Lamb Kebab Recipe

Ingredients

• 250 g Lamb mince
• 75 g Paneer(grated)
• 1 tbsp Lemon Juice
• 1 tbsp Corn flour
• 1 egg(whisked)
• 1 tsp Cumin Powder
• 1 tsp red chilli powder
• 1 tsp Paprika powder(optional)
• 1 tsp White pepper powder
• 2 tbsp Cooking oil
• 10 Cashew nuts(optional)
• 25 g ginger
• 4 green chillies
• 25 g garlic
• 1 bunch Fresh green coriander leaves(chopped)
• 1 onion(finely chopped)
• 1 Tomato(finely chopped)
• 1 tbsp butter(melted for basting)
• 1 tsp Chaat masala(optional)
• Salt - to taste

• For Garam Masala:

  1 pinch Cardamom powder
• 1 pinch Cinnamon powder
• 1 pinch Cloves powder
• 1 pinch Nutmeg powder
• 1 pinch Fennel seed powder

Let’s cook

1. Bring the lamb mince to room temperature and add egg, cumin powder, red chilli powder, paprika, white pepper, salt and oil. Mix well and set aside for 15 minutes.

2. Grind ginger, chillies, garlic, coriander/cilantro leaves, onion, tomato, paneer, cashews, and garam masala powder with the lemon juice.

3. Mix this paste well with mutton paste. Divide into equal portions and shape into balls. You may adjust the consistency with the corn flour.

4. Wet your palms and gently press the balls into small disks. Roast them on a tawa, making sure you baste them occasionally.

5. You could also grill them in a preheated oven at 180℃ for 15 minutes until golden brown, basting occasionally with butter/oil.

6. Serving Suggestion:

   Let the kebabs rest for a few minutes before serving.

7. Sprinkle some chaat masala and serve hot on a bed of brown roasted onions and tomatoes, along with tomato sauce or any chutney of your choice.