¼ cup / 56 grams Neutral oil
2 cups / 300 grams Red onion, chopped
1 Tablespoon / 15 grams Ginger, minced
2 Tablespoons / 15 grams Garlic, chopped
1 Tablespoon / 15 grams Serrano chili pepper, chopped
3 Tablespoons / 28 grams Garam masala
1½ teaspoons / 3.75 grams Ground coriander
2 teaspoons / 6 grams Ground cumin
1½ teaspoons /4.5 grams Ground turmeric
2 teaspoons / 6 grams Kashmiri chili powder
2 teaspoons / 10.2 grams Lime juice
Salt to taste
1 Tbsp / 5 grams Mint, chopped
2 Tbsp / 10 grams Cilantro, chopped
2 lbs. / 908 grams Mamu
4 Charcoal briquettes (optional)
- If desired, smoke Mamu according to instructions below. Meanwhile, heat the oil in a sauté pan over medium high and add onions, cook until slightly softened, then add ginger, garlic, and serrano chili and cook for a minute. Stir in garam masala, coriander, cumin, turmeric, and kashmiri chili powder and cook just until spices are warm and fragrant. Remove from heat. Cool mixture completely.
- Mix together onion mixture, Mamu, lime juice, mint, and cilantro and let rest, refrigerated, for a minimum of 2 hours before use.
- Shape into 20 2-ounce (60 gram) kebabs by squeezing it around skewers, or if you don’t have skewers you can shape into sausages.
- Sear in a pan or on a grill. Cook until the internal temperature registers 165°F (74°C) on an instant read thermometer.
*Optional – To add smoky flavor, place uncooked Mamu into a metal pan or bowl that can be covered with foil, have another smaller bowl or pan that can fit inside the Mamu bowl, burn the coals until they are lit, if coals are on fire put it out then place burnt coals into the smaller bowl or pan that’s in the larger bowl with Mamu, and cover the bowl with everything inside with foil and let sit for at least 30 mins to pick up smokey flavor.