Kaleji (Liver) Kebab

  • Servings: 4
  • Difficulty: medium
  • Print

Delicious lamb liver cooked with spices

Kaleji Kebab500 gm Lamb liver (cut into squares)
6-7 Cloves
8-9 Black Pepper
5-6 Cardamoms
1 tsp Poppy seeds
2 tsp Ginger garlic paste
2 onions, finely chopped
1 tbsp Desiccated coconut
2 Green chillies
1 cup Hung Yoghurt
2 tbsp lemon juice
1 Lemon (cut into wedges)
2 tbsp Oil/butter
Salt to taste


Heat oil in large pan and add cloves, black pepper, cardamoms.

When spices begin to sizzle and fragrance starts to release, add onions and sauté until light golden, about 5 minutes, stirring frequently.

Stir in the ginger garlic paste, green chillies, poppy seeds and add fresh Desiccated coconut.

Cook for 7-8 minutes until it forms a brown thick paste.

Add liver pieces, yoghurt and lemon juice.

Grill the mixture in griddle pan.

Serve with naan.

Lamb Kofta Kebab

  • Servings: 4
  • Difficulty: easy
  • Print

Perfect minced lamb kebabs with yogurt sauce and warm pitta bread for summer

Lamb Kofta Kebab500 gms lamb minced
1 medium sized grated onion
3-4 garlic cloves, crushed
2 tbsp finely chopped mint/ thyme /parsley ( as per choice)
Zest of 1 lemon, and separately, its juice 

Spices:
1 tsp ground cumin
2 tsp ground coriander
½ teaspoon ground chilli
Freshly ground black pepper
1/2 tsp ground allspice/garam masala 

Olive oil for brushing
Salt to taste
Soaked Bamboo Skewers 8-10

Yogurt sauce ingredients:
Mint, coriander, finely chopped green chillies and yogurt


In a large bowl, mix grated onion, crushed garlic cloves, chopped mint/ thyme /parsley, all spices and lemon zest with its juice.

Add minced lamb to the mixture and knead for 2-5 minutes until all ingredients are well blended.

Divide the mixture into 7-8 equal mounds and have your soaked bamboo skewers standing by.

Thread the skewer through one ball and mould around the pointed end of a skewer shaping into a 2-inch oval kebab. Repeat the same process for each ball. Damp your hands if mixture is very sticky.

Heat a grill pan/griddle over medium heat or prepare a grill. Drizzle the pan lightly with olive oil. When its hot place the kebab skewers on the pan and working in batches, grill the kebabs, turning occasionally, until golden on all sides and until the meat is cooked for about 8-10 minutes.

Serve hot with flat bread/pitta bread , fresh lettuce salad and yogurt sauce.

Shaami Kebab

  • Servings: 5-6
  • Difficulty: easy
  • Print

Minced meat kebab with Bengal gram (chana dal) and fragrant spices

Shaami Kebab500 gm. minced lamb meat
125 gm. Bengal gram / Chana dal (1 1/2 cup) – Soak in water for 30 min and drain
2 onions (200-250 gm.) finely chopped
4 tsp Ginger Garlic Paste (paste of 3-4 cloves of garlic, peeled and 1 inch piece of ginger, peeled and roughly chopped)
1 tsp. coriander powder
Salt to taste
1/2 cup water

Whole garam masala:
1 tsp. cumin seeds

3-4 cloves*
5-6 peppercorns*
2-3 green cardamoms*
1-2 large black cardamoms*
1/2 inch stick of cinnamon*
2 bay leaves*
4 dry red chillies or 1/4 tsp. Kashmiri red chilli powder

*If you do not have these ingredients, use 1 full tsp. of Garam Masala at the end of cooking.

2 eggs lightly beaten (you can use just egg white as well)
Coriander leaves finely chopped
Mint leaves finely chopped
Green chillies finely chopped
Oil for pan frying


In a pan or pressure cooker place all ingredients ( meat, Bengal gram, onions, ginger garlic paste, coriander powder and whole garam masala) except eggs, coriander and mint leaves.

Boil until meat is tender and dal is cooked. Continue to cook until all the water is absorbed. You can cook these in a pressure cooker, for 2 pressures or 5 minutes under full pressure. Meat should look dry.

Keep aside meat to cool and Pick out and discard black cardamoms, green cardamoms, cinnamon stick and bay leaves.

Grind the cooled meat in a food processor until smooth paste or use mincing machine.

Pour in 2 lightly beaten eggs, coriander and mint leaves and knead well.

Shape into kebabs/ patties and refrigerate for an hour or overnight to settle the mix.

Heat a little oil in a non-stick pan and shallow fry all kebabs until golden brown and crisp on both side.

(Tip: If patties are difficult to hold together, add 1-2 tbs. gram flour or besan to the mix before continuing with the rest.)

Serve hot with fresh salad, lemon wedges, coriander and Mint yoghurt Chutney.