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Reshami Kebab

Menu PartEntree
Cuisine TypeIndian

Chef Craig Tarrant
Eurest Dining Services at Microsoft Corp.
Redmond, Wash.

Indian food is gaining favor with college students, according to Technomic’s College and University Consumer Trend Report, with 29% expressing a preference for this cuisine compared to 24% two years ago. For this recipe, lamb is seasoned with a housemade garam masala spice blend, rolled into balls and roasted on skewers, for a portable dish that can be prepared in both snack- or entree-sized servings. Temper the heat of the spice with cool and creamy raita.


Garam masala
2 oz. cumin seeds
2/3 oz. coriander seeds
1/2 oz. whole black cardamom
1/4 oz. cardamom pods
1/8 oz. cinnamon stick
1/4 oz. whole cloves
1/2 oz. whole black pepper
1/4 oz. fennel seed
1/4 oz. caraway seed
1/8 oz. whole bay leaf
1/4 oz. ground ginger
1/8 oz. ground nutmeg or mace

Cashew nut paste
7 oz. shelled cashew nuts
¼ cup cold water

3 tbsp. olive oil
1/2 tsp. black mustard seed
1/2 tsp. cumin seed
1/2 cup onion, chopped
1 tbsp. ginger root, minced
1 jalapeno, seeded and minced
1 tsp. turmeric
1/2 tsp. chili powder
2 tbsp. cold water
4 oz. tomatoes, chopped fine
1 qt. plus 1 cup plan Greek yogurt, full-fat

Lamb meatballs
3 eggs
2 tbsp. ground cumin
2 tbsp. chili powder
3 1/2 tbsp. kosher salt
1 1/2 tbsp. white pepper
3 lb. 4 oz. boneless leg of lamb, minced
3 1/2 tbsp. garam masala
1 cup cashew nut paste
1 cup chopped cilantro
1/2 cup minced gingerroot
1/2 cup minced onions
2 cups scallion curls (optional)
3½ to 4 cups raita


1. Prepare garam masala: In skillet, heat all the whole spices for 5 minutes or until aromatic. Cool completely.
2. Grind the seeds and mix with ginger and nutmeg. Store in jar.
3. Prepare cashew paste: Soak cashew nuts in water for 30 minutes and drain; reserve water. Place drained cashews in a blender and blend until finely ground. Add enough water to make a fine paste, blending constantly. Remove and refrigerate until ready to use.
4. Prepare raita: Heat oil in skillet. Add black mustard seeds; stir over medium heat until they start popping.
5. Add onions and cook until glossy. Add ginger and chopped jalapeno. Cook until onions are slightly colored.
6. Dissolve chili powder in water. Add to skillet with turmeric; cook and stir until liquid evaporates. Remove from heat. Mix gently with yogurt and chopped tomatoes. Refrigerate until well chilled.
7. Prepare lamb: In large bowl, beat eggs. Add cumin, chili powder, salt and white pepper; blend well. Add minced lamb. Set aside and marinate for 15 minutes.
8. Add cashew nut paste, garam masala, ginger, onions and cilantro to lamb mixture; mix well. Divide mixture into 1-oz. balls.
9. Using a wet hand, press the lamb balls along the length of the wooden skewers. Each kebab should be 2 to 3 inches long. Roast kebabs in a moderately hot tandoor for 6 minutes or until internal temperature reaches 145 F. For oven roasting, cook lamb kebabs in a 500 F oven for 25 minutes or until internal temperature reaches 145 F.
10. Garnish with scallion curls, if desired. Serve with raita and naan.

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