Lucknow, the city of Nawabs, is renowned for its exquisite cuisine, and among its culinary treasures, the Lucknowi Seekh Kabab reigns supreme. These aren't your average kebabs; they boast a delicate, melt-in-your-mouth texture and a symphony of flavors derived from a meticulously crafted blend of spices and succulent minced meat. The secret lies in the art of slow, patient preparation, allowing the flavors to meld and deepen, resulting in a truly unforgettable culinary experience. The aromatic blend of ginger, garlic, and a unique array of spices creates a taste that is both rich and subtly nuanced, a testament to the culinary heritage of Lucknow.
This recipe unlocks the secrets to recreating these iconic kebabs in your own kitchen. From selecting the finest ingredients to mastering the delicate art of shaping and grilling, we'll guide you through each step of the process. Ready to embark on this flavorful journey and create authentic Lucknowi Seekh Kababs? Let's begin!
Tools Needed
- Frying pan
- Chopper or Mixer
- Skewers or Chopsticks
- Pan
Ingredients
- Fine machine minced meat: 500g
- Whole coriander: 1 tbsp
- Cumin seeds: 1 tbsp
- Black pepper seeds: 0.5 tsp
- Green cardamoms: 4
- Thick cardamoms: 2
- Cashew nuts: 10
- Big onion: 1
- Green chilies: 3-4
- Coriander leaves: 0.5 cup
- Turmeric powder: 1 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 0.5 tsp
- Coarsely crushed red chili powder: 0.5 tsp
- Roasted gram flour: 3 tbsp
- Salt: 1 tsp
- Garlic ginger paste: 1-1.5 tbsp
- Oil: 0.5 cup
- Curd: 0.5 cup
- Water: approx. 2 cups
Step-by-Step Instructions
Step 1. Prepare the Meat and Spice Mixture
- Wash and thoroughly mince 500g of meat, ensuring no water remains.
- Dry roast whole coriander, cumin seeds, black pepper seeds, green cardamoms, thick cardamoms, and cashew nuts in a frying pan until fragrant. Avoid high heat to prevent burning.
- Grind the roasted spices into a fine powder.
- In a chopper or mixer, combine the minced meat, ground spices, chopped onion, green chilies, coriander leaves, turmeric powder, red chili powder, coriander powder, garam masala, crushed red chili powder, roasted gram flour, salt, and garlic ginger paste. Mix well.
Step 2. Shape, Cook, and Simmer the Kebabs
- Shape the meat mixture into small kebab shapes and thread onto skewers.
- In the same pan, sauté whole spices (small pieces of Shri Machi, green cardamoms, cloves, black peppercorns) and garlic ginger paste.
- Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, garam masala, and salt. Stir well and add water.
- Add the kebabs to the pan, ensuring not to overcrowd. Simmer for 10-12 minutes, gently shaking the pan instead of stirring, adding water as needed.
Step 3. Create and Incorporate the Onion-Curd Paste
- Fry onions until golden and crispy. Set aside.
- Blend fried onions and curd into a smooth paste.
- Once the kebabs are cooked, stir in the remaining spice mix and the onion-curd paste. Simmer for 5 minutes.
- Add water to adjust the gravy consistency. Garnish with green coriander.
Read more: Vegan Roasted Cauliflower Sabji: Easy & Delicious Indian Recipe
Tips
- Do not overcook the kebabs, as this can make them shrink and lose their shape.
- Add water to the gravy from the sides of the pan, not directly in the middle.
Nutrition
- N/A
FAQs
1. Can I use ground lamb instead of ground beef for Lucknowi Seekh Kebabs?
Yes! Ground lamb is a traditional and equally delicious alternative. The recipe can be easily adapted to use lamb.
2. How do I prevent the kebabs from sticking to the grill?
Lightly oil the skewers and the grill grates before cooking. You can also use a non-stick grill mat.
With a little patience and attention to detail, you've now mastered the art of making authentic Lucknowi Seekh Kebabs. Enjoy the rich flavors and aromatic spices of this culinary masterpiece, perfect for sharing with friends and family. Indulge in the taste of Lucknow, right from your own kitchen!