Lamb Recipes - Husseini Seekh Kebabs

Ingredients

• 5 cm/2 in ginger root

• 8 cloves garlic

• 5 ml/1 tsp cumin seeds, roasted

• 6 dried red chilies

• few fresh coriander (cilantro) leaves

• salt

• 900 g/2 lb leg of lamb, cubed

• 450 g/1 lb small onions

• 30-45 m1/2-3 tbsp ghee

• 600 ml/1 pt/2 1/2 cups milk

• 600 ml/1 pt/2 1/2 cups single (light) cream

• 25 g/1 oz/14 cup blanched almonds, finely grated (shredded)

• 25 g/1 oz/14 cups pistachios

• 5 ml/1 tsp ground cardamom

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Method:

1. Grind the ginger, garlic, cumin seeds, chilies and coriander to a fine paste, adding salt to taste. Rub this mixture over the lamb and leave to marinate for 2 1/2 hours.

2. Fix the meat on to skewer, placing an onion between each cube of meat. Grill on a low heat until gender and browned.

   Meanwhile, heat the ghee, milk, cream, almonds and pistachios. Mix well and simmer until slightly thickened. Garnish with the cardamom and serve with the kebabs.