Seekh Kebab (Minced Meat Roasted on Skewers)

Ingredients:

1. 1 lb. ground beef
2. 1 tsp. lime/lemon juice
3. 2 tbsp. roasted ground coriander seeds
4. Blended green chillis to taste
5. 2 tbsp. gram flour OR 1 egg yolk
6. 1 tbsp. garlic paste
7. 1/2 tsp. garam masala
8. 1/4 cup finely chopped fresh coriander leaves
9. Salt to taste

Method:

• Knead the ground meat until it is sticky.
• Add salt and lime/lemon juice and leave for a couple of hours to become tender.
• Mix remaining ingredients with the meat. Knead thoroughly.
• Divide the mixture into 30 equal balls.
• Pass the skewer through the middle of each ball. Wet your hands and start pressing the meat gently on to the skewer. Rotate the skewer with one hand while you press the meat gently with moist fingers of the other hand.
• The kebab should be shaped to 3 - 4 inches in length.
• Grill on BBQ or broil in the oven.
• Gently turn the skewers. If a jerky movement is used, the meat may fall into the fire.
• Kebabs can be served with cucumber or cut onion rings and blended green chillis.
• Kebabs can also be rolled in a naan with onions, cucumbers and blended green chillis.

Coconut Chutney

Ingredients:

1. 1/2 pkg. frozen grated coconut (from oriental stores)
2. 4 -6 green chillis (or to taste)
3. Fresh coriander leaves
4. 2 tbsp. lime/lemon juice
5. 1/2 tsp. salt (or to taste)
6. 1/4 tsp. garlic (optional)

Method:

• Defrost grated coconut.
• Blend green chillis, coriander leaves, lime/lemon juice, salt and garlic
• Mix grated coconut and the blended mixture
• Serve with Kababs, Samosas and Bhajias

Meat Samosas

Ingredients: Step (a):

1. 1 lb. ground beef OR chicken OR veal OR turkey
2. 1/2 tsp. salt
3. 1/2 tsp. ginger paste
4. 1/2 tsp. garlic paste
5. 2 tbsp. lemon/lime juice
6. 1/2 tsp. cumin powder
7. 1/2 tsp. blended chillis (or to taste)
8. 1 onion finely chopped
9. 1 tbsp. chopped coriander
10. 1/2 tsp. garam masala
11. 1 tsp. chopped green chillis (optional)
12. Oil for deep frying

Step (b):

1. 2 tbsp. all-purpose flour
2. water

Step (c):

1. Samosa pastry (available at Indian Stores) or Spring Roll pastry (available in Chinese Stores).

Method:

Step (a):

• Cook meat on medium heat, stirring and breaking all lumps until all pinkness gone.
• Add salt, ginger, garlic, cumin powder, chillis. Continue cooking until mixture is dry.
• Cool the mixture and add finely chopped onions, chopped fresh coriander, chopped green chillis, garam masala and lime/lemon juice.

Step (b):

• Make a smooth paste from all purpose flour and water.

Step (c):

• Fold samosa wrappers - take one strip, use a centre point and fold both sides into centre to make a "v" pouch, put in the meat mixture in the pouch and fold over the remaining sides, making sure all three corners are sealed. Apply flour paste to the fold over sides and seal forming a triangle.
• Heat oil and deep fry samosas on medium heat, turning often for a golden brown colour. For crisp, smooth pastry, make sure the oil is not too hot. Drain on paper towel to remove excess oil.
• Serve with lime or lemon wedges or coconut chutney.
• Makes 22.