Tag Archives: Garam masala

Lamb Seekh Kebab

I had friends over for lunch during the weekend so I decided to make this lamb kebab.

Serves: 4


For Kebab

  • 500 gms of lamb mince
  • 2 tablespoons of ginger garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon of chilli powder
  • 1 cup chopped fresh coriander (stem, stalk and leaves)
  • 1 medium red onion chopped
  • Salt to taste
  • 2 green chillies, stalk removed, broken (optional)
  • Reusable chopstick or 1 skewer stick

To garnish

  • 1/2 cup chopped fresh coriander leaves
  • 1 small red onions cut into rings
  • 1 teaspoon of Chat masala (optional)
  • 1 lemon cut into wedges

Lamb Seekh Kebab (3)


  • Place lamb mince and all the ingredients for the kebab in a bowl and mix well.

Lamb Seekh Kebab (4)

  • Divide the mince into 8 equal parts and make equal-sized balls.

Lamb Seekh Kebab (5)

  • Wet your hands and using your fingers, slowly spread the mince on the skewers (I used chopstick) to make kebabs 8-10cm/long. Once it is in the desired shape(as shown in the photo), slowly take it out and place it on a plate and continue with the rest of the balls.

Lamb Seekh Kebab (6) Lamb Seekh Kebab (7)

  • To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavour and juices.
  • Wrap the freshly made kebab with glad warp and put in the freezer for 1 hour or till the meat becomes slightly hard.
  • To cook them, you can BBQ the kebab or put in grill option in the oven. I used the oven.
  • Preheat the oven to 200 0 C and cook the meat for 10 minutes on one side. Then turn over and cook another 8-10 minutes. The meat is cooked if it is golden brown in colour.
  • Take the meat out of the oven and let it cool for a few minutes.
  • Sliced the kebab into small one-inch pieces and transfer to the serving plate.

Lamb Seekh Kebab (1)

  • Now sprinkle the chat masala on the top.
  • Squeeze half the lemon on top of the meat and the remaining half on the plate to serve.
  • Add the onion rings and coriander and the kebab is ready to eat.

Lamb Seekh Kebab (2)

  • Serve warm.

Take care everyone,

M from nepaliaustralian


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Rajma (red kidney beans curry)

This is one of my favourite recipe as it is so easy to make is very healthy.


  • 200 gm Rajma (red kidney beans)
  • 2 small onions diced
  • 3 small tomatoes diced
  • 2 green chilli chopped
  • 1 small piece of cinnamon
  • Few bay leaves
  • 1 tablespoon of ginger garlic paste
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of red chilli powder
  • 1 tablespoon of garam masala powder
  • 4 tablespoons of thickening cream
  • 2 tablespoons of oil
  • Salt to taste


  • Soak Rajma overnight and drain the water.
  • Add the rajma in a pressure cooker, add water and cook until 3-4 whistles until you can smell the rajama. Make sure not to overcook rajma.


  • Drain the rajma.
  • In a pan, heat oil and season with cinnamon, turmeric powder and bay leaf. Add the chopped onion and fry until it turns golden brown.


  • Add ginger garlic paste, salt, red chilli powder, garam masala powder and fry for a minute or two.
  • Add chopped tomatoes and green chillies and cook until the tomatoes are soft. Make them into a paste.


  • You can add a small quantity of water if the paste starts to dry and keep cooking the paste until it is smooth.
  • Now add the cooked rajam and mix well.
  • Add thickening cream, mix well and turn off the heat. Do not let it boil.