Seekh Ka Babs
Ingredients
·
500 gms. Boneless meat
·
1/2 cup (150 gms.) Curd
·
2 tbsp. (15 gms.)
Ground parched gram (chana)
·
1 tbsp. Desiccated coconut
·
1/2 tsp. salt 4 -
6 Ground cardamoms
·
1 tsp. Red pepper
·
1 tsp. Ground mace
·
1 Pinch
ground nutmeg
·
1 tsp. Ground cumin seeds
·
1 tsp. Ground poppy seeds
·
3 tsp. Ground black pepper
·
paste of 1/2 " Ginger, 12 Cloves garlic, 1/2
(30 gms.) Onion
·
1 tbsp. (15 gms.) Oil.
Method
·
Place mutton in the food processor bowl. Mince into a fine paste.
·
Blend all ingredients, except meat and oil, to make a masala paste.
·
Mix minced meat with the paste and leave for 1/2 hour to marinate.
·
Shape the mixture over skewers in the form of seekhs. Apply oil on
seekhs. Place skewers on a rack.
·
Push rack into a preheated grill chamber with burner on "high' position.
Leave for a few minutes.
·
Rotate skewers periodically to ensure uniform grilling. It takes about 10
minutes to cook.
·
Remove and serve hot with slices of tomato, onion, cucumber, lemon
wedges and mint chutney.
SAG GOSHT
Ingredients
·
450 gms. Boneless tender lamb
·
6 tbsp. Curd
·
2" Ginger
·
4 Cloves
garlic.
·
1" stick Cinnamon
·
2 Bay leaves
·
4 Green cardamoms
·
7
Ground peppercorns
·
6 Ground cloves
·
1 tbsp. Ground cumin seeds
·
1
tsp. Garam masala
·
1/2 tsp. Chilly powder
·
1/2 tsp. ground coriander
.seeds
·
1 tsp. salt.
·
450 gms. Spinach
·
3 tbsp. Ghee
·
1 (50 gms.) onion
Method
·
Remove excess fat from meat. Wash and dry. Place in a bowl. Add curd and
mix well.
·
Place half of the ginger and garlic in Food Processor Bowl. Chop, and
remove to a plate.
·
Place the remaining ginger and garlic in the feeder tube. Slice fine.
·
Remove to a plate. Halve the onion. Slice and remove.
·
Add chopped ginger and garlic to the meat.
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