I would just like to know what happened to spring??? Do you know it was snowing this morning….sigh, now of course it didn’t amount to much or even last that long, but its been miserable, cold, and rainy. I am in serious need of warm weather and the sun, yes I remember the sun, and blue skies….sighBut today is my happy day, it’s Guest Post Friday and I get to share one of my friends with you!
Today were traveling to India for our Guest Post to visit with Mj at Cardamom Hills. For those of you that don’t know (like me) Cardamom Hills is an area in India, as well as the name of Mj’s blog. See you always can learn something from Chef Dennis..lol
I met Mj a few months ago when she started on foodbuzz, and we became friends almost immediately. The warmth in her writing, and the dishes she prepared had me coming back every chance I would get, and today it’s my great pleasure to introduce you to Mj.
Today were traveling to India for our Guest Post to visit with Mj at Cardamom Hills. For those of you that don’t know (like me) Cardamom Hills is an area in India, as well as the name of Mj’s blog. See you always can learn something from Chef Dennis..lol
I met Mj a few months ago when she started on foodbuzz, and we became friends almost immediately. The warmth in her writing, and the dishes she prepared had me coming back every chance I would get, and today it’s my great pleasure to introduce you to Mj.
So my friends, sit back, relax, put your feet up and prepare to get hungry as your eyes feast upon the gorgeous images that Mj has included in this guest post, as I present to you…….
Seekh style lamb kebabs with fresh pom molasses
A warm ‘hi’ to all the readers of More than A Mountfull! Last month when Chef Dennis asked me if I would do him a guest post, Gosh! I can’t tell you how flattered and super excited I was. So, to all the readers of the mount – ‘Hi’ this is Mj and I blog at Cardamom Hills.
Being just 6 months old in this enormous and avid online food world, Chef Dennis was one of the first few friends I found here. Having said that, foodbuzz has really given me so many great foodie friends from almost every part of the world.
Many thanks Chef for making me a part of your blog!
It was a long shot before I finalized what I would cook for this post. I am a spice lover in every way. Spices don’t necessarily mean hot. Most of my recipes have an ‘optional’ tag for chillies unless you just can’t get the right taste without them. So, without delay, here’s presenting my personal take on Seekh style kebabs with fresh pomegranate molasses. If you can’t resist a piece of juicy meat, then this one’s definitely for youJ!
The thing about kebabs is that, they are so delicately flavored and have to be cooked to perfection. And if you prepare them on the real outdoor grill with coal, they are the most amazing piece of meat you would ever taste in your life.
Seekh kebabs are made from minced meat (lamb, beef or chicken) and are of Persian/Indian origin. I made these on a grill pan with bamboo skewers but I would have preferred grilling them on an open barbecue with metal skewers. Maybe next time! J
Be sure to check out the Tips n Tricks section for tips to make the perfect kebabs.
Here is presenting “Seekh Style kebabs with pomegranate molasses” at the mount!! J
Ingredients: (serves – 5 to 6)
Seekh Kebab:
Minced lamb – 1 kg clean and patted dry of any moisture
Raw papaya paste – 1 tablespoon (optional)
Garlic – 6 cloves
Ginger – 2 inches piece
Onion -1 medium size finely chopped
Green chillies- 3 (or as per your taste)
Cilantro – 1 sprig
Egg – 1 whisked slightly
Salt
Butter to bask the pan
Bamboo skewers for grilling
Garam Masala mix:
Coriander seeds- ½ teaspoon
Cumin seeds- ¼ teaspoon
Black cumin/ Shahi Jeera- ½ teaspoon
Peppercorns – ½ teaspoon
Black cardamom – 1 pod
Cloves- 3
Cinnamon stick – 1/2inch
Dry Bay leaf – 1
POM molasses:
Fresh Pomegranate seeds from 1 whole fruit or POM juice – 1 cup
Water – ¼ cup
Sugar – ½ teaspoon (only if fresh juice is not sweet enough)
Method:
For Pomegranate Molasses
1. While using fresh seeds, juice them with ¼ cup of water and sugar. If the seeds are very sweet, don’t add sugar.
2. Strain in a very fine sieve to get only the liquid without any residue of the seeds.
3. Reduce the juice into 1/6th of the original amount in a sauce pan, simmering and stirring on a medium heat.
4. Keep aside to cool. Add hot water if consistency is too thick, just before serving.
For kebabs
1. Roast all the items for the Garam Masala in a pre heated pan for 2 to 3mins on medium to low flame.
2. Grind into fine powder and keep aside.
3. In the same grinder, grind ginger, garlic, green chillies, cilantro and onion.
4. Now evenly mix all the ingredients listed under kebab (except egg).
5. Mince the mixture 2 more times. Use the grinder if you don’t have a meat mincer (I did).
6. Now add half of the egg and mince again. If you feel the mixture is getting gooey don’t add more. Otherwise add little by little till it is a dough consistency.
