Sheek Kebabs.
Ingredients.
1 teaspoon of coriander seeds.
1 teaspoon of cumin seeds.
1 clove.
2.5cm / 1 inch piece of ginger root peeled and chopped.
1 teaspoon of ground turmeric.
1 fresh red chilli, deseeded and chopped.
1/2 a teaspoon of ground cinnamon.
1 teaspoon of ground black pepper.
1/2 a teaspoon of salt.
125g / 4oz minced (ground ) beef.
350g / 12oz of minced (ground ) lamb.
1 onion chopped finely.
1 egg.
Method.
1. Grind together the coriander, cumin, clove and ginger in a pestle and mortar, or blender. Mix in the turmeric, chilli, cinnamon, pepper and salt.
2. Combine the spice mixture with the beef, lamb and onion.
3. Make a well in the center of the meat mixture, add the egg and mix in thoroughly.
4. Divide the meat mixture into eight equal portions and press each portion around an oiled skewer to form a sausage shape about 10cm /4 inches long and 2.5cm /1 inch thick.
5. leave to rest in the refridgerator for at least 1 hour.
6. Cook the kebabs under a preheated medium grill for about 20 minutes, turning once or twice, until the meat juices run clear when the thickest part of the meat is pierced with the point of a sharp knife.
7. Serve with salad and cucumber raita.
Serves 4 to 8.
