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Ground lamb with spices is wrapped around skewers and roasted on hot charcoal embers
Total servings: 4
Preperation time: 45 min
Best for: All
How to serve: Hot
1 kg Minced meat
100-150 grams Mutton fat
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Red chilli paste
1 tablespoon Mint leaves
1 tablespoon Coriander leaves
1 tablespoon Garam masala
100 grams Chopped onions
1 no. Egg
1 tablespoon gram flour
Roast the besan till it emits an aroma. Chop the coriander and mint leaves.
Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours.
Wet your hands, and mould portions of the mince around an iron skewer. Each seekh kebab should by about fourfive inches long.
Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter.
Remove from the skewer and serve hot with roomali roti, onions and mint chutney.
Tip : The kebab will not stick to the skewer if you rub it with a little oil before puting the meat on it.