Seekh Kebabs In Curry Sauce Recipes

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

SEEKH KEBAB WITH MINT CHUTNEY

Steps:

• Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
• Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
• Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.

SEEKH KEBABS IN CURRY SAUCE

Steps:

• Combine all the ingredients for the seekh kebabs in a bowl and mix well, split the mince into 14 balls.
• Take each ball, place a skewer through the centre and shape the mince into a sausage shape around it. Dab a little water onto palms to stop mince from sticking to palms
• Heat 2tbsp of oil in a frying pan and cook the seekh kebabs on medium heat, turning frequently so they cook evenly. The kebabs should be light -medium brown when cooked
• Remove from pan and set aside on plate with kitchen paper
• For the curry sauce, heat oil, add onions and garlic, cook on high heat for 10 minutes
• Add all other ingredients and cook on medium heat for 15 minutes, making sure any moisture from the tomatoes has evaporated.
• Remove skewers from seekh kebabs by twisting the skewer both ways and then pulling
• Add the kebabs to curry sauce, mix carefully , garnish with coriander. Place lid on pan and turn off heat
• Serve with mint yoghurt, salad and chapatti

SEEKH KEBAB CORN DOGS WITH MINT MUSTARD SAUCE

Steps:

• For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and sprinkle with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Add the garlic-ginger paste and lemon juice to the meat mixture and gently combine everything.
• Thread the meat mixture on soaked skewers to form a hot dog shape. (If you have time, refrigerate the meat kebabs for 30 minutes before searing.) Add the ghee to a griddle pan over medium-high heat and allow to melt and heat thoroughly. Add the kebabs and cook until just seared on all sides. Remove from the heat and allow to cool slightly.
• For the mint-mustard sauce: Meanwhile, add the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside.
• For the corn dogs: In a deep-sided pot, heat 3 inches oil to 350 degrees F.
• Pour the Dosa Batter into a tall glass. Gently pat each kebab to remove any excess moisture, then dip it in the batter. Ensure that the entire kebab is coated. Place dipped kebabs in the hot oil, in batches, and cook until golden brown and puffed, 2 to 3 minutes. Remove and serve with mint-mustard sauce.
• Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours.
• Wash and soak the flattened rice in water for 5 minutes.
• Strain, then combine in a blender and put just enough water to cover the rice and lentils. Blend to a smooth batter.
• Pour the batter into a large bowl. It should reach halfway up the side, giving enough space for the batter to rise during fermentation. Cover the container loosely (not airtight) and rest in a warm place overnight.
• Add the salt and mix gently to combine.