Awadi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India, The Awadh region has been greatly influenced by Mughal cooking techniques. Kebabs are an integral part of Awadhi. Lucknow is proud of its Kebabs. There are several varieties of popular Kebabs in Awadhi Cuisine viz. Kakori Kebabs, Galawat Ke Kebabs, Shami Kebabs, Boti Kebabs, Patil Ke Kebabs, Ghutwa Kebabs, and Sheekh Kebabs are among the known varieties.
Sheek Kebab originally prepared from beef mince on skewers and cooked in a charcoal fire. Now lamb mince is prepared for its soft texture. While the lamb is the traditional meat for this dish, depending on personal preference and culture or religious taboos other meat can be used.
These Kebabs are traditionally cooked using a tandoor, which is a type of oven popular throughout India and the Middle East, though other types of oven or grills can work as well.
In my family, we love Mughlai cuisine. Ingredients of sheek kebab are very common. so I thought to give it a try. Before making it in the oven I was not very sure that it would come out good without griller or tandoor. The magic of Indian spices and flavor played a big role in this recipe. Except for the smoky flavor of the tandoor, its taste is awesome.
Preparation Time - 20 minutes and extra 2 hours for marination
Ingredients
Lamb mince - 1lb
Onion paste 1/2 cup
Ginger and Garlic Paste - 2 tbsps
Red chili powder - 1 tbsp
Turmeric Powder - 1 tbsp
Oil - 1tbsp
Garam Masala Powder - 2 tsp
Coriander Powder - 1 tsp
Chat Masala - 1 tsp
Coriander Leaves - 1/2 cup
Butter or Full Cream - 2 tbsp
Kasuri Methi -1tbsp
Salt to taste
Method
In a bowl, combine mince along with all ingredients. Using your hand knead them for five minutes.
Cover it up and put it in the freezer for at least 2 hours.
Preheat oven to 410 F . Take a small portion from the mixture. Using wet hands shape the mixture into a sausage and press it in a bamboo skewer to make out a kebab.
In a baking tray spray some oil and line up kebabs. cook in oven for 10 minutes then flip it up and bake it for another 10 minutes till charred and cooked.
Serve with Green Chutney and Butter Naan.
Tips- If you are using bamboo skewers then soak them in cold water for 1 hour to avoid burning. Oven temperature is varies depend on brand.
Reference- Wikipedia
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