Name: Ground Lamb with Scallions in a Saffron-Rose Sauce (Gulab Seekh Kebab)
Yield: Serves 8
Cuisine: India
Ingredients: 1 pound ground lamb; Bamboo or metal skewers; ½ teaspoon cayenne (ground red pepper); ¼ cup firmly packed fresh mint leaves, finely chopped; Vegetable cooking spray; ¼ teaspoon saffron threads; ¼ cup dried rose petals, crumbled (see Tip); 1 cup half-and-half; 1 teaspoon Kashmiri garam masala; 1¼ teaspoons coarse kosher or sea salt; 6 medium-size cloves garlic, finely chopped; 3 scallions (green tops and white bulbs), finely chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

An appetizer curry like this one can easily turn out to be a main-course offering, especially if you serve it with Nimmy Paul’s Tomato Rice. The mellow spices in the lamb, drenched with the aromas from the rich saffron-rose sauce, offer a great contrast to the gamey flavor of the meat. For those of you who prefer a different ground meat, beef or pork can be used as an alternative.