Ground lamb with scallions in a saffron-rose sauce (Gulab seekh kebab) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 95) by Raghavan Iyer

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

Accompaniments: Griddle-cooked eggplant with a garlic-yogurt sauce (Baingan bhurani); Radishes and greens with ginger and garlic (Mooli ka saag); Nimmy Paul's tomato rice (Tamatar biryani); Cabbage and cucumber "slaw" with roasted peanuts (Bund gobhi kakadi nu salade)

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

  • Eat Your Books

    Can substitute ground pork or ground beef for lamb. The recommended garam masala is Kashmiri p. 29.

  • TrishaCP on April 01, 2023

    I agree the sauce was thin, but it was very flavorful. We grilled the lamb on 3 metal skewers (rather than dividing into 8), and it was not too dry.

  • amraub on October 02, 2012

    This curry has an interesting mix of flavours with the saffron and rose. I wish the sauce was a little bit thicker though. The meat also seemed a bit dry for us.

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