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We recently bought Ammu by Asma Khan, a book full of Indian home-cooking recipes interlaced with lovely stories about Asma’s family life. Today was its first outing and we cooked these kebabs on the barbecue because the sun was shining, and our friend Michael keeps gifting us huge jars of pickled onions that he got for a bargain price in M&S (true). Asma recommends serving with a black-eyed bean salad called Lobia – and we agree.

Wine Suggestion: Find an easy, juicy barbecue red that isn’t too heavy and you’ll be happy here.

Murgh Seekh Kabab – serves 6

  • 900g boneless, skinless chicken thighs, cut into 2.5cm pieces
  • 5cm piece of ginger, thinly sliced
  • 300g well-drained pickled onions or shallots
  • 6 tbsp ghee or vegetable oil

FOR THE MARINADE:

  • juice of 2 lemons
  • ¾ tsp sugar
  • 2 cloves of garlic, crushed
  • 3cm piece of ginger, grated
  • 1 tsp chilli powder

Ideally you should marinade the chicken and leave in the fridge for about 4 hours. Mix all of the marinade ingredients together, then add the chicken and toss to coat, then cover and put into the fridge.

Get your barbecue going, we prefer charcoal but whatever you’ve got will do.

Thread the chicken pieces, thinly sliced ginger and pickled onions onto metal kebab sticks (you can use the wooden ones but you need to soak them in cold water for about 20 minutes first to stop them burning). Grill the kebabs for about 5 minutes on each side, basting with the ghee or vegetable oil.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022.)

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This is an Indian side dish and a great salad that we plan to serve with many Indian meals. This time we had it with Murgh Seekh Kababs cooked on the barbecue. Asma prefers dried beans (and we’re sure she is right) but we cheated this time and used a tin of black-eyed beans instead.

Lobia – serves 4

  • 200g dried black-eyed beans (we used a 400g tin)
  • 2 cloves of garlic, chopped
  • ½ a small red onion, chopped
  • 1 green chilli, chopped
  • 1 red tomato, diced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp brown sugar

If using dried beans you need to soak them in cold water overnight.

The next day, drain the beans and put into a large pan, cover with cold water and bring to the boil. Cover and simmer for about an hour, or until soft. Drain and leave to cool.

If you are using a tin of beans, you can skip all of the above and just drain and rinse them in cold water.

Put the beans into a bowl, add the garlic, onion, chilli and tomato and mix together gently. Whisk the olive oil, lime juice, sugar, salt and pepper together, pour into the bowl with the beans and mix together.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022).

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