Wednesday, September 10, 2008
I’ve been in the mood for Indian food, especially seekh kebab. My version may not be completely authentic, it’s not even in the form of a kebab, but the flavors are true, and it sure hits the spot. I served it on a bed of Spiced Basmati Rice* and with a side of cauliflower with ginger, nigella, and chile.
Seekh Kebab-Style Lamb
1 pound ground lamb
1 large egg
1/3 cup grated onion
¼ cup minced cilantro
1 small jalapeno, seeded and minced
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
Freshly ground black pepper
Canola oil, for greasing the grill grate
Mix together the lamb, egg, onion, cilantro, jalapeno, coriander, and cumin. Season generously with salt and pepper. Divide into 12 equal portions and gently form each portion into a ball. Gently pat each ball into the shape of a small patty.
Heat the grill to high. Grease the grill grate with canola oil using a heat-proof brush. Add the patties and cook without disturbing for 7 to 8 minutes, or until they release from the grate and are crusty and brown. Using a spatula, turn the patties and continue to cook over high heat another 6 to 7 minutes, or until cooked through. Moisture will pool on the surface of the patties and they will be firm to the touch when they are done. Remove the patties to a plate, tent with foil to keep warm, and allow to rest 5 minutes before serving.
Serves 4. The uncooked lamb patties will be very moist and soft, so to prevent sticking, handle them with a light touch, be sure to preheat your grill thoroughly, and grease the grill grate well.
*For the Spiced Basmati Rice recipe and everything you ever wanted to know about searing, plus dozens of fabulous searing recipes, look for my book Seared to Perfection in stores in the fall of 2010.