Recipe of the week: lamb skewers by Romy Gill

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

To serve:

  • 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.

book cover

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. Recipe of the week: lamb skewers by Romy Gill

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