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.