Mela Indian's lamb seekh kebabs

Name: Mela Indian's lamb seekh kebabs
Total time: 35 min
Ingredients: 1.2 kg minced lean lamb; 2 onions, very finely chopped; 1 tbsp finely grated ginger; 1 tbsp finely chopped garlic; ½ cup finely chopped mint; ½ cup finely chopped coriander; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp mild paprika; 1 tsp chilli powder, or to taste; 60 ml vegetable oil (¼ cup); Naan bread, melted butter and nigella seeds, to serve; Chaat masala (see note), mint leaves and lemon wedges, to serve; ½ cup dried Kashmiri chillies, halved lengthways, seeds removed, soaked in ¾ cup cold water until softened (1-2 hours; see note) (15gm); 1 small garlic clove; 3 tsp vegetable oil; 1 cup plain yoghurt (280gm); 1 tsp cumin seeds, coarsely ground with a mortar and pestle; 1/4 cup finely chopped cucumber

Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.

Feb 12, 2017 1:00pm

By Mela Indian

30 mins preparation
5 mins cooking plus soaking, marinating

"I'd love the recipe for Mela Indian's lamb seekh kebabs." - Glen Zhang, Como, WA

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Ingredients

1.2 kg minced lean lamb
2 onions, very finely chopped
1 tbsp finely grated ginger
1 tbsp finely chopped garlic
½ cup finely chopped mint
½ cup finely chopped coriander
2 tsp ground cumin
2 tsp ground coriander
2 tsp mild paprika
1 tsp chilli powder, or to taste
60 ml vegetable oil (¼ cup)
Naan bread, melted butter and nigella seeds, to serve
Chaat masala (see note), mint leaves and lemon wedges, to serve

Chilli paste

½ cup dried Kashmiri chillies, halved lengthways, seeds removed, soaked in ¾ cup cold water until softened (1-2 hours; see note) (15gm)
1 small garlic clove
3 tsp vegetable oil

Raita

1 cup plain yoghurt (280gm)
1 tsp cumin seeds, coarsely ground with a mortar and pestle
1/4 cup finely chopped cucumber

Method

Main

1
For chilli paste, drain chillies, transfer to a small blender, add garlic and oil and process, scraping down sides occasionally, until smooth. Season with salt to taste. Makes 60ml (¼ cup) and will keep refrigerated for 2 days, or can be frozen for 6 months.
2
Combine 1 tbsp chilli paste, lamb, onion, ginger, garlic, herbs, spices and 2 tsp fine salt in a large bowl. Knead well by hand until combined and mixture has firmed up. Cover with plastic wrap and refrigerate to marinate (2-3 hours). If using wooden skewers, soak 12 skewers in water.
3
For raita, mix yoghurt, cumin and a pinch of salt in a bowl and refrigerate until required. Fold in cucumber just before serving.
4
Heat barbecue or grill to medium-high. Mould ½ cup lamb mixture around each skewer to form a sausage shape. Transfer to a tray and brush generously with oil. Grill kebabs, turning regularly, until just cooked through (6-8 minutes).
5
Brush naan bread with melted butter and scatter with nigella seeds. Scatter kebabs with chaat masala and mint, and serve with lemon wedges, raita and naan bread.

Notes

Chaat masala, a spice blend, and Kashmiri chillies are available from Indian food stores and Herbie's Spices (herbies.com.au). Mela's chefs use a mix of dried chillies, including Kashmiri, for the chilli paste.