Ingredients:
Lamb – 4 1/2 cups, minced
Cashewnut Paste – 1/3 cup
Eggs – 2, whisked
Garam Masala – 2 tsp
Ginger – 2 2/3 tbsp, finely chopped
Green Chillies – 8, finely chopped
Green Coriander – 4 tsp, finely chopped
Lamb Kidney Fat – 3/4 cup
Oil – 3 1/3 tbsp
Onions – 2 2/3 tbsp, finely chopped
Salt to Taste
White Pepper Powder – 2/3 tsp
Butter for basting
Method:
1. Add all the ingredients, except butter, to the lamb mince and mix well.
2. Keep aside for 15 minutes.
3. Divide into 12 equal portions and make into balls.
4. Preheat the tandoor/oven to 160C/320F.
5. Press the balls with moistened palms along the skewers 8 to 10 cm long each and about 4 cm apart.
6. Roast for 8 to 10 minutes.
7. Baste with butter and roast again for 2 minutes.
8. Garnish with onion rings, lemon wedges and shredded cabbage or carrots.
