Dum Ke Kabab

Name: Dum Ke Kabab
Yield: Makes 24
Cuisine: Indian
Ingredients: 1½ teaspoons besan (chickpea/gram flour); 4 cloves garlic; ½-inch (1-cm) piece fresh ginger, chopped; 2 tablespoons chopped fresh cilantro; 3 green chiles, stemmed and halved; 1-inch (2½-cm) cinnamon stick 4 green cardamom pods; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon table salt; 1 pound (500 grams) ground lamb; 1 quart (800 ml) vegetable oil; ½ teaspoon red chile powder; 3 dried red chiles, stemmed and broken in half; 1 teaspoon magaz (melon seeds); ½ teaspoon white poppy seeds; ½ cup (125 grams) plain yogurt, whisked; 1 medium onion, peeled and cut into rings; 1½ tablespoons ghee; 1 lemon, cut into wedges; A few sprigs fresh mint; ½ teaspoon allspice berries; 3 whole cloves; 2 onions, sliced; ¼ teaspoon garam masala (spice mix); ½ teaspoon caraway seeds

Oven-baked lamb kebabs

Preparation info

Makes
24

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

These oven-baked kebabs are silky smooth in taste and get their great depth of flavor from all the spices that are dry-roasted and ground before being added to the meat.

Ingredients

1 quart (800 ml) vegetable oil
2 onions, sliced
1</

Asia
India
Starter

Method

Put the oil in a deep-fryer and heat to 375°F/190°C. Add the sliced onions and fry until golden. Remove with a slotted spoon and drain on paper towels. Set aside.
Place a medium nonstick pan over medium heat. Add the cinnamon, cardamom, and cloves, and dr