Malai Seekh (Skewered Creamy Lamb Kebabs)

Recipe Ingredients

50		Cashew nuts or pieces
1		Egg
450		Minced lamb
1		Onion - roughly chopped (small)
25		Fresh root ginger - peeled and chopped
2		Garlic cloves - peeled (small)
2		Fresh green chillies - seeded and chopped, up to 4
15		Coriander leaves - including tender stalks, chopped
15		Fresh mint leaves or 1tsp mint chutney - up to 20
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Balti garam masala
2 tablespoons	30ml	Double cream
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Vegetable or corn oil
		Onion rings - cucumber slices and lemon wedges to garnish

Recipe Instructions

Put the cashews in a food processor and blend until coarsely chopped. Add

the remaining ingredients, except the garnish, and blend until smooth.

Transfer the mixture to a covered container and chill in the fridge for

1-2 hours. You can leave it in the fridge overnight if you wish.

Preheat the grill to high. Remove the grid from the grill pan and line

the pan with foil. Divide the lamb mixture in half and make four equal

portions from each half. Grease the palms and fingers of your hands and

carefully moult each portion on to a skewer, patting and stretching it

gently into a 15cm long sausage shape.

Arrange the kebabs in the grill pan and place under the hot grill, about

15cm away from the element. Grill for 5 minutes then carefully turn the

kebabs over and grill for a further 5 minutes.

Remove from the heat and carefully slide the meat off the skewers with a

knife. Transfer to a serving plate and garnish with onion rings, cucumber

slices and lemon wedges.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Laxmi Hiremath in the San Francisco Chronicle, 6/92

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