Pre-heat the oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the minced meat on to a hot skewer. The kheema will immediately stick to the hot skewer.
Repeat with left over mince meat on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kebabs from the skewers . Shallow fry the kebabs on a nonstick pan with 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kebabs.
Tip: If you are using the wooden skewers, soak the skewers in water for an hour before using, so it don't burn off, when you put it in the oven.