Seekh Kebab

== Description ==
* Ethnicity - Mughlai, North Indian
* Type of meal - Party, Lunch, Dinner
== Ingredients ==
* 500 g lamb mince (keema)
* brown color
* ¾ tsp garam masala
* 1 tsp garlic (lasun) paste
* 1 tbsp raw papaya paste
* 1 tsp ginger (adrak) paste
* 2 tbsp cashewnut (kaju)
* 2 tsp thick cream (malai)
* 2 onion (pyaj)
* 2 tsp carom seeds / thyme (ajwain)
* 2 tsp dried mango powder (amchoor)
* 2 tbsp rock salt (kala namak)
* 3 tbsp cumin seed (jeera)
* 1 tbsp dry ginger (saunth)
* 1 tsp black pepper (kali mirch)
* ½ tsp nutmeg powder (jaiphal) 
== Directions ==
# Wash the keema and put in a strainer and gently press to squeeze out all the water. 
# Mix all the ingredients to the keema and knead well. 
# Keep aside for 1 hour. 
# Heat a gas oven or an electric oven with the skewers. 
# Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. 
# Press the mince on to a hot skewer. 
# The keema will immediately stick to the hot skewer. 
# Repeat with left over mince on all the other skewers. 
# Place the skewers in the oven. 
# Keep rotating the skewers occasionally. 
# When cooked, gently remove the kebabs from the skewers with the help of a napkin. 
# Shallow fry the kebabs on a nonstick pans in 1 tablespoon oil. 
# To serve - sprinkle some chaat masala and lemon juice on the kebabs.
Category:Mughlai Meat Dishes
Category:Ground lamb Recipes
Category:Skewer Recipes
Category:Green papaya Recipes
Category:Cashew Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Ginger Recipes