Mutton Seekh Kebab | 40 Minutes
Prep & Cooking Time – 40mins
Serves – 2 People
Level – Easy
- 400g Mutton Mince
- 1 Brown Onion
- 2 Cloves of Garlic
- 1 Fresh Green Chilli
- Juice of 1/2 a Lemon
- 25g Fresh Coriander
- 1 tbsp Cornflour
- 1 tsp Ground Garam Masala
- 1 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Turmeric
- 1/2 tsp Black Mustard Seeds
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
What gives the Mutton Seekh Kebabs such a rich flavour is the spice mix and you can really bolster the spices natural flavours by toasting them.
So, over a low heat, toast your unground spices. The cumin, coriander and mustard seeds in particular. Once the mustard seeds start jumping up at you, then it’s time to take them off the heat.
Once, you’ve done that you’ll want to grind them up. This can be done with most modern blenders, or a pestle and mortar.
Next, dice the onion, coriander and garlic.
Now, you can combine the onion, garlic, fresh coriander, spices and mince, with a generous pinch of salt and pepper. Work it like bread dough until the ingredients are combined and evenly spread.
Now, take your skewers and oil them. This prevents the meat sticking to it. You’ll then have to form the spiced Mutton Seekh Kebab mix into sausages along the skewer.
They’ll then take a few minutes to solidify. So, now is the time to pre-heat your grill and brush it lightly with oil.
Now, place the Mutton Seekh Kebabs on the grill for around 15 minutes. Make sure to turn them every 3-4 minutes. You want a nice evenly charred outside, while retaining a juicy inside.
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