Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh cilantro leaves
- 1/4 cup finely chopped fresh parsley leaves
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp red chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp salt
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, onion, mint, cilantro, parsley, ginger paste, garlic paste, red chili powder, cumin, coriander, garam masala, salt, breadcrumbs, and beaten egg. Mix well until all the ingredients are evenly distributed.
2. Divide the mixture into 12 equal portions and shape each portion into a long, thin sausage shape.
3. Thread each sausage shape onto a skewer, pressing the meat firmly onto the skewer.
4. Preheat the grill or grill pan to medium-high heat.
5. Brush the kebabs with vegetable oil and place them on the grill or grill pan.
6. Cook the kebabs for 8-10 minutes, turning occasionally, until they are browned and cooked through.
7. Serve hot with your favorite chutney or dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: Medium-high heat
Serving size:
Makes 12 kebabs
Nutritional information:
Calories per serving: 220
Total fat: 14g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 350mg
Total carbohydrate: 5g
Dietary fiber: 1g
Sugars: 1g
Protein: 19g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground lamb.
- Fresh mint, cilantro, and parsley can be substituted with dried herbs.
- Breadcrumbs can be substituted with almond flour or coconut flour.
- Vegetable oil can be substituted with olive oil or ghee.
Variations:
- Add chopped green chilies or jalapenos for extra heat.
- Add grated cheese to the kebab mixture for a cheesy twist.
- Use ground chicken or beef instead of lamb for a different flavor.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure the kebab mixture is well mixed and evenly distributed to ensure even cooking.
- Don't overcook the kebabs as they can become dry and tough.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Serve the kebabs on a platter with a variety of dipping sauces and fresh herbs for garnish.
Garnishes:
Fresh mint leaves, cilantro leaves, and parsley leaves.
Pairings:
- Serve with naan bread or pita bread.
- Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Cucumber raita
- Roasted eggplant dip
- Tomato and onion salad
Troubleshooting advice:
- If the kebabs are falling apart on the skewers, add more breadcrumbs to the mixture to bind it together.
- If the kebabs are sticking to the grill or grill pan, brush them with more oil before cooking.
Food safety advice:
- Make sure the kebab mixture is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Rasmanjuri Kebab is a popular Indian dish that originated in the Mughal era. It is traditionally made with ground lamb and a variety of spices and herbs.
Flavor profiles:
The kebabs are flavorful and aromatic, with a blend of spices and herbs that give them a unique taste.
Serving suggestions:
Serve the kebabs as an appetizer or main course with your favorite side dishes and dipping sauces.
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Region: Iranian