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Malai Seekh (Skewered Creamy Lamb Kebabs)


Cashew nuts or pieces
Minced lamb
Small onion – roughly chopped
Fresh root ginger – peeled and chopped
Garlic cloves(small) – peeled
Fresh green chillies – seeded and chopped
2 to 4
Coriander leaves – including tender  stalks, chopped 
Fresh mint leaves
15 to 20

Mint chutney
1 tsp
Ground cumin
2 tsp
Balti garam masal
1 tsp
Double cream
2 tbsp
1 tsp
Vegetable or corn oil
2 tbsp
Onion rings, cucumber slices and lemon wedges
to  garnish

Put the cashews in a food processor and blend until coarsely chopped. Add the remaining ingredients, except the garnish, and blend until smooth. Transfer the mixture to a covered container and chill in the fridge for 1-2 hours. You can leave it in the fridge overnight if you wish.

Preheat the grill to high. Remove the grid from the grill pan and line the pan with foil. Divide the lamb mixture in half and make four equal portions from each half. Grease the palms and fingers of your hands and carefully mould each portion on to a skewer, patting and stretching it gently into a 15cm long sausage shape.

Arrange the kebabs in the grill pan and place under the hot grill, about 15cm away from the element. Grill for 5 minutes then carefully turn the kebabs over and grill for a further 5 minutes.

Remove from the heat and carefully slide the meat off the skewers with a knife. Transfer to a serving plate and garnish with onion rings, cucumber slices and lemon wedges.