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 no - Medium chopped Onion
5 cloves - Chopped Garlic
1 tsp - Dry Mint Leaves
1/2 cup - Oil
Cooking Instructions :
- 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.
- 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.
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