These Parsi style Indian Kebabs are a tribute to the flavors of my culture. Parsee flavors are quite different from traditional Indian food in that many spices are uniquely combined to create deep flavors and warmth, not just "spicy" as Indian cuisine is commonly known for. Parsees are known for their love and passion of all foods and cuisines as much as for their own beloved, traditional delicacies.
These kebabs, inspired by my talented Mum can be served as an appetizer as well as being part of a main meal. In Parsee cuisine they are often served with a traditional accompaniment with the all time Parsi favorite Dhansak which is a spiced dhal that contains either tender lamb, mutton or chicken, served with a slightly sweet and lightly spiced fragrant rice.
It is traditional to serve this with a salsa type onion salad called 'Katchumber'. If you ever dine in the home of a Parsi, no matter who's family you eat with, they will claim that their mother makes the best Dhansak ever ;-) I will be posting my Mum's recipe for her A-MAZING Dhansak recipe in a future post - exciting!
You can watch my video demo for my Parsi Style Kebabs here
Lightly fry your garlic before using in cooking - it will prevent embarrassing gas and burping problems as well as 'refine' the flavor as well.
Mint and lamb are a match made in heaven so add some chopped mint to the raw lamb mixture for a different flavor.
If you don't have one already, get your hands on a pepper grinder and use fresh pepper in your recipes. The taste is so much better.
Garnishing your kebabs with chopped coriander/cilantro and mint for added color and flavor.
Always keep a few wedges of lemon close by after cooking - a good squeeze on top is simply delicious!
If you don't have lemon on hand for this recipe substitute with vinegar to get the acidity you need in the kebabs.
These kebabs are great as an appetizer with my featured Coriander & Yogurt Dip but they also go wonderfully well with a masala or dhansak dhal and rice, parathas or rotis.
YOU WILL NEED
1 large potato boiled, peeled and mashed
1 tablespoon garlic paste or two cloves fresh garlic finely chopped and lightly fried
1 medium onion finely chopped and fried
1 good handful of coriander (cilantro) finely chopped
1 tablespoon of mint (optional)
2 green chillies finely chopped
2 rounded teaspoons dhana-jeera (coriander and cumin seeds roasted and ground)
½ teaspoon garam masala
1 teaspoon chilli powder
½ teaspoon turmeric
Juice of 1/2 a lime or approximately ¼ of a good sized lemon
500g lamb mince
1-2 teaspoons salt
1/2-1 teaspoon black pepper
Rice bran/olive/vegetable oil for frying
Extra chopped coriander, mint, lemon wedges for garnishing (optional)
Mix all the ingredients together and combine well.
Take a heaped teaspoon in your hand and then press and roll into a ball, keeping them aside on a plate until ready to fry.
Put adequate oil in pan for heating (enough for it to come up the sides a little of your kebabs). Once hot, gently place your kebabs into the pan. Do not over crowd your pan.
Once browned, turn carefully and brown the other side. Continue in batches until all the meatballs are evenly browned. Drain any excess oil on a plate covered with absorbent paper.
Transfer to a clean dish and serve warm garnished with some extra chopped coriander, mint, lime and/or lemon wedges if desired.
MAKES APPROXIMATELY 15 LARGE KEBABS OR 30 COCKTAIL KEBABS