Bukhnu kebab

Bukhnu is a special spice blend from Uttar Pradesh, it is slowly finding its way into kitchens outside the state. The word "Bukhnu" means "to grind" and refers to the process by which the masala is made.

This is a complex masala with over 15 ingredients, some of which are not common, and one that bursts with flavour. The meat is beautifully flavoured, the nuts add a lovely nuance, and the egg binds the kebab together. The flavours are bold, and your palate is enveloped in layers of flavour. I served this kebab with Peanut chutney; they complimented each other beautifully. This makes for a great appetizer with a drink of your choice.

This out-of-print cookbook is the bible of Indian grilling. I have cooked over half the recipes from it, and each recipe is delicious. It is packed with chicken, lamb, and seafood kebabs and includes a large section on vegetarian and paneer kebabs and tandoor bread. I could grill from here every week. I highly recommend this cookbook for those who like to light up the grill and are looking for Indian flavours.

For more delicious recipes from this cookbook, click here.

Ingredients:

1 lb ground mutton or beef

For the spice paste:

2 teaspoons ginger paste

2 teaspoon bukhni masala, commercial brand ok

2 tablespoons chironji seeds

1/2 onion, chopped

2 tablespoon cilantro

3 tablespoons chickpea (besan) flour, lightly roasted on a frying pan

1 egg

Salt, to taste

Add all the ingredients, except the egg, to a small blender and purèe till very smooth. Add the egg and blitz again for 2-3 seconds to mix in; do not spin for a long time; the egg will froth. You are looking for a thick paste.

Mix the spice paste with the meat and knead with your hands until well combined. Form a small, teaspoon-sized patty and fry it in a pan—taste for salt and spice. Adjust as needed.

For the meat, ask your butcher to run the ground meat through the mince at least 2 times for a very fine mince. Marinate the meat for at least 4 hours, but overnight is better.

Make small ping-pong-sized balls or a flat patty and grill for 3-4 minutes until cooked through. Alternatively, bake at 375° F for 10-12 minutes until cooked through.

Serve immediately with peanut chutney.