Recipes by Sanjeev Kapoor
Aziz Haniffa caught up with celebrity chef Sanjeev Kapoor recently and here he shares four great recipes from his first cookbook geared towards the American audience, How to Cook Indian.
Ground lamb patties stuffed with thick spiced yogurt
Makes 8 kebabs
- 1 quart (800 ml) plus 8 tsp vegetable oil
- 1 1/2 medium red onions, peeled and sliced
- 2 tbsps ghee
- 1/2 tsp caraway seeds (shahi jeera)
- 2 dried red chillies, stemmed and broken
- 1/2 inch piece fresh ginger, roughly chopped
- 5 cloves garlic, roughly chopped
- 9 ounces ground lamb
- 1 tbsp split Bengal gram (chana dal), soaked for 30 minutes
- 1/4 cup plus 1 tbsp fresh mint, chopped
- 1/4 cup plus 1 tbsp fresh cilantro, chopped
- 1/2 tbsp lemon juice, freshly squeezed
- 1 tsp table salt
- 1 large egg
For the filling
- 1 cup (250 grams) plain yoghurt
- 1 green chilly, stemmed and chopped
- 1 large red onion, peeled and chopped
- 2 tbsps chopped fresh mint
- 1/2 tsp table salt
- 1/2 tsp roasted cumin seeds
- Place a nonstick wok over high heat and add 1 quart (800 ml) of the oil. When small bubbles appear at the bottom of the wok, add the onions and cook, stirring with a slotted spoon, until the onions are well browned. Remove with the slotted spoon and drain on paper towels.
- Place a nonstick saute pan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the caraway, chillies, ginger, and garlic, and saute for one minute.
- Add the lamb and saute for five minutes, stirring occasionally.
- Drain the dal and add it to the pan. Stir and saute for one minute.
- Add the mint and cilantro, and stir well. Cook for five minutes. Remove from the heat and set aside to cool completely.
- Transfer the mixture to a food processor. Add the onions, lemon juice and salt, and process to a coarse paste. Transfer to a bowl.
- Divide the lamb mixture into 8 portions.
- Make the filling: Hang the yoghurt in a double layer of cheesecloth for one hour or until most of the excess water has drained away. Transfer to a bowl. Add the chilly, onion, mint, salt, and cumin, and stir well. Divide into eight portions.
- Flatten one portion of the lamb mixture in the palm of your hand and place a portion of yoghurt stuffing in the centre. Gather the edges, shape into a ball, and flatten slightly. Repeat to make the remaining kebabs.
- Beat the egg in a bowl.
- Place a nonstick saute pan over medium heat and add two tsps of the oil. Dip two kebabs in the egg, put them in the saute pan and cook, turning once, for three to four minutes or until both the sides are cooked and lightly browned. Drain on paper towels. Repeat with the remaining kebabs.
- Serve hot.