Sheik Babani Recipes

SHEIK BABANI

Steps:

• Cut the eggplant in half lengthwise and widthwise and "stripe" the skin with a peeler. Core the eggplant, leaving at least 1/3-inch outer layer. Reserve cores for red sauce. Saute the eggplant in vegetable oil until all sides are brown.
• Lightly brown the beef in a frying pan and drain oil. Blend the beef in a food processor and then return to the pan. Add remaining ingredients and cook over medium-high heat for 4 minutes. Reduce heat to medium and continue to cook for about 10 minutes.
• For the red sauce, blend the eggplant cores, green pepper, and jalapeno until smooth in a food processor. Place in saucepan with heated olive oil and saute until it boils and melts together, about 20 minutes. Season with salt and pepper. Add the remaining ingredients and boil until it thickens and oil appears at top.
• Then stuff eggplant with prepared beef and top with red sauce. Garnish with parsley and serve with rice.

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

SEEKH KEBAB WITH MINT CHUTNEY

Steps:

• Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
• Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
• Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.