Tikya Kababs are an almost an essential dish served in formal gatherings along with polaus. These kababs can also be eaten with chapattis or parathas.
- 1 oz (25 g) channa dhal, split
- 8 oz (225 g) fatless stewing meat
- 1 brown cardamom, ground
- 1/2 large onion, chopped
- 1 bay leaf
- 1 inch (2.5 cm) fresh ginger, chopped
- 1/4 teaspoon black pepper,
- 1 large clove garlic, chopped
- salt to taste
- 1/2 teaspoon paprika
- ghee or oil
- 1/2 teaspoon garam masala
- 1 egg yolk
- 1/4 cup chopped fresh cilantro
- fine breadcrumbs
- Soak the daal overnight, then boil in twice its volume of water. Strain off any excess water.
- Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
- Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
- The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
- For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
- For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Yields: About 8. These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.