CT GFS Royal Venison Sheek Kavab

Method

One of the many great representatives of Indian Cuisine is the venerable sheek kavaab or kebab as it is mostly called and, which is usually a street side speciality. A Muslim dish, which can be traced to its Persian roots many centuries ago. Sheek Kavaab normally made with lamb or mutton also varies in recipe from state to state and region to region. This one is perhaps that which my father often put together after his hunting trips is made from venison mince, appeals to most palates and to my understanding is one of the simplest and best. Though the meat used should always be lean (as venison generally is) a bit of good quality kidney fat will bring out the best flavour and a superb texture. The addition of nuts and dry fruit give it a unique flavour and helps soften sometimes strong gamey taste.

 

Method

  1. Clean the meat well removing all sinews and gristle. Do not discard any fat if found.
  2. Cut the meat into pieces small enough so as not to jam the mincer.
  3. To check salt if you do not like tasting raw meat, either deep fry a small ball of the mince or pan fry a small patty sized piece.
  4. Cover the mince and chill in the refrigerator once you are satisfied with the taste.
  5. To make the kebabs you either need a tandoor or you can grill them over a barbecue.
  6. Ensure that whatever you are cooking over is lit or heated to a high degree before you start forming the mince over the skewers.
  7. You need skewers and thick square ones are the best if you are not familiar using rounded ones. In any case the skewers need to be thick, as thin skewers cannot hold the weight of the mince.
  8. Take a two-inch ball of the mince in one hand and a skewer in the other.
  9. Make the ball as smooth as possible by tossing it like a ball in your hand.
  10. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer.
  11. Now apply a little oil or water to the palm that you use for the mince and by gently pressing the meat make it in the form of a sausage on the skewer.
  12. This does take a bit of practice and you may find that initially the mince is going to fall off the skewer.
  13. However if you forma ring between your forefinger & the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around one inch or a bit less in diameter.
  14. Once you have achieved this you can suspend the skewer on a small tray so that the skewer rests over the two opposite sides and allows the minced area to remain in the hollow of the tray.
  15. Complete this with all the skewers.
  16. When you are ready suspend them in a similar way, either over the barbecue or put them in the tandoor as recommended by the manufacturer.
  17. Do not over cook as this makes the kavab dry and chewy. The kavab should ideally feel spongy but should show signs of a liquid presence inside.
  18. Serve with fresh green chutney and an onion based salad…and enjoy.
  19. Or roll in a chappati or a flour tortilla filled with salad and sliced onion and serve.

Ingredients

Prep time:

Cook time:

Serves: 4

  • VENISON SHOULDER MEAT 500gms

  • FRESH CORIANDER , including stalks 20gms

  • FRESH MINT, including stalks 20gms

  • FRESH GINGER , cut coarsely 1, one-inch piece

  • GARLIC CLOVES 6-8nos

  • GARAM MASALA POWDER 1tsp

  • GROUND CUMIN 1tsp

  • GROUND CORIANDER 1tsp

  • FRESH GREEN CHILLI 1 large

  • GROUND RED CHILLI ½ tsp

  • TURMERIC POWDER ½ tsp

  • LIME JUICE 1tsp

  • SALT to taste

  • DATES, seeded and finely chopped 6nos

  • APRICOTS, organic and unbleached, chopped 6nos

  • WALNUTS, chopped 1 heaped tbsp