Indian seekh kabab

Ingredients

• 500 g minced lamb (keema)
• 1 beaten egg
• 1 onion finely chopped
• 2 green chillies, finely chopped
• 5 teaspoon red chilli powder
• 1 teaspoon ginger chopped
• 5 teaspoon garam masala
• Salt to taste
• 2 tablespoons green coriander chopped
• 1 lemon cut into wedges

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Preparation

• Combine all the ingredients together, except the last two ingredients, in a bowl and mix thoroughly.
• Divide the mixture into eight balls. Skewer each ball and with wet hands to make two-inch long kababs. Put the skewer inamoderately hot tandoor for five to six minutes.
• Take the skewers and baste with some oil. Then put it back in the tandoor for five to six minutes.
• Repeat till all the kababs are done. Arrange the kababs on a platter and garnish with green coriander and lemon wedges.