Whether you’re cooking up a feast or a simple Sunday brunch, Lamb kebabs are the perfect way to kickstart your meal. They even go great as a side to the humble dal-chawal.
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|Prep Time||15 minutes|
|Cook Time||45 minutes|
- 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
For Garam Masala:
- 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.
- Grind ginger, chillies, garlic, coriander/cilantro leaves, onion, tomato, paneer, cashews, and garam masala powder with the lemon juice.
- Mix this paste well with mutton paste. Divide into equal portions and shape into balls. You may adjust the consistency with the corn flour.
- Wet your palms and gently press the balls into small disks. Roast them on a tawa, making sure you baste them occasionally.
- You could also grill them in a preheated oven at 180℃ for 15 minutes until golden brown, basting occasionally with butter/oil.
- Let the kebabs rest for a few minutes before serving.
- 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.