Meat on Arshad Siddiqui

Galawati Kebab

Mon, 10 Oct 2016 02:00:00 +0100

Galawati Kebab #

Melt-in-your-mouth kebabs from the Awadhi table! Try this aromatic and flavoursome Galawati Kebab recipe (also called Galouti Kebab), originally created for Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth but not his passion for meat.

Traditionally made using finely minced meat, unripe papaya and a mix of exotic spices, Galawati Kebabs are famous for their soft texture and luxurious aroma.

Ingredients #

For the meat mixture: #

½ kg finely minced meat (lamb, mutton, veal or beef)
3–4 tbsp raw papaya paste
1 medium onion (finely chopped)
1 tbsp ginger garlic paste
2 tbsp Kashmiri red chilli powder
2 tbsp roasted chickpea flour (besan)
2–3 strands of saffron (soaked in 2 tbsp warm milk)
1 tbsp rose water
1 tbsp kewra water
1 tbsp milk powder
Salt to taste
Desi ghee – for frying

For the Galawat Spice Mix: #

½ tsp cumin seeds (jeera)
1 inch cinnamon stick
4 cloves (laung)
4 green cardamoms (choti elaichi)
2–3 black cardamoms (badi elaichi)
4 black peppercorns (kali mirch)
¼ tsp mace (javitri)
Pinch of nutmeg (jaifal)
1 tsp poppy seeds (khas khas)
½ tsp mustard seeds (rai)
2 bay leaves

For Dum (smoking): #

1 piece of coal
3 cloves
2 green cardamoms

Recipe #

Marinate the Meat:
Clean and deseed papaya, make a paste. Mix papaya paste into minced meat and marinate for 2 hours.

Kashmiri Mutton Tikka (Seekh Tuji)

Sat, 18 Jul 2020 14:00:00 +0100

Seekh Tuji — the smoky soul of Kashmiri street food. Skewered over charcoal by riverside vendors or in backyard barbecues, these succulent tikkas are marinated in a fiery spice blend, bursting with flavour and tradition.

Ingredients #

Mutton boneless or chicken quarter legs – 1 kg
Mustard oil – a few tablespoons (for frying chili powder and marination)
Red chili powder – 1 tbsp
Curd – 1 cup
Vinegar – 2 tbsp
Ginger garlic paste – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tbsp
Turmeric powder – ½ tsp
Black pepper powder – ½ tsp
Meat masala – 2 tbsp
Salt – to taste

Method #

Heat mustard oil and briefly fry the red chili powder to bring out its colour and aroma.
In a large bowl, mix the fried chili oil with curd, vinegar, ginger garlic paste, and all other spices.
(Tip: Roast whole coriander, cumin, and pepper seeds before grinding for extra depth of flavour.)
Add the meat and coat it thoroughly.
Leave to marinate overnight in the fridge.
Thread onto skewers and grill until cooked through and slightly charred.
Serve hot with chutney, naan, or saffron rice.

Home | BBQ

Pumpkin Casserole

Sun, 26 Nov 2017 02:00:00 +0100

“Remember that it is a one-off dish, I am not sure if I will make it again but it was definitely unique.”

Pumpkin Casserole #

When you grow pumpkins on your allotment and end up with too many, you inevitably start searching for creative ideas. After giving a few to friends and leaving some in the hen run for the chickens to feed on, I was still left with a good number.

Lagan Seekh - One Pot Minced Meat Delight

Fri, 22 Apr 2016 16:30:00 +0000

Lagan Seekh is a delicious one-pot minced meat dish where flavorful marinated meat is baked with egg layers and topped with crispy fried onions (birasta). It’s a simple yet satisfying recipe perfect for a hearty meal.

Ingredients #

250 g mincemeat
1 tsp butter or 1 tsp oil
1 onion
1 tbsp garlic paste
1 tbsp finely chopped green chillies
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
1 egg
Salt to taste
Pepper powder

Recipe #

Put garlic paste, coriander leaves, mint leaves, and salt on top of the mincemeat and mix it well.
Marinate for an hour.