Ingredients:
- 500 gms Lamb Mince(Keema)
- Brown Color
- 3/4 tsp Garam Masala
- 1 tsp Garlic (Lasun) paste
- 1 tblsp Raw Papaya Paste
- 1 tsp Ginger (Adrak) Paste
- 2 tblsp Cashewnut (Kaju)
- 2 tsp thick Cream (Malai)
- 2 Onion (Pyaj)
- 2 tsp Carom Seeds / Thyme (Ajwain)
- 2 tsp Dried Mango Powder (Amchoor)
- 2 tblsp Rock Salt (Kala Namak)
- 3 tblsp Cumin Seed (Jeera)
- 1 tblsp Dry Ginger (Saunth)
- 1 tsp Black Pepper (Kali Mirch)
- 1/2 tsp Nutmeg Powder(Jaiphal)
How to make seekh kabab:
- Wash the keema and put in a strainer and gently press to squeezeout all the water.
- Mix all the ingredients to the keema and knead well.
- Keep aside for 1 hour.
- Heat a gas oven or an electric oven with the skewers.
- Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
- Press the mince on to a hot skewer.
- The keema will immediately stick to the hot skewer.
- Repeat with left over mince on all the other skewers.
- 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.
- Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
- To serve sprinkle some chat masala and lemon juice on the kababs.