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2 lbs Lean Meat of the Leg of Sheep or Goat
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
1 tsp Salt
1 Medium chopped Onion
5 cloves Chopped Garlic
1 tsp Dry Mint Leaves
1/2 cup Oil
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.