Makes 12
Gilafi Seekh is a delicious variation of Lamb Seek Kebab. It has the added flavours of red and green peppers and they are combined with fresh mint and coriander. These ingredients are folded into the meat mixture at the very end to retain their colour and texture, making the kebabs visually more appealing.
Ingredients
- 50g/2 oz raw cashews
- 1 large egg
- 50g/2 oz mild cheddar cheese, cut into small chunks
- 2.5 cm/1” cube of root ginger, roughly chopped
- 3 large garlic cloves, roughly chopped
- 700g minced lamb
- 1 teaspoon salt or to taste
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon chilli powder
- 1/2 teaspoon dried chilli flakes
- ¼ of a large green pepper, finely chopped
- ¼ of a large red pepper, finely chopped
- 1 tablespoon chopped fresh mint leaves, finely chiopped
- 15g/½ oz coriander leaves and stalks, finely chopped
- 50g/2 oz butter, melted
Method
- You will need: 12 metal or bamboo skewers (soak bamboo skewers in cold water for 30 minutes before use to prevent burning)
- In a food processor blend together the cashews, egg, cheese, ginger and garlic.
- Add the meat, salt, cumin, garam masala and chilli powder. Blend until everything is well incorporated.
- Transfer the mixture to a large mixing bowl and add the chilli flakes, both types of peppers, mint and coriander. Don’t be tempted to put these ingredients in the processor. Using them this way creates a spectacular appearance. Cover the bowl and chill for 1 hour. It can be left in the fridge for 24 hours.
- Pre-heat the grill to high and line a grill pan with foil, then brush with some oil.
- Brush 12 metal skewers with oil. Bambook skewers can be used without oil.
- Divide the mixture into 12 equal sized portions and mould each one into a sausage shape on the skewers. Arrange the skewers on the prepared grill pan and brush them generously with some of the melted butter. Grill approximately 13cm (5”) below the heat source for 5-6 minutes. Turn them over, brush with the remaining melted butter and grill for 3-4 minutes. Remove and serve immediately with a garnish salad and mango chutney, if liked. They can be grilled on the barbecue for a sensational charcoal flavor.
Mridula was born in Assam, the tea-growing area in north east India. When she moved to England she turned her childhood passion for cooking to a highly successful career. Mridula is Consultant to Mango Lounge, the award-winning Indian restaurant in Windsor. For more information click here
H&C News has also tried out Mango Lounge, to see how we got on take a look here