|
Ingredients
|
Quantity
|
|
Tender lamb
|
400gms
|
|
Garlic
|
10gms
|
|
Whole red chillies
|
5
|
|
Ginger
|
25gms
|
|
Garam masala powder
|
2 tbsp
|
|
Salt
|
2 tsp
|
|
Black pepper (coarsely ground)
|
1 tsp
|
|
Oil for frying
|
2 tbsp
|
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 until
brown and done.
Remove the skewers from the clay oven and cut the kabobs evenly.
Gently slide them off the skewers.
