Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, March 11, 2011

Lamb Kebabs

Recipe No: 216
I started making Kebabs with Chicken but switched it to Lamb later. I still don’t know which one I like the most, as both of them will stand hand in hand with one another in taste. This is how I did...
Ingredients                              Makes 10
  • Boneless Lamb………………...300 grams (with fat preferred; cut, wash and dry as well as you can; or use an equivalent quantity of ground Lamb)
  • Ginger chopped………………..1 Tablespoon
  • Garlic chopped………………...1 ½ Tablespoons
  • Onion chopped…………………2 Tablespoons
  • Coriander Leaves chopped…2 Tablespoons
  • Butter…………………………..…1 Tablespoon (optional, I added Butter as the Lamb I used was lean)
  • Egg………………………………...1 small
  • Salt………………………………...3/4 Teaspoon
  • Wooden/ metal skewer……..10 no
  • 1 Tablespoon melted Butter to baste
To toast lightly
  • Red Chilly Powder…………….1/2 Teaspoon
  • Coriander Powder…………….3/4 Teaspoon
  • Garam Masala Powder……..1/2 Teaspoon
  • Fennel Powder………………….1/2 Teaspoon (Peringeerakam)
Method of Preparation
  1. Soak the Skewer in cold Water for around 30 minutes.
  2. Lightly toast Red Chilly Powder, Coriander Powder, Garam Masala Powder and Fennel Powder in a dry pan till fragrant. Keep it aside till ready to be used.
  3. Grind Lamb as smooth as possible.
  4. Mix in Ginger, Garlic, Onion, Coriander Leaves, Butter, Salt, Egg and the lightly toasted Powders to the ground Lamb; grind one more time to blend everything well.
  5. Divide this into 10 equal portions.
  6. With the help of lightly oiled hands press the Meat on to the skewers so that it forms an even Kebab.
  7. Place it on a tray that can be used for broiling.
  8. Preheat the broiler for 5 minutes on high.
  9. Place the Kebabs 4-5 inches down from the heating filament (1st or the 2nd rack from the top depending on your oven) for 5-6 minutes on one side.
  10. Baste it with melted Butter and turn it over. Broil the second side of the Kebabs for 3-4 minutes or till it is cooked through and starts to brown here and there.
  11. Serve hot with Pita Bread, Salad or Rice (The yellow Rice I served is Basmati Rice cooked with a pinch of Turmeric Powder).
Notes:
  • Grind Lamb and the other ingredients as well as possible, otherwise the Kebabs will become tough. Also include some Lamb fat while grinding.
  • Make sure to avoid all the tendons and other tough tissues from the Meat before grinding.
  • Moisture is an enemy in this dish; so try to wipe the Meat as dry as possible.
  • Use a small Egg in the recipe. If the Egg is big use only half.
  • You have to soak the wooden skewers in order to prevent it from burning under the broiler. If you are using Metal skewers, please avoid this step.
  • There are chances that juices may ooze out of the Meat while cooking and it is not desirable to cook the Kebabs in the juices (will result in steaming). So use a pan with hole in it and allow the juices to drip into a bottom pan. Line the bottom pan with Aluminum foil to make cleaning easy. 
  • The cooking time varies with oven; so adjust it according to yours.
  • Chat Masala goes excellent with Kebabs; sprinkle on top of the Kebabs if you like.
  • In the broil mode only the top filament/ burner of the oven works; that is the reason why, one should place the pan near the top for maximum heat.
  • Kebab sticks are found in most of the stores that sells small kitchen gadgets.
 





Make it, enjoy the deliciousness and 
serve it to your family with love…

9 comments:

SheenaBabu said...

Looks perfect....nice pics

onlyfishrecipes said...

these kababs look so tempting !you have a wonderful space.....there's an award galore waiting for you in my space...plz accept it!

Jaisy James said...

wow superb kandittu kazhikkan tonnunu

Vimitha Anand said...

Wow looks like a restaurant style kebab...

Reshmi said...

delicious kebab.. u've an excellent collection of recipes.. love to follow u!!!

Neenu Praveen said...

pls accept an award frm me.

Priya said...

Wowww mouthwatering here, lamb kebabs looks sooo marvellous..

Sarah Naveen said...

i love kebabs..but still not dare to cook with lamb.
i love my meat to be well done always...asha ithu chicken pole nannayi cook avumo??

Asha said...

Oh yes it will... As it is ground well and also it is thin it will cook all the way through... It should cook all the way through... The time vary depending on the Oven/ broiler.

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