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PrintLAMB KEBABS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all the spices except the gram flour and cumin seeds in a large mixing bowl. Spread the lamb mince in it.
- Add the dry roasted gramflour and cumin powder to the mince.
- Knead the mince mixture, cover and refrigerate at least for 8-10 hours.
- Divide the mince into 10-12 equal size balls. Wrap the mince evenly around each skewer using greased hands into a long 6 inches.
- Cover a grill rack with foil and make a few holes in the foil for the excess oil to drain off.
- Place the kebabs on the foil and cook under a preheated grill over a medium heat for 10-12 minutes on each side.
- Serve hot with Green Chutney.
INGREDIENTS
- 550 grams lamb mince
- 1 onion, finely chopped
- 4 tablespoons gram flour, dry roast for a minute until light brown
- 4-5 large garlic cloves, finely chopped
- 4-5 inch piece of ginger, finely chopped
- 3 tablespoons finely chopped fresh coriander
- 2-3 green chillies, deseeded and finely sliced
- 1 egg yolk
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 2-3 cardamom pods, seeds finely crushed
- 1 teaspoon cumin seeds, dry roasted and pounded
- Large pinch of ground nutmeg
- 2 teaspoon IDHAYAM sesame oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh mint leaves
- 10 metal skewers or wooden skewers soaked in cold water at least for half an hour
Spice Mix
- 1 teaspoon garam masala
- ½ teaspoon Red chilli powder
- ½ teaspoon coriander powder
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