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Photo: S. Subramanium

succulent Mutton seekh kabab prepared by Monish Gujral

Mutton seekh kababs or as foreigners call them sheesh kabab is an amazing dish which can be used both as a starter or the main course. Personally, I can make a main course of it. Historically, it is said to date back to Babur’s court!

But I am partial to it for personal reasons as well. This is a very special dish as I have very fond memories of it. In my younger days, every time kababs were ordered at my house I would eat them rolled in naans, much before my mother could lay out the dinner for everyone else. I remember sneaking into the kitchen and digging into one of these rolls while the guests were in the drawing room. Ah, my mouth still waters at the thought of that.

Since these kebabs are very delicate to handle, first make one kabab to see that it doesn’t break. These delicious kababs taste the best when eaten with naan. When dipped in a spicy mint chutney all the flavours are brought out well.

500 gms minced lamb (keema)

1 beaten egg

1 onion finely chopped

2 green chillies, finely chopped

5 tsp red chilli powder-

1 tsp ginger chopped

5 tsp garam masala

Salt to taste

2 tbsp green coriander chopped

1 lemon cut into wedges

Combine all the ingredients together, except the last two ingredients, in a bowl and mix thoroughly. Divide the mixture into eight balls. Skewer each ball and with wet hands to make two-inch long kababs. Put the skewer inamoderately hot tandoor for five to six minutes. Take the skewers and baste with some oil. Then put it back in the tandoor for five to six minutes. Repeat till all the kababs are done. Arrange the kababs on a platter and garnish with green coriander and lemon wedges.

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