Ingredients
450g (1 lb) lean minced lamb or beef
1 onion,
finely minced
1 green chilli, ground to paste
10ml (2 tsp)
kasuri methi
2.5ml ( ½ tsp) chilli powder
10ml (2 tsp) garam
masala powder
1.25ml ( ¼ tsp) salt
2 sprigs fresh coriander
leaves, chopped
5ml (1 tsp) ginger paste
5ml (1 tsp) garlic
paste
2 eggs
Oil
Lemon quarters
Cooking Instructions
In a bowl mix mince, onion, green chilli, methi, chilli powder, garam masala, salt, coriander, ginger and garlic; mix well. Break in eggs and mix well. Let the mixture stand for 10 minutes. Rub a skewer with a little oil. Take some of the mixture and spread it round the skewer to approximately 10cm (4 inches) length. Make the remaining sheikh kebabs and cook them under the grill, brushed with oil, for 3-4 minutes. Turn frequently to cook all sides evenly. Serve piping hot with lemon quarters, tamarind pulp or yoghurt and mint chutney. A side salad of onions and plain roti goes well with sheikh kebabs.
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