Ground lamb kebabs (Seekh kebab) from The Indian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 373) by Monisha Bharadwaj

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mint and cilantro chutney (Pudine ki chutney)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • valbe on April 04, 2022

    Straight forward and easy. Recipe suggests making the meat mixture and allowing to marinate in refrigerator at least one hour before, or preferably overnight. Kebabs are baked in a 200C oven and served with the book's Mint and Coriander chutney.

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