Kadak Seekh Kabab

Directions

1. MINCE the lamb fine. Cut garlic, red chillies and ginger into small pcs.
2. Mix the lamb mince with the garlic, red chillies, ginger, garam masala pwdr, salt and pepper. Add in a little oil to the marinade and mix well.
3. Let the mix stand for two hrs so which the chopped meat is well marinated.
4. Divide the chopped meat into large lemon sized balls and put them onto skewers (sheekh) in cylindrical shape. Cook in a clay oven until brown and done.
5. Remove the skewers from the clay oven and cut the kababs proportionately. Gently slide them off the skewers.
6. Heat oil in a frying pan and shallow fry the kababs until well browned.
7. Season with lemon juice, salt and chaat masala. Serve warm with greens and onions slices.
8. NOTES : Sheekh kababs, grilled and shallow fried