Ingredients:
- Sabut lal mirch (Button red chillies) 6-7
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Ajwain (Carom seeds) 1 tsp
- Laung (Cloves) 5-6
- Darchini (Cinnamon stick) 1
- Lamb/Mutton boneless 750g
- Charbi (Fat) 60g
- Podina (Mint leaves) handful
- Hara dhania (Fresh coriander) handful
- Pyaz (Onion) 1 medium
- Hari mirch (Green chillies) 6-8
- Lehsan (Garlic) cloves 7-8
- Adrak (Ginger) 2-inch piece
- Lemon juice ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Garam masala powder 1 tsp
- Baking soda ¼ tsp
- Namak (Salt) 2 tsp or to taste
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Ghee (Clarified Butter) 1-2 tbs
- Koyla (Charcoal) for smoke
- Cooking oil 2-3 tbs
Directions:
In a frying pan,add button red chillies,coriander seeds,cumin seeds,carom seeds,cloves,cinnamon stick,mix well and dry roast until fragrant.
Let it cool.
In a spice mixer,add roasted spices and grind to make a powder & set aside.
In a chopper,add lamb/mutton along with fat,mint leaves,fresh coriander,onion,green chillies, garlic,ginger,lemon juice,red chilli powder,garam masala powder,baking soda,salt,Kashmiri red chilli powder & chop until well combined.
Take out in a bowl,add prepared spice mix,clarified butter,mix well and knead for 4-5 minutes.
Give coal smoke for 2 minutes,cover & refrigerate for 30 minutes.
With the help of greased hands,take a mixture (75g) & skew on metal skewer (makes 13-14).
In a frying pan,add cooking oil and grill/ pan fry kababs on medium flame until done.
Serve spicy lamb seekh kababs with salad & 7up!
How to Store?
Grill kabab directly on low open flame for 2 minutes (partially cooked).
Let them cool completely before storing.
Partially cooked kababs can be stored in an airtight container for up to 1 month.
Don’t thaw uncooked seekh kababs.
Ajza:
- Sabut lal mirch (Button red chillies) 6-7
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Ajwain (Carom seeds) 1 tsp
- Laung (Cloves) 5-6
- Darchini (Cinnamon stick) 1
- Lamb/Mutton boneless 750g
- Charbi (Fat) 60g
- Podina (Mint leaves) handful
- Hara dhania (Fresh coriander) handful
- Pyaz (Onion) 1 medium
- Hari mirch (Green chillies) 6-8
- Lehsan (Garlic) cloves 7-8
- Adrak (Ginger) 2-inch piece
- Lemon juice ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Garam masala powder 1 tsp
- Baking soda ¼ tsp
- Namak (Salt) 2 tsp or to taste
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Ghee (Clarified Butter) 1-2 tbs
- Koyla (Charcoal) for smoke
- Cooking oil 2-3 tbs
Directions:
Frying pan mein sabut lal mirch,sabut dhania,zeera,ajwain,laung aur darchini dal ker ache tarhan mix karei aur khushbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal dein aur ache tarhan grind ker ka powder tayyar ker lein & side per rakh dein.
Chopper mein lamb/mutton charbi ka saath,podina,hara dhania,pyaz,hari mirchein,lehsan,adrak, lemon juice,lal mirch powder,garam masala powder,baking soda aur Kashmiri lal mirch powderd al ker ache tarhan chop ker lein.
Bowl mein nikal lein,tayyar spice mix aur ghee dal ker ache tarhan mix karein aur 4-5 minutes kliya ache tarhan ghond lein
2 minutes kliya koyla ka dhuwan dein aur 30 minutes kliya refrigerate ker lein.
Greased haathon ki madad sa mixture (75g) lein aur metal skewer per laga lein (makes 13-14).
Frying pan mein cooking oil dal dein aur kababs ko darmiyani ancch per grill/ pan fry ker lein.
Spicy lamb seekh kabab ko salad & 7up ka saath serve karein!
How to Store?
Kabab ko directly low flame per 2 minutes kliya paka lein (partially cooked).
Kabab ko store kernay sa pehlay thanda ker lein.
Partially cooked kabab ko airtight container mein dal ker 1 month tak store ker saktay han.
Uncooked seekh kabab ko freeze na karein.
