Traditional lamb meat kebab appetizer slowed cooked on bamboo skewers
500 gms Lamb mince
1 medium sized Onion chopped very fine
1 Egg (as a binding element)
1 tbsp Garlic paste
1 tbsp Ginger paste
1tbsp Lemon juice
1 tsp Garam masala
1 tsp Coriander powder
1 tspCumin powder
2-3 Green chillies paste (add more if you can handle spice!)
1/2 cup Fresh chopped coriander
Bamboo Skewers, soaked in water
Salt to taste
Vegetable oil for basting kebabs while cooking
In a pan or pressure cooker place all ingredients ( meat, bengal gram, onions, ginger garlic paste, coriander powder and whole garam masala) except eggs, coriander and mint leaves.
In a bowl whisk the egg. Add onion, ginger garlic paste, cumin powder, garam masala, Coriander powder, green chilli paste, coriander/ Cilantro leaves, Lemon juice and salt. Mix well.
Add minced lamb to the above mixture and mix with your hands until all ingredients are well blended.
Cover the bowl with cling film and refrigerate for 1 hour.
Remove from fridge and form meat into kebab shape. Squeeze the meat onto the soaked skewers into a long sausage-like kebab. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Make sure the meat is spread to an even thickness.
Brush kebabs with little oil. Arrange kebabs on grill. BBQ or grill kebabs for 30-35 minutes over medium heat until the meat is cooked, turning over frequently and try not to dry out the moisture.
(Tip: Grilling on a coal fire gives kebabs a nice smoky flavour. Note: Kebabs are cooked when both sides are crisp and browned, and when juices run clear.)
Serve hot with slices of onion, cucumber, tomato, cabbage salad and lemon wedges.