DUM KA KABAB

Lamb Mince 500g    

Cashewnut 75g       

Almond 30g               

Coconut 50g            

Corainder powder 10g                                                                                                 

Cloves 3g                   

Cinnamon sticks 2g    

Green cardamom 6g

Cumin seeds 3g        

Onion 25g                   

Oil to fry onions    

Red chilli powder 5g 

Turmeric 3g               

Salt TO TASTE         

Mint 10g                      

Fresh Corainder10g 

Green chillies 3g   

Ginger paste 10g    

Garlic paste 10g

PROCEDURE

                                 

1.    Fry onions till golden brown and make paste.

2.    Put cashewnut, almonds, coconut fresh, cumin seeds, cinnamon stick, green cardamom and cloves to blend a fine paste .(white paste)

3.    Take mince add brown onion paste, white paste, ginger garlic paste, coriander powder, red chilli powder, salt and mix well.

4.    Spread the mince on tray, make a well in the centre. Placing glowing charcoal n katori and pour oil/ghee and cover the mince with lid for about 10 mins. Uncover the mince and add chop mint, coriander and green chillies.

5.    Arrange the mince on skewer and cook in tandoor.