This lamb seekh kebab recipe is from Hasan’s in Leeds
My Latest and Favourite Lamb Seekh Kebab Recipe is in my The Curry Guy Cookbook!
I must have tried hundreds of recipes for lamb seekh kebabs over the years. Most seem to have twenty or more ingredients and take quite a while to assemble. I just love them but sometimes the recipes, including some of my own can be a bit over the top.
I met Hasan Chaudhry, owner of Hasan’s in Leeds at the World Curry Festival in Bradford last year. Hasan had a food stall at the show and handed me one of his grilled lamb kebabs wrapped in a freshly baked naan and topped with salad and a homemade raita. It was one of the best I’d ever tried.
Last week he invited me to cook at Hasan’s Restaurant where he showed me a few of his popular dishes. There was no way I could go without learning his lamb seekh kebab recipe! I have to say I was very surprised at how simple it was.
Hasan explained how he likes to keep the recipe simple so that the flavours of the chutneys and raitas and other sides that the kebabs are served with don’t have to compete with each other. So true! Try this recipe and serve the lamb seekh kebabs with a few fresh raitas or chutneys and you’ll most certainly be glad you read this post.
Before you start, however I’d like to draw your attention to the picture below of the raw lamb mince. Can you see where the meat has been smashed against the bottom of the bowl? This is what Hasan calls “lace” and it is very important to do this to achieve the right texture.
While preparing the meat, Hasan worked the mince as if he were kneading dough. As he did, he smashed the meat against the bottom of the bowl. This was done for about five minutes.
I tried it myself when I got home and what a difference it makes! I’ve never read this tip in any cookbook nor learnt it from any other chef. Perhaps that’s one of the reasons Hasan’s restaurant is so popular.
International & UK Orders
- 1 kilo lean minced lamb
- 1 egg
- 2 tablespoons green chilli paste
- 1 onion finely chopped
- 1 tablespoon freshly roasted and ground coriander powder
- 1 tablespoon garam masala
- 1 large bunch finely chopped fresh coriander
- 1 teaspoon salt
- Place the lamb mince in a large bowl
- Mix in the other ingredients and begin working the minced lamb with your hands.
- When all the ingredients are nicely mixed, begin pressing down on the meat as you knead it. You’ve got to achieve that “lace” texture as mentioned above.
- Once it all ready, about five minutes of kneading, form the meat into kebab shapes. If you have large skewers as pictured, be sure to squeeze the meat onto the skewers.
- Place the sheek kebabs over hot coals and grill, turning regularly until the meat is cooked through.
Note: This recipe could also be used to make koftas and kheema naans.