Ingredients
1 lb/500 g mince of lamb
2 onions - sliced, deep fried to a crisp brown color and crushed
2 tbsp garlic-ginger paste
1 tsp garam masala
2 tsp thick sour cream
1 tbsp ground coriander
½ tsp salt (or to taste)
4 tbsp oil for shallow frying
Preparation
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Wash the mince. Check that all the water is drained out well (otherwise the balls will not bind well and tend to break while cooking).
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Put the mince in a bowl. Ad all the other ingredients. Mix and knead.
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Keep aside for 2 hours.
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Heat a gas oven or an electric oven with the skewers.
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Take a big ball of the mince mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The mince will immediately stick to the hot skewer. If the skewers are cold, the mince does not stick properly.
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Repeat with left over mince on all the other skewers. Place the skewers in the oven.
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Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers.
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