Seekh Kebab

Description

 * Ethnicity - Mughlai, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 500 gms Lamb Mince(Keema)
 * Brown Color
 * 3/4 tsp Garam Masala
 * 1 tsp Garlic (Lasun) paste
 * 1 tblsp Raw Papaya Paste
 * 1 tsp Ginger (Adrak) Paste
 * 2 tblsp Cashewnut (Kaju)
 * 2 tsp thick Cream (Malai)
 * 2 Onion (Pyaj)
 * 2 tsp Carom Seeds / Thyme (Ajwain)
 * 2 tsp Dried Mango Powder (Amchoor)
 * 2 tblsp Rock Salt (Kala Namak)
 * 3 tblsp Cumin Seed (Jeera)
 * 1 tblsp Dry Ginger (Saunth)
 * 1 tsp Black Pepper (Kali Mirch)
 * 1/2 tsp Nutmeg Powder(Jaiphal)

Directions

 * 1) Wash the keema and put in a strainer and gently press to squeezeout all the water.
 * 2) Mix all the ingredients to the keema and knead well.
 * 3) Keep aside for 1 hour.
 * 4) Heat a gas oven or an electric oven with the skewers.
 * 5) Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
 * 6) Press the mince on to a hot skewer.
 * 7) The keema will immediately stick to the hot skewer.
 * 8) Repeat with left over mince on all the other skewers.
 * 9) Place the skewers in the oven.
 * 10) Keep rotating the skewers occasionally.
 * 11) When cooked, gently remove the kababs from the skewers with the help of a napkin.
 * 12) Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
 * 13) To serve sprinkle some chat masala and lemon juice on the kababs.