Lamb Kebab Recipe Ingredients : 1/2 kg 1 tablespoon 3 tablespoons 2 2 tablespoons 2 tablespoons 2 tablespoons 150 g 4 tablespoons 1/2 teaspoon A pinch Marinade 1 tablespoon 1 tablespoon 3 tablespoons 1 1/2 teaspoon 1 teaspoon 1 teaspoon 2 teaspoons 1/4 teaspoon 1/2 teaspoon 1/4 teaspoon 2 teaspoons 2 teaspoons 1 teaspoon Garnish 1 Minced Lamb (minced twice) Ghee Oil Medium onions, sliced Powdered cashew nuts Powdered poppy seeds Ground dry coconut Khoya Lightly roasted gram flour (besan) Masala powder Saffron mixed with 1 teaspoon water Oil for brushing Garlic paste Ginger paste Grated raw papaya Salt Black pepper powder Chili powder Coriander powder Powdered mace Powdered allspice Powdered nutmeg Powdered green cardamom Powdered black cardamom Powdered caraway seeds Onion, sliced Method : Combine ingredients for marinade and mix with mince in a pan that has a lid.

Make a well in the center of the mince.

Place a live coal in a small metal bowl and put it in the well.

Pour 1 tablespoon ghee over the coal and cover pan immediately.

Leave for 2 hours before removing the bowl.

Heat 3 tablespoons oil in a small frying pan.

Add onions and fry till light brown.

Grind onions and add to mince with remaining ingredients, except oil for brushing and garnish.

Pass mince through a fine mincer and set aside in the refrigerator for an hour.

Divide mince into 20 portions.

Lightly grease your hands, thread each portion of mince onto a skewer and shape into a thin long kebab.

Grill kebabs for 2-3 minutes over a charcoal fire, rotating skewers occasionally till light brown.

You may also grill them in an electric grill preheated to 220 o C for 2-3 minutes, rotating the skewers till kebabs are light brown.

Brush kebabs with oil, remove from skewers, garnish with onion slices and serve.