|
Sali
Seekh |
|
Succulent
meat kebabs |
|
|
| 2 lbs.
Ground Beef or Ground Lamb |
| 1/4th cup
Onions, finely chopped |
| 1/4th cup
Ginger paste |
| 1/3rd cup
Cilantro/ Coriander leaves, finely chopped |
| 3 Green
Chilies |
| 1/2
teaspoon White Pepper powder (Use black pepper powder if white
is unavailable) |
| 2
teaspoons Garam masala |
| 2 Eggs |
| 2
Tablespoons Bread Crumbs |
| 1/2 cup
Salted Cashews, ground coarsely |
| 1 ˝
teaspoon Salt (or according to taste) |
| For
basting: 2 tablespoons Butter |
|
| Whisk the
eggs in a bowl. Add them to the ground beef/lamb. Mix well. Now
add all the remaining ingredients to the meat except the butter
and mix well. Keep aside for 15 minutes. |
| Preheat
oven to 325 degrees F.
|
| Skewer
Version: Divide into 12 equal balls. Using a wet hand spread
each ball along the length of each skewer making each kebab 5
inches long.
Quick
Tip: The skewers used should be at least 1/2
an inch thick, so that the meat stays on while cooking. You will
find these at gourmet cookery stores. The meat will have the
tendency to fall off when you use thin skewers.
|
| Baste with butter and grill on an open grill for 3
to 4 minutes.
|
| Non-Skewer
Version: If you are not using skewers. Divide the meat into
24 to 30 balls. Place on a cookie sheet ˝ inch apart. Quick
Tip: Always line the pan with a heavy foil to collect the
drippings, so that cleaning is a breeze. |
| Bake in
the oven for 10 to 12 minutes. |
| Remove and
hang the skewers to let the excess moisture drip off,
(approximately 2 minutes). |
|
| Remove the meatballs from the pan and sauté in a
hot pan, in butter for a couple of minutes.
|
| Serve with
Mint Chutney and Onion Salat. |
|
