1 kg Minced meat
100-150 grams Mutton fat
1 tablespoon GingerClick to find more about Ginger paste
1 tablespoon GarlicClick to find more about Garlic paste
1 teaspoon Red chilli paste
1 tablespoon MintClick to find more about Mint leaves
1 tablespoon Coriander leavesClick to find more about Coriander leaves
1 tablespoon Garam masala
100 grams Chopped onions
1 no. Egg
1 tablespoon gram flour
SaltClick to find more about Salt
Preparation
Roast the besan till it emits an aroma. Chop the coriander and mintClick to find more about mint leaves.
Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours.
Wet your hands, and mould portions of the mince around an iron skewer. Each seekh kebab should by about fourfive inches long.
Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter.
Remove from the skewer and serve hot with roomali roti, onions and mintClick to find more about mint chutney.
Tip : The kebab will not stick to the skewer if you rub it with a little oil before puting the meat on it.
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