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Fry seekh kabab recipe ingredients

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Fry seekh kabab recipe ingredients

500 gms Lamb Mince(Keema)
Brown Color
3/4 teaspoon Garam Masala
1 teaspoon Garlic clove (Lasun) paste
1 tblsp Raw Papaya Paste
1 teaspoon Ginger root (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 teaspoon thick Cream (Malai)
2 Onion (Pyaj)
2 teaspoon Carom Seeds / Thyme (Ajwain)
2 teaspoon Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger root (Saunth)
1 teaspoon Pepper (Kali Mirch)
1/2 teaspoon Nutmeg Powder(Jaiphal)

Steps to make seekh kabab:


  • Wash the keema and include a strainer and lightly press to squeezeout all of the water.
  • Mix all of the ingredients towards the keema and knead well.
  • Keep aside for one hour.
  • Heat a gas oven or perhaps an electric oven using the skewers.
  • Have a big ball from the keema mixture and hold a warm skewer carefully within the other hands.
  • Press the mince onto a warm skewer.
  • The keema will immediately keep to the hot skewer.
  • Repeat with remaining mince on the rest of the skewers.
  • Put the skewers within the oven.
  • Keep rotating the skewers from time to time.
  • When cooked, lightly take away the kababs in the skewers with the aid of a napkin.
  • Shallow fry the kababs on the nonstick pans in 1 tablespoon oil.
  • For everyone sprinkle some chat masala and fresh lemon juice around the kababs.

Related: Mughlai Recipe

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