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FUSION OF FLAVOURS
Indian food writer and chef Romy Gill takes us on a culinary adventure to discover the unique and tantalising little-known dishes of Kashmir and Ladakh
SHEEKH KEBAB (SKEWERED LAMB KEBABS)
Serves 3-4 Takes 25-30 minutes, plus chilling
“While in Srinagar, I ate sheekh kebab at a few places – it is a popular appetiser and I am a huge fan. This recipe has a perfect balance of flavours and is super easy to make at home.”
INGREDIENTS
• 1kg/2lb 4oz minced lamb (ideally leg meat)
• 2-3 tsp Kashmiri chilli powder
• 11/2 tsp salt
• 1 tsp dried mint
• 1 tsp ground cumin
• 1 tsp saffron strands
• 1 tsp black cardamom seeds, crushed to a powder in a pestle and mortar
• 1/2 tsp black cumin seeds, crushed to a powder in a pestle and mortar
•A handful of fresh coriander leaves, chopped, plus extra to serve
• 1 large egg, lightly beaten
To serve
• Sliced shallots
• Lime wedges
• Chutney of your choice (optional)
1. Combine all the ingredients except the egg in a large mixing bowl. Mix together, kneading as you would a dough, until well combined. Cover and refrigerate for 1 hour.
2. Remove from the refrigerator, then place the mixture in a food processor. Add the egg and blend to a paste.
3. Divide the mixture into 6 equal-sized portions. Wet your hands with cold water and mould each portion around a skewer, gently pressing and shaping each into a long sausage. With damp hands, smooth the surface of each kebab.