Kebabs Recipe
Meals commence with Papads, Chaat and Bitings, before Kebabs, Matka and Karahi, followed by Biryani and Pilau.
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Ingredients
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Starters
Kebabs
Accompaniments
Curries
Rice
Method
Starters
- 1
Crisp Papads
Heat the vegetable oil in a deep frying pan to 180°C (medium-high). Fry papads one or two at a time for 10–20 seconds until puffed and crisp, turning once. Drain on paper towels. Keep warm and crisp in a low oven (100°C) if making ahead.
- 2
Aloo Chaat
Parboil the cubed potatoes until just tender, drain and pat dry. Heat 1 tbs oil in a skillet and fry potato cubes in batches until golden and crisp, about 6–8 minutes per batch. Combine fried potatoes in a large bowl with chopped onion, tomatoes, green chilies, coriander, lemon juice, tamarind chutney and mint chutney. Sprinkle chaat masala and salt to taste, toss gently. Serve immediately on a platter alongside papads.
- 3
Bitings (Spiced Mix)
Warm 2 tbs oil in a small pan, add roasted peanuts and roasted chana and toast for 2 minutes over medium heat, stirring to coat. Remove from heat, cool slightly, then mix with sev, chaat masala, red chili powder and salt to taste. Transfer to a bowl for guests to nibble.
Kebabs
- 4
Seekh Kebab Preparation
In a large bowl combine minced lamb, finely chopped onion, garlic paste, ginger paste, green chilies, garam masala, coriander powder, cumin powder, salt, chopped coriander, chopped mint and beaten egg. Mix thoroughly by hand until mixture is sticky and cohesive (5–7 minutes). Refrigerate for 30 minutes to firm up.
- 5
Shape and Cook Seekh Kebabs
Divide the mixture into 10–12 portions. Wet your hands slightly, thread each portion onto a skewer, forming long cylindrical kebabs. Brush with 1–2 tbs oil. Grill on a hot preheated grill or char on a cast-iron pan for 10–12 minutes, turning every 2–3 minutes until browned and cooked through (internal temp ~75°C). Alternatively, bake at 200°C for 15–18 minutes, turning once.
- 6
Chicken Tikka Marinade
In a bowl combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, red chili powder, salt and 1 tbs oil. Add chicken cubes, toss to coat thoroughly, cover and refrigerate for at least 1 hour or up to 4 hours for best flavor.
- 7
- 8
Accompaniments
- 9
Mint Chutney
In a blender combine fresh mint, fresh coriander, green chili, lemon juice, salt and 4 tbs water. Blitz to a smooth paste, add water a tablespoon at a time to reach desired consistency. Taste and adjust salt or lemon. Chill until serving.
- 10
Cucumber Raita
Whisk yogurt until smooth. Fold in grated cucumber, roasted cumin powder and salt. Chill for 15 minutes to let flavors meld. Serve cold alongside kebabs and curries.
Curries
- 11
Matka Gosht (Lamb in Clay Pot)
Heat 4 tbs oil in a heavy pot or directly in a clay pot (if using, soak and dry as appropriate). Add sliced onions and sauté until golden brown. Add garlic and ginger paste and cook 1 minute. Add lamb pieces and brown on all sides over medium-high heat (6–8 minutes). Stir in chopped tomatoes, turmeric, red chili powder and salt. Reduce heat, add yogurt and mix well. Cover and simmer gently for 60–75 minutes until lamb is tender (if using a clay pot, cook on very low heat for 75–90 minutes). Stir occasionally and add a splash of water if too dry. When lamb is tender, stir in garam masala and chopped coriander, cook 2 more minutes. Adjust seasoning and keep warm.
- 12
Chicken Karahi
Heat 4 tbs oil in a heavy karahi or skillet over medium-high heat. Add cumin seeds and let them sizzle 15 seconds. Add chicken pieces and brown lightly (6–8 minutes). Add minced garlic, julienned ginger and green chilies; sauté 1–2 minutes until fragrant. Add chopped tomatoes and salt; cook uncovered, stirring occasionally, until tomatoes break down and oil separates from the masala (12–20 minutes). Add garam masala and chopped coriander, toss to coat. Simmer for a further 4 minutes. Finish with fresh coriander and serve hot.
Rice
- 13
- 14
Par-cook Rice and Prepare Chicken
Add soaked rice to the boiling spiced water and cook until the rice is 70–80% done (about 6–8 minutes). Drain and set aside. For the chicken: heat ghee in a pan, add fried onions and browned chicken pieces, stir in yogurt, biryani masala and garam masala; simmer 5–8 minutes so chicken is well seasoned (if raw chicken was used, ensure cooked through before layering).
- 15
Layer and Dum Cook Biryani
In a heavy-bottomed pot, spread a layer of half the par-cooked rice, then the chicken and onion mixture, then the remaining rice. Sprinkle the saffron soaked in warm milk over the top and drizzle 1–2 tbs ghee. Cover tightly with a lid (seal with dough if available) and cook on very low heat (dum) for 25–30 minutes so flavors meld. Rest 10 minutes, then gently fluff before serving.
- 16
Simple Pilau
Rinse 2 cups basmati rice and soak 15 minutes. In a medium pot heat 2 tbs ghee, add cumin seeds and bay leaf until fragrant. Add drained rice, stir to coat in ghee for 1 minute. Add 3 cups water, peas (if using) and salt; bring to a boil then reduce to low, cover and cook 12–15 minutes until rice is tender and water absorbed. Fluff with fork and keep warm.