7. Cover the mixture and refrigerate for 1 hour.
8. Meanwhile, if you are using bamboo skewers for grilling, dip them in water for some time and wipe clean.
9. Heat the grill pan evenly and let it remain on medium low heat.
10. Take an egg size ball of the meat mixture, roll onto the skewer. Repeat till all kebabs are ready to be grilled.
11. Brush grill pan with a generous layer of butter.
12. Place kebabs into the pan on high heat and sear all sides. Now lower heat and cook till meat is fully done. Metal skewers help the meat cook faster than wooden ones.
13. Serve hot garnished with some molasses and coriander leaves.
Tips n Tricks:
1. Use tender meat for best results.
2. While washing the meat, drain off water totally and pat the meat dry of any moisture. The key to perfect kebabs is mince meat with no moisture, so that it wouldn’t fall apart while cooking.
3. The amount of egg added to the mixture should be perfect. If you add too much the kebabs won’t stay on the skewer and if you add too little they won’t be soft. So carefully add little by little till dough consistency is obtained.
4. Clean and brush the pan with butter for every new set of kebab going in or they will stick. None of the heating, cleaning and buttering is applicable for the charcoal BBQs and they still give you the better, more perfect kebabs in terms of taste
5. If you don’t like sweet molasses on your meat there are 2 option:
· One is you just squeeze a dash of lime juice and serve them hot on a bed of finely sliced onions (the more authentic way of serving)
· Other is you use mint and yogurt chutney for dipping by making paste of mint leaves (4sprigs), yogurt(1 cup), green chili (1 – optional), juice from half lime and salt to season.
That’s how you make yummy lamb kebabs J and once again thank you to Chef Dennis for your generous invitation and a ‘shout out’ to all those of you whom I don’t know.
Signing off!
Mj J
Now don’t say I didn’t warn you, I’m ready to go into the kitchen and start cooking right now! What a fantastic guest post! Now don’t forget to head on over to Cardamom Hills and say hi to Mj! Just don’t forget to tell her Chef Dennis sent you!
Don’t you just love this wonderful community of food bloggers we belong to? Where else can you meet so many wonderful people from all around the world? We are truly blessed.
Thanks for stopping by today, I do appreciate your support and friendship.
Have a great weekend my friends!
The combination of the spices and pomegranate with the rich lamb sounds wonderful! And what a beautiful plate. Thanks for the tips and tricks on making this one. Great guest post!
My word! What a gorgeous dish! The kebabs with the alluring pomegranate molasses is a work of art. The flavor profiles tell me this must be as delicious as it looks. Mj, it's so nice to learn more about you and I relish your love of spice. Thank you for a guided tour of your land and I'll welcome this recipe into my kitchen with glee.
Oh those kebabs are incredible! That glaze has me drooling over my keyboard… beautiful job, Mj… I wish the weather was nice enough for me to go and throw a few of these on the grill.
Wonderful guest post. The kebabs looks so delicious and the presentation is gorgeous.
I am a big fan of lamb and I love the idea of using it in a kebab. I have been looking for a while here trying to find pomegranate molasses but now I can just make your recipe instead. I love your photos too, they are so vibrant and inviting.
I really love these Mj. Your photos are beautiful. Wish I had one of these for dinner. Hope you both have a wonderful week.
-Gina-
So very nice to meet you. What a gorgeous dish, just love the color! Have a nice weekend!
These sound so flavorful and delicious! I love using pomegranate in dinner recipes
Nice to meet you and stay warm, Chef!
Hi Mj! It's so nice to meet you here! I love the kebabs- they look so flavorful, and the pom syrup gives such a great compliment to the savory spices. Perfect amount of warmth and sunshine to chase away these cloudy,gray days!
Perfect
I love Kabab very ….. Thanks
You always feature such fun bloggers… thanks for another wonderful guest post, Dennis!
deve essere buonissimo! complimenti come sempre! ciao!
what a beautiful plate of kebabs! I really want to just put that pomegranate molasses on everything I eat now!
Fabulous kabobs, Mj…the sauce looks like the perfect accompaniment! I'm a fan of your blog, and so happy to see you as a guest poster this Friday
Looks delicious!! Thanks Dennis and MJ for sharing this recipe, I will most definitely surprise my husband with homemade Seekh Kebab.
Have a great weekend
Fantastic photos! Looks absolutely delicious.
Delicious!! That looks so tasty, I want to make them right now!
What a perfectly lovely dish! They sell pomegranate molasses at the Middle Eastern grocer next door to my apartment and I've always been tempted to buy it, but never knew what to do with it. This is a great idea!
Hey Chef..spring is in the air in Arizona..you can come visit anytime!!
What a fantastic post, MJ. Your pictures are lovely and the kebabs sound so delicious! I love your little tips too, thanks for sharing!
