INDIAN COOKERY CLASS

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Picture to follow   LAMB KEBABS

These are a delicious blend of minced lamb, seasonings and spices, traditionally formed onto skewers and known as 'Sheek Kebabs' - 'Sheek' meaning skewer and 'Kebab' meaning food cooked over charcoal.

However, the mince used for the 'Sheek Kebabs' is quite often used to make spicy burgers which can be deep fried, shallow fried, grilled or barbecued and these burgers can be eaten with Baps and salad (MacDonald's -style), as starters or, as above as part of a meal.

 

Ingredients
½ lb. Lean lamb mince
½ small onion (finely chopped) ¼ bunch spring onions (finely chopped)
½-tsp salt
½-tsp red chilli powder
¼-tsp Garam Masala powder ¼-tsp cumin seeds
1-tblsp fresh chopped coriander
½-tblsp Gram flour
3-4 fl. oz. Sunflower oil (for shallow frying)

METHOD
1) Mix all the ingredients together to make a slightly sticky mixture that binds together well.

2) Preheat a tablespoon of oil in the frying pan.

3) Take some mince, about the size of a golf-ball, form into a round and flatten into a burger shape and place into the frying pan.

4) Fry the burger on each side for about 3-4 minutes.

5) Serve hot or cold, garnished with salad and mint and yoghurt chutney.

6) For barbecued burgers follow procedures (1) and (3) and place the burgers straight onto the barbecue grills above the charcoal, and for Sheek Kebabs, form the mince into sausage shapes around a metal skewer and place above the charcoal.