HINDOOSTANEE CURRIES

45.—Seik Kawab

Is usually eaten with chappatee or hand-bread, and only occasionally with rice, and contains the following condiments:—Two tablespoonfuls of mustard oil, four teaspoonfuls of ground onions, one teaspoonful of ground chilies, half a teaspoonful of ground ginger, a quarter of a teaspoonful of ground garlic, one teaspoonful of ground turmeric, one teaspoonful and a half of salt, a cup of thick tyre or dhye, half a teaspoonful of ground coriander-seed, the juice of one large lemon, and a little ghee.

Take two pounds of beef, mutton, or veal; remove the bones, and chop the meat slightly, without mincing or cutting through it; mix well together all the ground condiments, including the oil, tyre, and lemon-juice, in which steep the chopped meat, turning it over occasionally to absorb the mixture. After a while cut up the meat into squares of equal size, say two inches, and continue to keep them in the mixture for fully one hour; then pass the squares of meat either on a silver, plated, or other metal skewer, and roast or broil over a slow charcoal fire, basting the whole time with ghee, to allow the kawab to become of a rich brown colour, without burning or being singed in the basting. Remove from the skewer, and serve hot.

46.—Tick-keeah Kawab

Take two pounds of fat beef, wash it, cut it into small pieces, and pound it to a pulp, remove all fibres, &c., and then add to it one teaspoonful of ground onion, a quarter of a teaspoonful of ground turmeric, one-eighth of a teaspoonful of ground garlic, a quarter of a teaspoonful of ground chilies, half a teaspoonful of ground peppercorns, a quarter of a teaspoonful of ground ginger, half a teaspoonful of ground hot spices, and one tablespoonful of tyre or dhye.

Mix the whole well together, add salt to your taste, and the yolk and white of an egg well beaten up; form into balls of equal sizes; flatten them, pass them on iron or plated skewers about eighteen inches long, rub them well over with ghee, wrap them in plantain-leaf, and roast or broil them over a charcoal fire. Serve them up hot, removed from the skewers. These are usually eaten with chappatee.