Kadak Seekh Kabob

Course : Curry
Serves: 4
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400 gram tender lamb
10 grams garlic
5 whole red chiles
25 grams ginger
2 tablespoons garam masala powder
2 teaspoons salt
1 teaspoon black pepper -- (coarsely ground)
2 tablespoons oil for frying

Preparation / Directions:

Mince the lamb fine. Cut garlic, red chiles and ginger into small pieces. Mix the lamb mince with the garlic, red chiles, ginger, garam masala powder, salt and pepper. Add a little oil to the marinade and mix well. Let the mixture stand for two hours so that the minced meat is well marinated. Divide the minced meat into large lemon sized balls and put them onto skewers (sheekh) in cylindrical shape. Cook in a clay oven until brown and done. Remove the skewers from the clay oven and cut the kabobs evenly. Gently slide them off the skewers. Heat oil in a frying pan and shallow fry the kabobs until well browned. Season with lemon juice, salt and chaat masala. Serve hot with greens and onions slices.

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