Spicy minced meat
rolled on to skewers and roasted. Aromatic and velvety smooth
Minced meat
500 gm
Black
cardamoms 2
Black
peppercorns 10 gm/ 2 tsp
Cinnamon
powder 2.5 gm/ 1/2 tsp
Cloves 2
Coconut,
grated 15 gm/ 1 tbs
Cream 30 ml/ 2
tbs
Cumin (jeera)
seeds 5 gm/1 tsp
Garlic paste
15 gm/3 tsp
Ginger paste
15 gm/3 tsp
Gram flour (besan),
roasted 45 gm/3 tbs
Mace (javitri)
powder 2.5 gm/ 1/2 tsp
Oil 15 ml/1
tbs
Onion paste,
browned 45 gm/3 tbs
Poppy seeds (khus
khus) 10 gm/2 tsp
Raw papaya
paste 15 gm/1 tbs
Red chilli
powder 5 gm/1 tsp
Yogurt 30 ml/2
tbs
Mix
mince with all other ingredients. Knead well for 10 minutes.
Let stand for 10 minutes.
Moisten hands with cold water and mould mixture around
skewers pressing and shaping to the size of a frankfurter
sausage, about 5 1/2 inch long. Roast the kebabs in a
moderately hot tandoor for 12 minutes till they are browned
uniformly. The kebabs can also be slid off the skewers and
cooked on the fine wire mesh of the grilling rack in a
charcoal gas grill. Do not turn too often as the kebabs may
split.
