Seekh Kebab
Instructions
1. In a stainless steel pan, dry roast Coriander Seeds, Dry Red Chilies (broken) and Whole Black Peppercorns until golden brown and aroma is released. Remove spices from hot pan and allow to cool.
2. Wash and drain Meat and blot with a paper towel to absorb as much moisture as possible.
3. To the Meat, add Fried Onions, Cilantro (Coriander Leaves), Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt.
4. Grind the cooled whole spices into a fine powder and add it to the meat.
5. Mix well (hands work great!), cover and keep in the refrigerator for 1 hour to marinate.
6. Remove from fridge, and mix in 1/2 of a beaten egg. If the mixture seems to wet to hold the shape of the kebab, Bread Crumbs can be added to absorb the moisture.
7. Heat a little Oil on a skillet.
8. Shape the Meat mixture into 3 inch ovals, slightly flatten them and place them on the hot Oil.
9. Brown the kebabs on one side, then flip them over and brown on the other side.
10. Serve hot with Mint Chutney.
