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Minced lamb, marinated with
herbs and cashewnuts, skewered & cooked in the Tandoor oven.
Serves : 4
Preparation Time : 25 Minutes Cooking Time:
15 Minutes
Ingredients:
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41/2
cups Lamb, minced
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2 Eggs, whisked
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13/4
cup Lamb Kidney fat
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21/2
tbsp. Onion, finely chopped
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21/2
tbsp. Ginger, finely chopped
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8 Green Chillies, finely
chopped
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4 tsp. green coriander, finely
chopped
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1/3 cup
Cashew nuts (Kaju) paste
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Salt to taste
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2 tsp.
Garam masala
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2/3 tsp.
White pepper powder
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31/3
tbsp. Oil
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31/3
tbsp. Butter for basting
Preparation:
- Add all the ingredients to the minced lamb, except butter,
and mix well. Keep aside for 15 minutes.
- Divide the mixture into 12 equal portions and make into
balls.
- Pre-heat the tandoor / Oven to 320 degree F / 160 degree C.
Press the balls with moistened palms along the skewers, 8-10 cm
long and about 4 cm apart. Roast for about 10 minutes.
- Remove and hang the skewers to let excess moisture drip off.
- Baste with butter and roast again for 2 minutes.
- Serve hot garnished with onion rings and lemon wedges.
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