| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 400 |
g |
Tender lamb |
| 10 |
g |
Garlic |
| 5 |
|
Whole red chillies |
| 25 |
g |
Ginger |
| 2 |
tb |
Garam masala powder; (30 g) |
| 2 |
ts |
Salt; (10 g) |
| 1 |
ts |
Black pepper; (coarsely ground) (5 |
|
|
; g) |
| 2 |
tb |
Oil for frying; (30 ml) |
INSTRUCTIONS
MINCE the lamb fine. Cut garlic, red chillies and ginger into small pieces.
Mix the lamb mince with the garlic, red chillies, ginger, garam masala
powder, salt and pepper. Add a little oil to the marinade and mix well.
Let the mixture stand for two hours so that the minced meat is well
marinated.
Divide the minced meat into large lemon sized balls and put them onto
skewers (sheekh) in cylindrical shape. Cook in a clay oven till brown and
done.
Remove the skewers from the clay oven and cut the kababs evenly. Gently
slide them off the skewers.
Heat oil in a frying pan and shallow fry the kababs till well browned.
Season with lemon juice, salt and chaat masala. Serve hot with greens and
onions slices.
Converted by MC_Buster.
NOTES : Sheekh kababs, grilled and shallow fried
Converted by MM_Buster v2.0l.
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