So, you’ve read our Family Secrets and how we love to pair our kinda food with Black Dog Whisky. Well, I thought, why not be a darling and give you the recipe to the Seekh Kebabs. Well, it might not be like the ones we pick from the streets of Mahim. God knows, that guy has magic in his hands. But then again, you never know. You might ace it. Me, I am not venturing there. So, once the recipe is given, my job is done. There is only so much kitchen GPS I can handle. So, here goes.
So why kebabs? Well, when you have matured wood and toasted malt hinged on a sweet note, you do want to liven things up with something spicy. We Indians have always had a thing for ‘chatpata’ stuff. We are not afraid to experiment and more importantly, spice does not scare us. And so, when Speyside Scotland meets the bylanes of Mumbai, what transpires is an amalgamation of food and drink like no other.
This is what you are going to need.
Mutton mince 500 grams
Mutton fat 50 grams
1 medium onion chopped fine
4 – 6 green chillies chopped depending on how spicy you want it.
Chopped Coriander about half a cup – small
Ginger Garlic paste – 2 tbsp
Garam masala powder 1/2 tsp
Kashmiri red chilli powder 1 tbsp
Roasted cumin powder 1 tsp
Salt to taste
2 small Lemons
Oil for basting
Onions and mint chutney for garnishing
Once you got all your ingredients in place, pre heat your oven to about 240 degrees. Mix mutton fat, onion, green chillies and fresh coriander to the mince and grind it to fine paste like consistency. Then add all your spices and mix well. The mixture should not be too dry but of malleable consistency, else the kebabs will crack. Now make small portions and pat the mixture with moist hands. Shape them on the skewers. Cook the kebabs in the oven. Baste with oil often till well done. Don’t overcook the kebab. They need to be tender and juicy to complement your drink. Rub a little lemon juice for the added zing. Serve with fresh onion rings and chutney.
Disclaimer: This blog post content is meant only for adults above the age of 25.
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