I’ve eaten sheekh kebab in a few places while in Srinagar, says Romy Gill – it’s a popular appetizer and I’m a big fan. This recipe has a perfect balance of flavors and is super easy to make at home.
For 3-4 people
- 1kg chopped (chopped) lamb (ideally leg meat)
- 2-3 tsp Kashmiri chili powder
- 1½ tsp salt
- 1 tsp dried mint
- 1 tsp ground cumin
- 1 tsp saffron threads
- 1 tsp black cardamom seeds, crushed to a powder in a pestle and mortar
- ½ tsp black cumin seeds, crushed into powder in a pestle and mortar
- Handful of fresh coriander leaves, chopped, plus extra for serving
- 1 large egg, lightly beaten
- sliced shallots
- lime wedges
- Chutney of your choice (optional)
- Mix all ingredients except the egg in a large mixing bowl. Mix together and knead like a dough until well combined. Cover and refrigerate for 1 hour.
- Remove from the refrigerator, then place the mixture in a food processor. Add the egg and mix into a paste.
- Divide the mixture into 6 equal portions. Wet your hands with cold water and shape each portion around a skewer, gently pressing and shaping into a long sausage. Wet your hands again and smooth the surface of each kebab.
- In the meantime, prepare a grill or preheat the oven grill on high.
- Grill the skewers on the hot grill or under the grill for 8-10 minutes, flipping after 5 minutes and turning frequently until well browned and cooked on all sides.
- Serve sprinkled with coriander and sliced shallots, with lime wedges for squeezing and your choice of chutney if you like.
Taken by On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh by Romy Gill, published by Hardie Grant for £27. Photography by Matt Russell. To buy from The Week Bookshop for £21.99 call 020-3176 3835.
https://www.theweek.co.uk/arts-life/food-drink/956425/romy-gill-skewered-lamb-kebabs Recipe of the week: lamb skewers by Romy Gill