Standard Recipe Card – Dish 1

Name of Dish: Lamb seekh kebab Portion Nos: 3

Portion Size: 150 gms
Cooking Method Grilling
Used:
Equipment Used: Skewers, drip tray, pot

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☒ Workflow schedule ☐ Other
Ingredients Weight kg/l/unit
Keema (lamb mince) 500 g
vinegar 15 ml
garlic paste 7 gm
ginger paste 7 gm
salt 45 gm
black pepper 7 gm
garam masala 7 gm
coriander 30 gm
green chillies 15 gm
oil 40 ml
lemons 70 ml

Cookery Method/Cooking Steps:

For the marination:

1.In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.

2.Then add garlic paste, ginger paste, salt and black pepper as per taste.

3.Add chopped coriander leaves and green chillies.

4.Refrigerate the meat mixture, covered, to marinate for at least 2 hours.

For the kebabs:

1.About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and
place on to a grill over a drip tray on a tandoor
2.Brush them with oil and cook for another 2 minutes.

3.Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.