www.sausagemaking.org

I have spent years getting a really good Seekh kebab recipe for cooking in the tandoor, this one is my favourite at the moment:

1kg Lamb 20% fat
30g fresh ginger
1tbs full fat yoghurt
2tbs fresh coriander (or 1 dried)
3 tsp salt (I like 1.25%)
40 mls ice water

toast/grind/cool the following before adding:

30g gram flour
1/4 of a nutmeg
2tsp poppy seed
1tbsp coriander pdr
20 peppercorns
30g ground almonds
2tsp black cumin seed
10 cloves
1tsp garam masala.
chilli/paprika to taste - I like to soak degi mirch (excellent coloured, Indian paprika) in oil to add to tandoori chicken, kebabs etc. for colour.
optional - some Kasuri Methi 2 tsp ground.

Mix well, stuff it in sheep casing and call it a sausage. Nice with onion salad and raitha.

Hi Kuma

Thanks for the recipe, that's one I'll be trying soon

Regards
Sausagemaker

Hi Kuma - that sounds a fantastic list of ingredients. I will give this a go for sure.

Thanks WW