Seekh Kebab

Description

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

Ingredients

 * 500 g lamb mince (keema)
 * brown color
 * ¾ tsp garam masala
 * 1 tsp garlic (lasun) paste
 * 1 tbsp raw papaya paste
 * 1 tsp ginger (adrak) paste
 * 2 tbsp cashewnut (kaju)
 * 2 tsp thick cream (malai)
 * 2 onion (pyaj)
 * 2 tsp carom seeds / thyme (ajwain)
 * 2 tsp dried mango powder (amchoor)
 * 2 tbsp rock salt (kala namak)
 * 3 tbsp cumin seed (jeera)
 * 1 tbsp dry ginger (saunth)
 * 1 tsp black pepper (kali mirch)
 * ½ tsp nutmeg powder (jaiphal)

Directions

 * 1) Wash the keema and put in a strainer and gently press to squeeze out 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 kebabs from the skewers with the help of a napkin.
 * 12) Shallow fry the kebabs on a nonstick pans in 1 tablespoon oil.
 * 13) To serve - sprinkle some chaat masala and lemon juice on the kebabs.