Seekh kebab kari

Seekh kebab kari

Skewered lamb in spices

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

These kebabs are marinated in a spice mixture and cooked in ghee before being simmered in curry.

Ingredients

Quantity Ingredient
750g boned shoulder of lamb
thin slices fresh young ginger

Marinade

Quantity Ingredient
2 teaspoons ground coriander
1 teaspoon Garam masala
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon nutmeg, freshly grated
4 garlic cloves, crushed
1 teaspoon salt
1 tablespoon oil
1 tablespoon lemon juice

Curry

Quantity Ingredient
3 tablespoons ghee or oil
1 onion, finely chopped
4 garlic cloves, crushed
1 stick cinnamon
4 cardamom pods, bruised
4 whole cloves
1 teaspoon chilli powder, (optional)
1/2 teaspoon black cumin seeds, lightly toasted
1/2 teaspoon Garam masala
2 fresh green chillies, seeded and sliced, to garnish
2 tablespoons fresh coriander leaves, chopped, to garnish

Method

  1. Soak 8–12 bamboo skewers in water to prevent them from burning during cooking.
  2. Cut the lamb into 2.5 cm cubes. Mix together all of the marinade ingredients in a large bowl, adding more oil if necessary to make it a spreading consistency. Add the lamb and toss well to coat. Cover and set aside to marinate for at least 2 hours, or in the refrigerator overnight if possible.
  3. Thread the lamb cubes onto the skewers alternately with the ginger slices. If the ginger has a very strong flavour, use fewer slices, say one slice of ginger to every two or three cubes of lamb.
  4. To make the curry, heat the ghee in a large saucepan or frying pan over high heat. Add the lamb skewers, a few at a time, and cook until they are browned on all sides. Remove to a plate once cooked.
  5. Reduce the heat to medium and cook the onion and garlic gently, stirring constantly, until they are golden brown. Add the whole spices and cook for a further 1 minute, then add the chilli powder, if using, and stir for a few seconds. Return the meat to the pan, add 125 ml hot water, stir well to loosen any spices stuck on the base of the pan, cover, and simmer gently until the meat is tender and the sauce has reduced and thickened. Sprinkle over the cumin seeds and garam masala, stir to combine and heat through for a further 1 minute.
  6. Serve hot, garnished with the chilli and coriander, and with rice and accompaniments or Indian breads on the side.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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