Seekh Kebab

INGREDIENTS:

Yield -- 4 Portions

Portion Size -- 300gm/4 pieces
1kg Lamb Boneless

50gm Ginger
40gm Garlic
20gm Salt
25gm Chopped Coriander Leaves
100gm Processed Cheese
50 gm brown onion
4-5nos. Green Chilli
15gm Red Chilli Powder
10gm Garam Masala Mix
5gm Javitri Elaichi Powder
1gm Saffron
5gm Black Cumin
5gm Lamb Fat


PRODURE:
1. Take lamb boneless in a bowl, mix in clean ginger and garlic, processed cheese, green chilli, red chilli powder, garam masala powder, javitri elaichi powder and brown onion.
2. Saffron pounded and dissolved in water and royal cumin seeds and fat and leave for half an hour.
3. Now pass through the mincer twice mixed thoroughly with chopped coriander leaves. Make mince balls of approximately 75gm each.

Cooking
1. With wet palm put four balls on to the skewer into six inches long cylindrical shape evenly.
2. Put into the tandoor and then turn it over for even cooking.
3.
Take out from the skewer hot and arrange on a platter, sprinkled with kabab masala, lemon juice and clarified butter. Serve hot.