Lamb
Mince(Keema) 500G
Garam Masala
5G
Garlic paste 15G
Raw Papaya Paste
20G
Ginger Paste 15G
Cream 30G
Onion 50G
Carom Seeds 5G
Dried Mango
Powder 5G
Rock Salt 5G
Cumin Seed 5G
Dry Ginger 5G
Black Pepper
5G
Nutmeg
Powder 5G
PROCEDURE
1. Wash the mince and
put in a strainer and gently press to squeeze out all the water.
2. Chop onions finely.
3. Mix all the
ingredients to the mince and knead well.
4. Keep aside for 1
hour.
5. Take a big ball of
the keema mixture and hold a hot skewer carefully in the other hand.
6. Press the mince on to
a hot skewer. You can also add roasted besan to bind the mixture properly.
7. The mince will
immediately stick to the hot skewer.
8. Repeat with left over
mince on all the other skewers.
9. Place the skewers in
the oven. Keep rotating the skewers occasionally.
When cooked, gently
remove the kababs from the skewers with the help of a napkin.
To serve sprinkle
some chat masala and lemon juice on the kababs.
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