Click to Enlarge
This is a real winner because it has no added fat, preparation and cooking is easy and above all it provides a sensational taste and flavour profile. Beef, Lamb, Turkey or Chicken meat can be used. The fat content can be further reduced by using Chicken or Turkey. This is my take on a traditional North Indian kebab - Mridula Baljekar.
15 Minutes plus marinate overnight
50g Blanched Almonds
|1 tbsp Channa Dhal (Yellow Split Peas)|
|2 tbsps Sunflower Seeds|
|2 dried Red Chilles, scissor snipped|
|1 tbsp White Poppy Seeds|
|50g whole Milk Plain Yogurt|
|700g lean Minced Lamb, Beef, Turkey or Chicken|
|2 tsps finely grated Root Ginger|
|4-5 Garlic Cloves, crushed|
|1 tsp Ground Turmeric|
|1 tsp Ground Cumin|
|1 tsp Garam Masala|
|½ tsp teaspoon Salt or to taste|
|1 tbsp Fresh Mint Leaves, finely chopped or ½ tsp Dried Mint|
|2 tbsps chopped Fresh Coriander Leaves|
|2 Fresh Red Chillies, finely chopped|
Wedges of lime, Red Onion Rings
1. Pre-heat a small cast iron or other heavy pan over a medium heat. When hot, turn the heat down to low and add the Almonds. Stir for 1 minute and add the Channa Dhal or Yellow Split Peas, Sunflower Seeds and Chillies (in that order). Stir and roast for 1 minute, then add the Poppy Seeds. Roast for a further minute, stirring and remove from the heat. Do not allow Poppy Seeds to darken. Transfer the ingredients to a plate to prevent roasting further. Allow to cool, then grind them in a spice grinder or coffee mill until fine. Do not worry if the Almonds are not absolutely fine.
2. Put the Mince in a large mixing bowl and add the ground mixture along with all the remaining ingredients. Mix thoroughly and knead it for 1-2 minutes. Cover and chill for at least an hour or overnight in the fridge.
3. Pre-heat the oven to 190ºC, 375ºF, Gas Mark 5. Spread the spiced Mince in an oven-proof dish (30cm/12"x15cm/6"). Using the back of a metal spoon, tidy up the edges by pushing them inwards so that you have a neat, oblong shape. Smoothen the top with the spoon. Bake in the centre of the oven for 30 minutes.
4. Allow it to rest for 5-6 minutes, then cut into squares. Transfer the Kebabs to a serving dish and strain some of the cooking juices over them. Discard the remainder. Serve garnished with the ingredients listed above.
This recipe is from Mridula Baljekar's book Fat Free Indian Cooking published by John Blake Publishing.
© Mridula Baljekar. All rights reserved.