From d.anthony@talk21.com Tue Mar 9 12:55:03 2004 Date: Fri, 5 Mar 2004 10:53:30 -0000 From: David Anthony Newsgroups: uk.food+drink.indian Subject: Sheek Kebab recipie! I don't think there are enough recipes on this NG, so I thought I'd contribute. This recipe was told to me by an Asian girl who was on a Chinese cookery evening class I recently attended. If you use a frying pan / grill pan then they remain very moist, but if you grill / barbeque them they are more like you would find in a restaurant. I added the Paprika, feel free to leave it out. David Sheek Kebab (Makes 8) 1lb Lamb Mince 4 Cloves Garlic 1"x1"x2" Ginger (peeled/scraped) 1 Small onion or 1/4 of a large one 2 Birds-Eye Chillies 1 Tsp Salt 1/4 Tsp Ground Corriander 1/4 Tsp Ground Cumin 1/4 Tsp Garam Masala 1/4 Tsp Hot Chili Powder 1 1/4 Tbsp Cornflour 1/4 Tsp Paprika (Optional, mainly for colour) Mince the onion, garlic an ginger as finely as possible. De-seed the chillies and slice as finely as possible. Mix everything together in a bowl (Yes, you'll have to get your hands involved to do it properly). Shape into small beefburger shapes, or pat aound kebab skewers. Grill or barbeque.