Ingredients

• 2 lbs minced meat
• 2 eggs
• 2 tbsp - bread crumbs
• 1/4th cup - onions, finely chopped
• 1/4th cup - ginger paste
• 1/3rd cup - cilantro/ coriander leaves, finely chopped
• 3 green chilies
• 1/2 tsp - white pepper powder (use black pepper powder if white is unavailable)
• 2 tsp - garam masala
• 1/2 cup - salted cashews, ground coarsely
• 1 1.5 tsp - salt
• For Basting:
• 2 tbsp - butter

How to Make Sali Seekh

• Whisk the eggs in a bowl.
• Add them to the ground beef/lamb. Mix well.
• Now add all the remaining ingredients to the meat except the butter and mix well.
• Keep aside for 15 minutes.
• Preheat oven to 325 degrees F.
• Skewer Version:
• Divide into 12 equal balls.
• Using a wet hand spread each ball along the length of each skewer making each kebab 5 inches long.
• Quick Tip:
• The skewers used should be at least 1/2 an inch thick, so that the meat stays on while cooking.
• You will find these at gourmet cookery stores.
• The meat will have the tendency to fall off when you use thin skewers.
• Baste with butter and grill on an open grill for three to four minutes.
• Non-Skewer Version: If you are not using skewers.
• Divide the meat into 24 to 30 balls.
• Place on a cookie sheet 1.5 inch apart.
• Quick Tip:
• Always line the pan with a heavy foil to collect the drippings, so that cleaning is a breeze.
• Bake in the oven for 10 to 12 minutes. Remove and hang the skewers to let the excess moisture drip off, (approximately two minutes).
• To Proceed:
• Remove the meatballs from the pan and saute in a hot pan, in butter for a couple of minutes.
• Serve with Mint Chutney and Onion salad.