Seekh Kabab, Flat Style
|Onion||1⁄2 Medium, peeled, chopped|
|Garlic||4 Clove (20 gm), peeled, chopped|
|Fresh ginger piece||1 Inch, peeled, chopped (1 Cube)|
|Whole black peppercorns||20|
|Cardamom seeds||2 Tablespoon (Approximately, From 8 Pods)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Chick pea flour||4 Tablespoon|
|Chuck||2 1⁄2 Pound, ground three times|
|Chopped parsley/Coriander greens/cilantro||1 Cup (16 tbs) (Chinese, Loosely Packed)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon (Use As Desired)|
|Egg||1 , beaten|
|Melted butter||5 Tablespoon|
In the container of an electric blender, combine the chopped onions, garlic, ginger, peppercorns, cloves, cardamom seeds, green chili, nutmeg, cinnamon, and lemon juice.
Blend at high speed until you have a smooth paste.
Heat a small iron skillet or griddle over medium flame.
Put in the chickpea flour and stir until it is 2 or 3 shades darker.
Remove from heat.
In a large bowl, combine the meat, the chopped parsley, the contents of the blender container, the cumin, coriander, salt, cayenne, and roasted chickpea flour.
Mix well with your hands.
Cover and refrigerate until ready to broil (overnight if convenient).
Take meat out of refrigerator 45 minutes before serving.
Add beaten egg to meat and mix well.
Line 10-by-15-inch baking tray with foil, and brush it with half the melted butter.
Spread the meat mixture in the tray: it should be 1/3 to 1/2 inch thick.
Brush the top with the rest of the melted butter.
Place under broiler, 3 to 4 inches away from heat.
Broil until golden brown, about 15 to 20 minutes.
Remove with a bulb baster any liquid that may accumulate.
Cut meat into 1 1/2-2-inch squares.
Serve hot, or cold, with Raw Onion Rings and Fresh Green Chutney with Chinese Parsley and Yogurt or Fresh Mint Chutney with Fruit.