12 October 2015

Lamb Seekh Kababs

This recipe comes to us from Leena Ezekial of Thali Supper Club as part of our Chef in the Market series at our PSU Market.


  • 1 # ground lamb
  • 2 T cashew nuts, pounded
  • ½ C fresh cilantro, finely chopped
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 egg
  • 2 tsp garam masala
  • 2 T fresh ginger, minced
  • 4 tsp vegetable or canola oil
  • Extra oil for frying
  • ½ onion, diced
  • 1 tsp ground black pepper
  • 1 tsp cayenne
  • 2 tsp salt or to taste


  1. Whisk the egg and add the cumin powder, pepper, cayenne salt and oil. Add this to the ground meat and mix well. Set aside for 5 minutes.
  2. Add the pounded cashew nut, ginger, onion, cilantro, coriander powder and garam masala to the lamb and mix well.
  3. Divide it into equal portions and wrap each portion around a skewer using wet hands.
  4. Broil in an oven or grill for about 8 minutes, basting with oil just once.
  5. Remove from skewers and brush with a little butter for added flavor, just before serving. Garnish with red onion rings and cilantro if desired.