Lamb Seekh Kabab

Lamb seekh kabab was a speciality dish made in my father’s family. My aunt Tabby Chachi was the expert. This recipe is close to what my aunt makes but not quite the same. None of us will ask her what that magic ingredient is that she puts in her dish! This is my family recipe, which I hope my boys will learn one day and make in their own kitchens. It is very versatile and goes well with a simple salad like the Lobia (page 266) or with a potato dish, such as Baghare Aloo (page 104) or the more elaborate Khaas Aloo (page 208). It is quick to cook and great to prepare when you are entertaining, as all the prep can be done in advance and the kabab can be cooked at the last minute.

Serves: 6-8 (Makes about 30 kababs)

Ingredients

• 2 tbsp gram flour (besan)
• 1kg lean minced lamb
• 2 tbsp ginger paste
• 2 onions (about 250g), finely chopped
• 1 tbsp Kashmiri or medium chilli powder
• 2 green chillies, finely chopped
• 1 egg, beaten
• 2 tbsp full-fat Greek-style yoghurt
• 4 tbsp chopped coriander leaves
• 1 tsp garam masala
• 2 tsp salt
• 4 tbsp ghee, melted butter or vegetable oil
  
  

Garnish (optional)

• onions, sliced into rings
• lime or lemon wedges
• whole green chillies
  
  

METHOD

In a cast-iron frying pan or heavy-based pan, dry roast the gram flour over a medium–high heat, stirring continuously to prevent it from burning, until it loses its raw smell and darkens a couple of shades. Put the roasted flour in a bowl, add all the remaining ingredients (except the ghee/butter/oil) and mix well to form a paste-like consistency.

You can cook the kababs on a barbecue or an indoor grill. If using a barbecue, wait until the coal has reduced to glowing embers. If cooking indoors, preheat the grill to medium–low. Line the grill tray with foil.

You will need about 30 metal skewers (seekh) to cook the kababs. Oil your hands, as the mixture will be sticky, and divide the mix into about 30 balls. Insert a skewer into the middle of each ball, then press tightly along the skewer until you have a 5–6cm ‘tube’ of meat. Leave 6cm of space at the top of the skewer: if you leave too much space it will be more difficult to take the kabab off the skewer.

Cook on the barbecue or grill, turning frequently to ensure even cooking and basting with the ghee, butter or oil. (If easier, you cangently ease out the skewers and arrange the kababs on a foil-lined baking tin.) Once the kababs start to darken, after 7–8 minutes, increase the grill heat to high and cook for a further 7 minutes.

Serve with a garnish of sliced onions, lime or lemon wedges and whole green chillies.