Ingredients

The following ingredients have 4 Servings
  • L
  • a
  • m
  • b

Instruction

  • <p>Prep: 30 minutes, plus chilling. Cook: 50 minutes.</p> <p>Start by making the seekh kebab mixture. Add the mince to a bowl with the onion, coriander, garam masala, flour, salt and egg, then get your hands in and mix the whole lot together until you have an even mixture.</p> <p>Divide into 12 equal mounds. Using wet hands, create small even neat rounds, pop them onto a plate and leave to chill in the fridge while you prep the rest of the recipe.</p> <p>Preheat the oven to 220°C/fan 200°C/gas 7. Put the ghee into a medium ovenproof roasting dish (about 25 x 30cm) and pop into the oven to melt. This should only take 5 minutes.</p> <p>Drop in the coriander seeds, onion, red pepper and tomatoes, mix through, then return to the oven to cook for 10 minutes. The perfect time to make your batter.</p> <p>Add the flour to a bowl with the salt and mix. Make a well in the centre, add the eggs and milk then, using a whisk, bring the thick batter together.</p> <p>Take the roasting dish out of the oven and carefully place the kebabs in it. Put back into the oven for 10 minutes – just enough to seal the mince.</p> <p>Take the tray out again and gently reposition everything so there are 3 kebabs per portion and all the veg are nicely placed, before pouring in the batter.</p> <p>Bake for 20–25 minutes. The batter will puff up and envelop the kebabs as it cooks. Leave for 10 minutes before serving.</p>