Home | Get Ahead | Leisure | Recipes
< Back > < Start >

Pudiney ki Seekh


kilogram lamb, boneless
Salt to taste
2 tsp ginger, chopped
8 cloves garlic cloves
1 green chilly, whole
tsp mace powder
tsp green cardamom or elaichi powder
1 tsp deghi lal mirch powder (a variety of red chilly powder)
tsp garam masala
tbsp processed cheese
Small pinch saffron
tsp shahi jeera powder (a variety of cumin seeds)
50 grams fresh mint


Mix the lamb with all the ingredients except the mint. Grind the lamb twice through a home meat grinder.

Mix in chopped mint. Form into rolls and deep fry.

Arrange on the platter and serve with coriander chutney.

Recipe: Executive Sous Chef Anish Padgoankar, Grand Hyatt, Mumbai

Got a recipe you'd like to share? Post your recipe

Don't forget to mention your name, age, profession and location.

< Back > < Start >

Appetisers to rock your party

Article Tools Email this article
Write us a letter

Copyright © 2004 rediff.com India Limited. All Rights Reserved.