SANJEEV KAPOOR’S SCHOOL OF FOOD
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Dum ke kabab
Prep time: 15 mins Cooking time: 1 hour 30 mins Makes 24 450g minced mutton (keema) 1/2 tbsp green papaya paste 2.5cm cinnamon stick, roasted 4 green cardamoms, roasted 3 cloves, roasted 1/2 tsp allspice (kabab chini), roasted 1 tsp chironji or charoli (available in the Indian food aisles of major supermarkets), roasted 1 tbsp grated dried coconut ( khopra), roasted 3 dried red chillies, broken into pieces, roasted 1/2 tsp caraway seeds (shahi
jeera), roasted 2 medium onions, sliced and deep fried 3 green chillies 2 tbsp chopped fresh coriander leaves 3-4 garlic cloves 1cm ginger, finely chopped 1 1/2 tsp chickpea flour (besan), roasted 1/4 cup cream 3/4 cup yogurt, whisked 1 tbsp lemon juice Pinch of red chilli powder Pinch of garam masala powder 1 1/2 tbsp ghee, for basting Mint leaves, to serve
1 Mix minced mutton with papaya paste and leave for 15 minutes before grinding the mixture into a smooth paste.
2 Grind together cinnamon, cardamom, cloves and allspice to a fine powder. Set aside.
3 To make the coconut paste, grind chironji, coconut, dried chillies, caraway seeds, fried onion, green chillies, coriander leaves, garlic and ginger until smooth.
4 Mix mince with the spice powder, coconut paste and roasted chickpea flour and grind the meat twice. Add cream, half the yogurt, lemon juice and salt. Cover and refrigerate for 30 minutes.
5 Preheat the oven to 225°C. Divide the chilled mixture into 24 equal portions and shape into balls. Grease your palms with a little oil and shape the balls into sausage shapes. Arrange on a greased tray and set aside.
6 Whisk the remaining yogurt with chilli and garam masala powders. Spoon a little of this mixture on to each kabab.
7 Cook in the oven for 20 minutes, basting with ghee every now and then. Serve hot garnished with mint leaves.