These delicate,
melt-in-the-mouth, mince kebabs, are usually made on festive
occasions
Minced lamb 1
kg
Black pepper 5
gm/1 tsp
Butter for
basting
Cashew nuts 60
gm/ 1/4 cup
Cloves 2.5 gm/
1/2 tsp
Cooking oil
240 ml/1 cup
Garam masala
7.5 gm/1 1/2 tsp
Gram flour (besan),
roasted 105 gm/7 tbs
Green cardamom
powder 5 gm/1 tsp
Oil for
basting
Onion, chopped
180 gm/ 3/4 cup
Onion paste,
browned 60 gm/ 1/4 cup
Poppy seeds (khus
khus) 60 gm/ 1/4 cup
Raw papaya 60
gm/ 1/4 cup
Red chilli
powder 5 gm/1 tsp
Saffron 2.5
gm/1 tsp
Vetivier (kewda)
essence 2 drop
Mince
lamb twice and a third time with the oil. Blend all the
other ingredients (except saffron, red chilli powder and
vetivier) together and mix with the mince. Add red chilli
powder, saffron and vetivier. Knead well. Set aside for half
an hour. Knead again. Pat the mixture in a thin layer around
the skewers and cook over low charcoal fire for 5 minutes.
Baste with butter and cook again for 4 minutes. Transfer to
an oven at 325 ºF for 8 minutes. Baste with butter and roast
again for 4 minutes.
