Day 2 of this week's blogging marathon and the second dish I chose as part of my Nawab Khana menu was a kebab. What an amazing creation! Ground meat and dal cooked with spices, ground again, more flavours added and then fried. I served mine with mint-coriander chutney.
I know not a lot of photos of this dish especially considering that it took me such a long time to prepare. In the end my dinner guests were waiting and I was hurriedly trying to get them into the pan to fry.
1/3 cup channa dal or yellow split peas
450g minced lean lamb
10 whole cloves
1 tsp black peppercorns
1 3/4 in/2 cm cinnamon stick
6 cardamom pods
3 bay leaves
1 1/2 tsp finely grated fresh ginger
1 large egg
2 tbsp very finely chopped onion
1 tsp very finely chopped fresh mint leaves
1 tsp very finely chopped hot green chilli.
1. Soak the dal in 1 cup of water for 2 hours.
2. Put the dal, the water it was soaking in and the minced lamb into a heavy based pan.
3. Add the cloves, peppercorn, cinnamon, cardamom, bay leaves and salt and bring to a boil. Cover, turn the heat to very low and simmer gently for 1 hour.
4. Remove the lid and boil off any water, stirring constantly. The meat must be very dry.
5. Turn off the heat and allow the meat to cool.
6. Grind the meat in a food processor until it becomes a fine paste. No whole spices should be visible. Mix in the ginger and egg.
7. Put the contents from the food processor into a bowl, cover and refrigerate for at least 2 hours or overnight.
8. Mix together the chopped onion, mint and green chillies.
9. Form smooth balls out of the meat paste. Take one ball at a time and make a deep depression in it with your thumb. Stuff a portion of the onion mint mixture into it and cover. Flatten the ball into a small patty.
10. Pour enough oil into a pan to cover the bottom to a depth of 1/2 cm and heat. Fry the patties for 3-4 minutes on each side until they are slightly crisp and a medium brown colour.
11. Drain them on absorbent paper and serve.
from A Taste of India Madhur Jaffrey 1987 Pan Books.
Apparently hubby said I got the texture and flavour fairly right with these kebabs- slight mint taste, soft and crumbly. But thank goodness he also said he's not a huge fan of kebabs. They are so much work! For me personally I prefer cooking and eating dishes that have more vegetables in them.
Check out what my fellow bloggers are cooking here.