These Juicy Lamb Seekh Kababs are easy to make and perfect for any occasion. A recipe that you will always treasure. #HappyCookingToYou #FoodFusion #7up
Written Recipe: bit.ly/3bGbNSG
Recipe in English:
Ingredients:
-Sabut lal mirch (Button red chillies) 6-7
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Ajwain (Carom seeds) 1 tsp
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 1
-Lamb/Mutton boneless 750g
-Charbi (Fat) 60g
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 medium
-Hari mirch (Green chillies) 6-8
-Lehsan (Garlic) cloves 7-8
-Adrak (Ginger) 2-inch piece
-Lemon juice ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 1 tsp
-Baking soda ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Ghee (Clarified Butter) 1-2 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
Directions:
-In a frying pan,add button red chillies,coriander seeds,cumin seeds,carom seeds,cloves,cinnamon stick,mix well and dry roast until fragrant.
-Let it cool.
-In a spice mixer,add roasted spices and grind to make a powder & set aside.
-In a chopper,add lamb/mutton along with fat,mint leaves,fresh coriander,onion,green chillies, garlic,ginger,lemon juice,red chilli powder,garam masala powder,baking soda,salt,Kashmiri red chilli powder & chop until well combined.
-Take out in a bowl,add prepared spice mix,clarified butter,mix well and knead for 4-5 minutes.
-Give coal smoke for 2 minutes,cover & refrigerate for 30 minutes.
-With the help of greased hands,take a mixture (75g) & skew on metal skewer (makes 13-14).
-In a frying pan,add cooking oil and grill/ pan fry kababs on medium flame until done.
-Serve spicy lamb seekh kababs with salad & 7up!
How to Store?
-Grill kabab directly on low open flame for 2 minutes (partially cooked).
-Let them cool completely before storing.
-Partially cooked kababs can be stored in an airtight container for up to 1 month.
-Don’t thaw uncooked seekh kababs.
Recipe in Urdu:
Ajza:
-Sabut lal mirch (Button red chillies) 6-7
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 & ½ tbs
-Ajwain (Carom seeds) 1 tsp
-Laung (Cloves) 5-6
-Darchini (Cinnamon stick) 1
-Lamb/Mutton boneless 750g
-Charbi (Fat) 60g
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 medium
-Hari mirch (Green chillies) 6-8
-Lehsan (Garlic) cloves 7-8
-Adrak (Ginger) 2-inch piece
-Lemon juice ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 1 tsp
-Baking soda ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Ghee (Clarified Butter) 1-2 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
Directions:
-Frying pan mein sabut lal mirch,sabut dhania,zeera,ajwain,laung aur darchini dal ker ache tarhan mix karei aur khushbu anay tak dry roast ker lein.
-Thanda ker lein.
-Spice mixer mein roasted spices dal dein aur ache tarhan grind ker ka powder tayyar ker lein & side per rakh dein.
-Chopper mein lamb/mutton charbi ka saath,podina,hara dhania,pyaz,hari mirchein,lehsan,adrak, lemon juice,lal mirch powder,garam masala powder,baking soda aur Kashmiri lal mirch powderd al ker ache tarhan chop ker lein.
-Bowl mein nikal lein,tayyar spice mix aur ghee dal ker ache tarhan mix karein aur 4-5 minutes kliya ache tarhan ghond lein
-2 minutes kliya koyla ka dhuwan dein aur 30 minutes kliya refrigerate ker lein.
-Greased haathon ki madad sa mixture (75g) lein aur metal skewer per laga lein (makes 13-14).
-Frying pan mein cooking oil dal dein aur kababs ko darmiyani ancch per grill/ pan fry ker lein.
-Spicy lamb seekh kabab ko salad & 7up ka saath serve karein!
How to Store?
-Kabab ko directly low flame per 2 minutes kliya paka lein (partially cooked).
-Kabab ko store kernay sa pehlay thanda ker lein.
-Partially cooked kabab ko airtight container mein dal ker 1 month tak store ker saktay han.
-Uncooked seekh kabab ko freeze na karein.