How to Make Indian Lamb Shish Kebabs Asian Cooking Recipe Cuisine

India Lamb Shish Kebabs

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 1/2 tsp coriander seeds, toasted

4 pods green cardamom, toasted

1/3 tsp grains of paradise seeds, toasted (or heaping 1/4 tsp)

1/2 tsp aniseed, toasted

1/2 piece mace, toasted

3 cloves, toasted

1/2 tsp cumin seeds, toasted

1/2 tsp black peppercorns, toasted

2 eggs

2 lbs ground lamb or ground beef, not too lean

1/2 cup cashew nuts, chopped and ground to a paste

2 tbsp melted butter for basting

1/2 cup finely chopped onion

1 tbsp peeled and finely chopped fresh ginger

8 finger-length green chilies, deseeded and finely chopped

1/2 cup finely chopped fresh cilantro leaves

20 skewers (soak if bamboo)


Directions:

In a mortar or food processor, grind the toasted spices to a powder. Set aside 1 tsp of the ground spices for the basting butter. 

In a large bowl, whisk the eggs. Add the ground meat and mix to combine. Add the cashew nut paste and all but the reserve teaspoon of the ground spices. Knead the mixture until all of the ingredients are completely combines. Let rest in the refrigerator for 1 hour.

In a small bowl, mix the melted butter with the remaining teaspoon of ground spices and set aside for use as a basting sauce.

Wet your hands and spread the ground meat on the skewers. Leave enough room on one end of the skewer to easily handle it. If you're using bamboo skewers, the kebab should be not more than 1/2 inch in diameter.

Prepare grill with high heat. Just before grilling, oil the hot grate. Place the skewers on the grate over the high heat zone and grill each side for about 2-3 minutes while basting regularly with the spiced butter. Remove from the grill and set the kebabs on top of a wire rack to cool slightly.


After a few minutes, place the skewers on the grill over the high heat zone and baste with the spiced butter. Grill for an additional 2-3 minutes or until a nice crust has formed. Serve hot. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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