Lamb Kebab Recipe

1/2 kg

1 tablespoon

3 tablespoons

2

2 tablespoons

2 tablespoons

2 tablespoons

150 g

4 tablespoons

1/2 teaspoon

A pinch

Marinade

1 tablespoon

1 tablespoon

3 tablespoons

1 1/2 teaspoon

1 teaspoon

1 teaspoon

2 teaspoons

1/4 teaspoon

1/2 teaspoon

1/4 teaspoon

2 teaspoons

2 teaspoons

1 teaspoon

Garnish

1

Minced Lamb (minced twice)

Ghee

Oil

Medium onions, sliced

Powdered cashew nuts

Powdered poppy seeds

Ground dry coconut

Khoya

Lightly roasted gram flour (besan)

Masala powder

Saffron mixed with 1 teaspoon water

Oil for brushing

Garlic paste

Ginger paste

Grated raw papaya

Salt

Black pepper powder

Chili powder

Coriander powder

Powdered mace

Powdered allspice

Powdered nutmeg

Powdered green cardamom

Powdered black cardamom

Powdered caraway seeds

Onion, sliced

• Combine ingredients for marinade and mix with mince in a pan that has a lid.

• Make a well in the center of the mince.

• Place a live coal in a small metal bowl and put it in the well.

• Pour 1 tablespoon ghee over the coal and cover pan immediately.

• Leave for 2 hours before removing the bowl.

• Heat 3 tablespoons oil in a small frying pan.

• Add onions and fry till light brown.

• Grind onions and add to mince with remaining ingredients, except oil for brushing and garnish.

• Pass mince through a fine mincer and set aside in the refrigerator for an hour.

• Divide mince into 20 portions.

• Lightly grease your hands, thread each portion of mince onto a skewer and shape into a thin long kebab.

• Grill kebabs for 2-3 minutes over a charcoal fire, rotating skewers occasionally till light brown.

• You may also grill them in an electric grill preheated to 220^oC for 2-3 minutes, rotating the skewers till kebabs are light brown.

• Brush kebabs with oil, remove from skewers, garnish with onion slices and serve.