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Most famous kabab from Uttar Pradesh, it is made from lamb mince mixed with spices and cooked in tandoor
Preparation Time : 15-20 minutes
Cooking Time : 30-35 minutes
Servings : 4

Ingredients:

Lamb mince 2 cups
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Cashewnut paste 3 tablespoons
Poppy seeds (khuskhus/posto), paste 1 tablespoon
Salt to taste
Garam masala powder 1 tablespoon
Yellow chillies, powder 1 tablespoon
Ghee 1 1/2 tablespoons
Butter, melted for basting

Method:

MMix lamb mince, ginger paste, garlic paste, cashewnut paste, poppy seeds paste, salt, garam masala powder, yellow chilli powder and ghee. Divide mince mixture into sixteen equal portions. Apply mince mixture on skewers using moist hands. Cook in a preheated oven 250?C or tandoor till almost done. Baste it with melted butter and cook in the oven or tandoor till completely cooked. Serve hot with tandoori rotis and kachumber salad.

Comments

• Alia - February 22, 2012, 9:49 pm
  
  Thank you so much for cninemtmog, Couchpapaya! I'm not sure how big our hyphenated population is here in Baltimore, but I was sure pleased to see the Chinese-Indian version. (I love both cuisines, so a hybrid seems like a bit of heaven.)The cornflour on the chicken would explain the texture I sensed while eating it. I'm hoping to try the other items on the menu, although they seem largely limited to variations on fried rice.
  
  
  

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