Imagine… you are sitting at one of India's iconic gymkhana clubs. You’re on the lawns, there’s a gentle breeze, and then a peacock struts by. You sip your gin and tonic as you discuss the wonders of the Taj Mahal from your excursion the day before. The sun is now setting, it is the golden hour… the waiter brings you a plate of small kebabs to enjoy with your aperitifs. You take a bite and, for just a moment, life is perfect.
Category: Kebabs & Roasted Meats
500g Lamb Mince (or your mince of choice, see notes)
60g Onion, finely diced
15g Garlic Paste (or cloves of garlic, finely chopped)
15g Ginger Paste (or fresh ginger, finely chopped)
2 tbsp Coriander Leaves, chopped
1-2 Green Chillies, chopped (to taste)
1 tsp Oil
1 tsp Salt
5½tsp (10g) Mrs Balbir Singh’s Cocktail Kebab Blend†
*References to measuring spoons above mean level measuring spoons.
Step 1: make the mixture
Mix all the ingredients together in a food processor or mixer until they are combined well and the mince has become finer. Depending on your food processor this should take about a minute, or perhaps fifteen seconds longer.
Step 2: form the kebabs
With slightly wet hands, form each kebab, by scooping out a small size ball of the mixture. You may use a mini seekh kebab shape, meatball shape, or a small disc shaped patty.
Step 3: cook the kebabs
In a non-stick frying pan heat a small amount of oil. Add the kebabs to the pan and cook on a medium heat, turning them to brown all around (approx. 3-4 minutes on each side). The number of kebabs that you cook at a time will depend on the size of your pan.
Alternative Grill Method: Brush or spray each kebab with a little oil and grill under a medium heat or barbecue on each side until cooked through.
Note: Skewers are not necessary for this recipe, however if using wooden skewers soak the skewers first to avoid them burning during cooking.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)