500 gms Lamb Mince (Qeema)
1 Finely chopped Onion
½ a beaten Egg
3/4 tsp. Garam Masala
1 tsp. Garlic (Lasun) paste
1 tbsp. Raw Papaya Powder
1 tbsp. coriander powder
1 tsp. Ginger (Adrak) Paste
2 tsp. thick Cream (Malai)
½ tsp. Carom Seeds / Thyme (Ajwain)
½ tsp. Black Pepper (Kali Mirch)
½ tsp. Red Chilli Powder
½ tsp. Salt (increase/decrease according to preference)
½ cup Oil for basting
- In a large bowl add all the ingredients to the Qeema.
- Transfer to the bowl of the food processor and blitz until homogenized, not more than two minutes.
- Keep aside for at least 1 hour.
- Prepare the coal barbecue set up using a large open faced grill station over which your skewers can lay easily without touching the coals.
- Heat some flat-sided foot long metal skewers over the coals until piping hot.
- Take a ¼ cup of the Qeema mixture, ball it up and hold a hot skewer carefully in the other hand (wear heat-proof gloves/mittens on that hand).
- Press the mince on to the hot skewer; being careful not to let the skewer touch your skin, press it on so that the meat lies about a ½ inch thick on the skewer and finger indentations are left in the meat.
The Qeema will immediately stick to the hot skewer.
- Now place the skewer of eat on to the coal grill, the coals should not touch the meat. Cook for five minutes on each side, rotating the skewer every 2.5 minutes.
- Brush oil on the kebabs as you rotate them.
- Check for doneness, if done gently remove the kebabs from the skewers with the help of a napkin and serve.
- Repeat with left over mince on all the other skewers.
- To serve sprinkle some herbs and lemon juice on the kebabs.