These spiced Indian kebabs are made with lean lamb which is ground very fine and tightly wrapped around chop sticks. Tenderization is done by the addition of the yoghurt and spiced with ground white poppy seeds, ginger, garlic and several other spices from the north of India.
Mince the lamb even finer using a food processor and place into a bowl. Toast the besan flour in a dry frypan until lightly golden and set aside to cool.
Combine all the spices, garlic, ginger and yoghurt with the lamb and flour and mix to a smooth blend.
Place neatly onto metal or bamboo skewers and smooth out until you have flat sausage shaped kebabs.
Brush the kebabs with some of the melted ghee and place onto a pre heated grill plate.
Grill until crispy on the outside and present with onion rings and a lime wedge.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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