Seekh kabab

Seekh kabab

Ingredient

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• 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)

How to make seekh kabab:

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