Seekh Kebab:(Mughalai Style)
India's finest cuisine was developed from 15th to 19th Century, during Mughal rule. Who raised cooking to an art form. When many Mughal emperors did enjoy the food, they also kept their feasting frequency very less. King Akhar who was once a glutton, became a poor eater in his older age...he kept many fast and also embraced vegetarianism. Jahangir and Shah Jahan continued the tradition and announced vegetarian meals in the royal kitchen on certain days.
Throughout the long Mughal history, (Babur, Akbar, Jahangir, Shah Jahan, Aurangazeb...) were all fond of food and created a special wing to re-produce/re-invent/fuse the local cuisine. Many recipes were invented and fusion cuisine was thus born.
It is said that, they invented Shami Kebab for the Nawab Asaf-ud-Daulah. Well, on contrary to many Mughal rulers this is a different story! In fact...he was a food addict. He ate continuously and became so fat that he could no longer ride a horse!! Even when he lost all his teeth (when he was old)...the quest for finest food didn't fail! So, they invented this minced meat kebab to satisfy his hunger. And only the finest cuts of the flesh was used for mincing the meat(qima) and which was turned into kebab, bit crunchy on the outside and soft on the inside.
Lamb/chicken - minced 1 bowl
Green chilies 3 finely chopped
Onion 1 large finely chopped
Ginger-garlic paste 1 spoon
Mint leaves few
Poppy seeds 1 spoon
Pepper powder 1 spoon
Garam masala 1 spoon
Cumin powder 1/2 spoon
Coriander powder 1/2 spoon
Salt to taste
Oil for deep frying or Charcoal oven.
Combine all the ingredients and shape them into long/desired shape kebabs.
Either deep fry them or cook them in a charcoal based oven till tender and nice.
Serve to go wit your main dish, like pilav or biriyani.