Seekh Kabab (Ground Lamb Kabab)

Kababs, (sometimes written as kabob, kebab, or kebob) in its many variants, are found in many Middle Eastern cuisines and were first introduced to India by the Mughals, an Islamic imperial power which ruled India during the 16th – 19th centuries.

Seekh Kababs, one of the most popular versions, is minced meat flavored with an array of spices cooked over charcoal fire. Minced lamb was found to have a softer texture than beef and became the meat of choice for the Mughal emperors early on. It also did not offend the cooks, who were often Hindu.

The best seekh kababs I have had were at El Kauser restaurant which is located in a very posh area, Chanakya Puri, in New Delhi. This is a drive in restaurant.   They are best known for their meat biryani and seekh kababs. The kababs are so soft that they melt in your mouth and so took on the name, reshmi, or silk, kababs.

Directions

1. Put ground lamb in a large mixing bowl.
2. Add all the ingredients except onions, coriander leaves and sour cream to the food processor and grind them to fine paste adding oil and sour cream slowly throughout.
3. Add onions and coriander leaves and pulse till coarsely ground.
4. Add the mixture to ground meat and mix well into a smooth dough.
5. Cover it with plastic wrap and let it marinate for two hours in the refrigerator.
6. Preheat the oven to 400 degrees F.
7. Cover a baking sheet with the aluminum foil and keep it aside.
8. Divide the mixture into 30 portions making each portion should be about the size of a lime.
9. Oil your palms and take a portion and roll it between your palms giving it a shape of a sausage.
10. Repeat with the remaining portions and keep place side by side (with about an inch of space).
11. Cook them in the preheated oven for 20 minutes on the middle rack.
12. Take the tray out after 20 minutes and drain all the liquids out. Turn the oven to broil and flip the kababs.
13. Brush them with the oil and keep them in the oven for 5 to 7 minutes.
14. The color should be a light golden brown. Be careful not to overcook otherwise they will dry up.

Tip

• Seekh kababs can also be cooked on a charcoal grill.  The portioned meat will need to be threaded on the skewers.  Grill for 15 to 20 minutes and brush them with butter and grill them for 5 minutes until golden brown

Serve hot with yogurt mint chutney.  Can be garnished with onion rings and lemon slices.