Seekh kabab from An Invitation to Indian Cooking (page 136) by Madhur Jaffrey

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

Accompaniments: Cauliflower with ginger and Chinese parsley; Rice with spinach; Rice with spinach cooked in aromatic broth; Yogurt with tiny dumplings (Boondi-ka-dahi); Poori; Paratha; Naan

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 lamb for beef chuck, and mint for a portion of Chinese parsley.

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