Reshmi Kebab is a modern British recipe (from British Indian Restaurants) for a classic starter of minced (ground) lamb mixed with ginger-garlic paste and spices shaped on sketwers and cooked in a tandoor or kettle barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Reshmi Kebab.
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Here is another classic BIR starter, and the Reshmi kebab (Or 'kabab' as it's sometimes called) is made from minced (ground) lamb combined with plenty of Asian spices that add both colour and flavour to the meat. The lamb mixture is then formed around skewers before roasting in a tandoor. The secret to reshmi kebabs is not to over-work the lamb, or they will become tough. Also, if you make a large batch, you can cut any leftover kebabs into rounds. These rounds make an excellent meat addition to any curry. Though usually prepared in a tandoor, they also work well in a kettle barbecue (or any barbecue with a lid) as this also gives them a smoky flavour. At a pinch you can cook under a grill (broiler) or in a griddle pan. Reshmi kebabs originate in Mughal cuisine and there are two methods to make it: either with minced (ground) meat or with chunks of meat (also known as Gola Kebabs). In both cases they are formed or threaded on skewers before cooking.
Ingredients:
1 tbsp lemon juice
1 tbsp garlic and ginger paste
2 tbsp tandoori masala
1 tbsp garam masala
1 tsp ground cumin
2 tsp paprika
1 tbsp powdered coriander
1 tbsp red Kashmiri chilli powder
1 small bunch of fresh coriander, chopped
pinch of methi (dried fenugreek) leaves
1 tsp salt
1 tsp freshly-ground black pepper
400g minced (ground) lamb
Method:
Combine the spices and herbs in a large bowl. Stir well to combine. Pre-heat your barbecue, grill (broiler) or griddle pan and let them warm up.
Add the minced (ground) lamb to the bowl with the spices. Using your hands mix everything together until uniformly combined.
Divide the reshmi lamb mixture into four equal portions. Clean, then wet your hands and shape the lamb mixture into balls. Roll and compress each ball into a sausage shape then push your kebab skewer through the centre of each ball in turn.
Holding the handle of a skewer in one hand, using your other hand to gently press and work the lamb into an elongated sausage shape. Ideally, you want it to be uniformly thick along its length to ensure even cooking time.
Place the skewers on your barbecue and cook for about 10 to 15 minutes, turning frequently until nicely browned all over and cooked through. Alternatively cook under a grill (broiler) or on a griddle pan.
Serve accompanied by a leafy side salad and a thick wedge of lemon.
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