Name: Minced Lamb Kababs recipe by ANSHU BHATNAGAR at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 pound Ground Lamb; 3-4 cloves Garlic, minced; 2 Scallion, both white and green parts, trimmed and minced; 2 tablespoons Cilantro, chopped and fresh; 2 teaspoons Ginger, fresh, grated; 1 teaspoon salt, or more to taste; 1/2 teaspoon cumin seeds, toasted; 1/2 teaspoon black pepper, freshly ground; 1/4 teaspoon cayenne pepper; 1 tsp chaat masala; 1 red onion, small, or large shallot, very thinly sliced, for serving; Lemon wedges, for serving

ABOUT Minced Lamb Kababs RECIPE

Seekh Kabab is a traditional South Asian cuisine, made with keema (lamb mince) and traditionally cooked in a tandoor oven. It consists of small cubes of meat threaded on a skewer that are grilled or roasted. It is usually in the shape of cylindrical rolls but can also be made in a tikka form. I like making them in the shape of small flat tikkas, as the meat inside is cooked properly.

Ingredients Serving: 2

1 pound Ground Lamb
3-4 cloves Garlic, minced
2 Scallion, both white and green parts, trimmed and minced
2 tablespoons Cilantro, chopped and fresh
2 teaspoons Ginger, fresh, grated
1 teaspoon salt, or more to taste
1/2 teaspoon cumin seeds, toasted
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1 tsp chaat masala
1 red onion, small, or large shallot, very thinly sliced, for serving
Lemon wedges, for serving

Instructions

Mix all the ingredients except chaat masala, sliced onion and lemon wedges to the ground lamb, then knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Cover and refrigerate the meat mixture for 1 hour.
Preheat a gas oven or electric oven with the skewers to 350degrees ( I prepared these tikkas using metal skewers but bamboo skewers can also be used.
Divide the meat mixture into equal portions. Lightly wet your hands with cold water, then, press the mince on to a hot skewer to form a tikka or sausage
Place the skewers in the oven. Keep turning or rotating the skewers occasionally
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Sprinkle some chaat masala and serve with onion and lemon wedges.

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