Chef's Recipes

Mela Indian's lamb seekh kebabs

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.

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.