Prep 1 hr
Cook 30 mins
From today's Thursday magazine; this is the winning recipe of the week. It is submitted by Azra Ahsan. Serve these at your next appetiser party!
- 500 g mince meat
- 3 cm ginger
- 1 medium onion
- 1⁄2 bunch coriander leaves
- 5 -6 green chilies
- 3 teaspoons roasted chana
- 5 -6 cashews
- 3 cm raw papayas
- 1 teaspoon cumin or 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- red chile
- oil, to fry
- 1 piece charcoal
- 1 teaspoon ghee
- Wash the mince meat.
- Put into a sieve and press to remove excess water.
- Grind the next seven ingredients mentioned (after mince meat) to a paste.
- Combine the mince with the paste, powdered masalas (garam masala, cumin-corriander powder and red chilli powder) and salt.
- Mix very well.
- Put the mince in a large bowl.
- Make a depression in the centre.
- Light the charcoal till it is burnt red.
- Keep it in the centre.
- Pour a tsp.
- of ghee on it.
- Cover the bowl immediately.
- Keep aside for 20 minutes.
- Remove the charcoal.
- Mix the mince well again.
- Take equal sized balls of mince.
- Shape them in long seekh kebabs.
- Slide them into the greased pan.
- Using a spoon pour little oil on the kebabs.
- Change the side when they are reddish brown, allow the other side to cook well.
- Enjoy hot seekh kebabs with chutneys, naan, paratha, rice, etc.
- You may also put these in a brown bag, jump into your wagon and go enjoy these on a picnic!