I remember having lamb when I was younger and didn't care much for it. In recent years I've loved it in Gyros. I haven't tried making any sort of lamb dish on my own yet. I think this is the perfect recipe to try out. These look so delicious and that flavor combo sounds amazing!
snow-snow it's time to go!! We got 12 inches 2 days ago with no end in site to the cold snap-ugh!! But this recipe would warm me up good about now! Thanks, Chef Dennis! Anne
I hear ya Dennis! We just got a dusting the other day. I went to California on vacation, came back and it snowed 2 days since I have been back! GAH!
The kebabs are seriously amazing!
Thanks for sharing about MJ and Cardamom Hills, Chef!
MJ: These kebabs look succulent and full of flavors and vibrant presentation colors. I've actually never had lamb, so probably would enjoy trying this first with beef or chicken. Luv the ingredients included for kebabs and especially the molasses with the pomegranate.
Hi Mj and Chef! I loved this post! The recipe and the pictures look just amazing. Thanks Chef for introducing us to another great blogger. I will stop by at Cardamon Hills over the weekend.
What stunning photos and what a recipe MJ! Can just imagine the flavours in there. Lovely touch with the pom molasses. I discovered it in a grocery shop the other day so I would cheat on that one
Thanks, Dennis, for sharing another of my favourite bloggers. Bon weekend.
lovely post and kebabs haven't had with pomegranate
looks colourful
Hi MJ..who doesnt like lamb kebabs and with those pom molasses !! I love this for sure. Flavorful with those spices and I will definitely give it a try. Thanks for sharing such a mouthwatering kebabs
Chef Dennis…you are right we have wonderful friends all over the world sharing their delightful recipes and that is the only thing good about foodbuzz :p The weather is really weird..over here it is stormy rain most of the time. Take care and soon the sun will be out and shining
Thank you for sharing another wonderful blogger 
I always love Fridays on Mountful 
Regards,
Elin
the presentation is incredible MJ! I had no idea these kabobs were a mixture with minced meat, no wonder they are so amazing….fabulous guest post Dennis, wishing you some warmth and sunshine in your corner of the grid…
Great post…..and yummy dish!!…..I love it!!….. Abrazotes, Marcela
Oh wow, these look fantastic. I adore lamb and would definitely say that it's my favorite meat. The pomegranate glaze with it would be stellar. Thanks for sharing this amazing recipe.
Chef, thanks for sharing another wonderful blogger.
Oh the mint and yogurt chutney would work very well for me.
Hope you get some decent spring weather soon, Chef.
I've actually never cooked with lamb before and usually leave it up to the professionals when we're out to eat, but you're making me rethink this! Your dish sounds delicious!
Great choice Chef
ps. I was in Philly this week for work and I couldn't believe how cold it was!!
What a lovely recipe with so many little details to make the perfect kebab. I haven't made them this way and will try.. pom molasses looks wonderful!
Ahh makes me think of summer. Lovely recipe! ♥- Katrina
I have just discovered pom molassas, and it is wonderful and adds such a nice touch. My husband would love these kebabs. Gorgeous pics.
Oh YUM! What a delicious guest post. I love lamb and pom molasses. Thanks for introducing us to another wonderful blogger Chef.
Have a great weekend.
I loved learning what comprises a Garam Masala spice mix! I had no idea. It is fun learning new things on your site Chef Dennis! Happy, Happy Weekend!
Three words…. colorful, stylish, and delectable!
Thanx guys for all the compliments n a big thanx chef dennis for all my new found foodies friends!!
Mj, love your tips n tricks! And your site has so many beautiful recipes that I will be on it all weekend. Thanks Chef Dennis for another great introduction to a blogger.
I love lamb & I love pomegranate. So, then, this looks like an absolutely fantastic combination. Thanks (as always) for posting such an interesting array of recipes!
Those look heavenly.
Ive never had lamb kabobs but these sound amazing! I loooove me some spices too so bring em on.
Another great guest post Chef, thanks!!
Now thats what I call a KEBAB ! Amazing pictures and a top notch write up. Lovely community you have here Chef and its pretty warm in here. Cheers looks forward to following your space.
Amazingly yummy! Great feature as always
I follow cardomom hill's blog too and it's the best. These kababs look incredble and so meaty!
This looks incredible! I can't wait for some sunshine and throwing some of these on the BBQ! Great photos!
Hi MJ, these look fantastic and I love Pomegranate Molasses…great tips too.
Wonderful guest post guys
P.S. It's been rainy and chilly here too
Well MJ was one of my first friends when I began to blog so this is a fun full circle moment for me! Sorry I'm late to read (catching up after being away last week). What a fun post. I bought Pom Molasses last year; so glad to be able to make it now. As always this sounds delish!
This dish looks amazing. I have some clients that request lamb dishes every 2 weeks so I am going to have to test this one out.
Thanks for sharing and I linked to this post and Cardamom Hills in my blog – http://ithappensatdinner.blogspot.com/