|
1/2 kg
1 tablespoon
1
1 teaspoon
1/2 teaspoon
1 teaspoon
1/4 teaspoon
1 1/2 teaspoon
1 1/2 tablespoon
2 teaspoon
3 teaspoons
1 teaspoon
1 teaspoon
1 tablespoon
1 tablespoon
1 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
1/4 teaspoon
1
Garnish
1
1
|
Mince (mutton, beef or pork)
Oil
Medium onion, ground
Salt
Powdered mace
Garam masala
Powdered nutmeg
Lightly roasted gram flour
Powdered poppy seeds
Powdered almonds
Garlic paste
Ginger paste
Chopped coriander leaves
Chopped green chilies
Dry fenugreek leaves
Cumin powder
Powdered allspice
Lime juice
Tenderon powder
Powdered red food coloring (optional)
Egg, lightly beaten
Oil or butter for brushing
Onion, sliced
Lime, sliced
|
Method :
-
Do not wash the mince.
-
Heat oil in a non-stick
pan, add onion and fry till brown.
-
Pour contents of pan into
mince, and add remaining ingredients except egg, oil or butter for
brushing and garnish.
-
Mix well and grind to a
smooth paste.
-
Add egg, mix well and
leave in the refrigerator for at least an hour.
-
Divide mince into 18
portions.
-
Grease your hands with oil
and shape each portion of mince into a sausage.
-
Thread onto a skewer and
press into a thin kebab about 10 cm long.
-
Grill kebabs over a
charcoal fire for 2 minutes, rotating skewers around.
-
Brush with oil or butter
and grill for a further minute till golden brown.
-
Garnish with onion and
lime slices, and serve with a chutney, an onion relish and naan or
romali roti.
Note : Be sure to use food
coloring from a recognized and reputed brand.
|
