1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil
After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
Crush the Cardamom Seeds.
Cut the Meat into small pieces and then chop together fine.
While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.
Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.
How to Serve:
In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
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