Ingredients
Lamb mince 900g 2lb
Onions 40g / 1/4 cup
Green chilies 8
Coriander 20g / 1/3 cup
Cashew nuts 75g/ 2/3 cup
Eggs 2
National Kabab Masala
Groundnut oil 51/3 tbsp
National White pepper pd 3g/ 1/2 tsp
National Garam masala 10g/ 2tsp
Butter (for) basting
Cooking Directions
Remove stems, wash, slit, deseed and finely chop the green chilies.
Clean, wash and chop coriander.
The cashew nuts: Pound them.
The eggs: Whisk in a bowl.
The Mince: Add all the ingredients, except butter, to lamb mince in a large bowl and mix well.
Keep aside for 15 minutes.
Divide into 12 equal portions and make balls.
The oven: Pre-heat to 325oF.
The skewering: Using a wet hand, spread the balls by pressing each along the length of the skewers, two inches apart, and making each kabab 4 inches long.
