SEEKH AND YOU SHALL FIND KEBABS

In preparation for a new chum coming over for supper on Saturday night with strict instructions from her to make tandoori style type stuff and kebabs, I thought I would try out my Seekh Kebab making skills.

Very, very easy and a decent end result. Although, I am afraid you will just have to believe me as I devoured them before realising that the only shot I took was as blurry as my memory of New Year's Eve 1984. The one where college chums who, like me, had stayed in town to study for our finals, found me naked at the bottom of the stairs to our student flat with the obligatory traffic cone. Ah, happy days.

Anyhow.

I got my butcher to grind up a pound of lamb shoulder ( a better cut for this as it has more fat )

I then made a paste of green chilli, oniion, garlic, ginger, corriander stalks and lemon zest.

I mixed this in with the meat and added the spices. Garam Masala, cumin, corriander, cinnamon and hot chilli powder, a little salt and white pepper.

I then mixed in one whole egg.

I formed the mixture into long sausage shapes around metal skewers and then wrapped the cylinders in cling film ( plastic wrap ) which allows one to work the meat along the skewer without it falling off.

I then left to set in the fridge for an hour or so. Better even to pop it in the freezer for an hour.

Simply grilled until charred on each side they are best served with a salad of red onion ( softened in water acidulated with lemon juice ) and tomato along with a raita of yoghurt and cucumber.

I may well add these to the menu for tomorrow