KEBABS

KEBABS 

Saffron and Cream Sauce (North India) 

A popular Kebab sauce used in North India.

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 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. 

Skewered Barbecued Lamb - Hussaini Kebab 

Ingredients: Serves 6 2 kg (4 lb) leg of lamb, boned 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 cumin 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. 

Minced Meat on Skewers (North India) - Seekh Kebab 

Ingredients: Serves: 6 750 g (11/2 lb) finely minced lamb 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: Combine all the ingredients and mix thoroughly, kneading well until mixture becomes very smooth. Divide between 6 skewers and shape into long sausages. (Use skewers that are rectangular in cross-section, because the -mixture will slip on round skewers.) Cook over glowing coals on a barbecue or under a preheated griller until browned on all sides and cooked through. Serve with rice or Indian bread, or as part of a waswan feast.

Minced Lamb and Lentil Patties (Uttar Pradesh) Shami Kebab 

Makes 8 large or 24 cocktail size patties. 

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) 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.

Method: Put lamb, onion, dhal, ginger, garlic, salt and water into a heavy saucepan and bring to the boll stirring. Cover and heat 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 1 hour. Leave to cool, and 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 10 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 light 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.