Ingredients:
Minced lamb 1 kg
Black pepper 5 gm/1 tsp
Butter for basting
Cashew nuts 60 gm/ ¼ cup
Cloves 2.5 gm/ ½ tsp
Cooking oil 240 ml/1 cup
Garam masala 7.5 gm/1 ½ tsp
Gram flour (besan), roasted 105 gm/7 tbs
Green cardamom powder 5 gm/1 tsp
Oil for basting
Onion, chopped 180 gm/ ¾ cup
Onion paste, browned 60 gm/ ¼ cup
Poppy seeds (khus khus) 60 gm/ ¼ cup
Raw papaya 60 gm/ ¼ cup
Red chilli powder 5 gm/1 tsp
Saffron 2.5 gm/1 tsp
Vetivier (kewda) essence 2 drop
Method:
Mince lamb twice and a third time with the oil. Blend all the other ingredients (except saffron, red chilli powder and vetivier) together and mix with the mince. Add red chilli powder, saffron and vetivier. Knead well. Set aside for half an hour. Knead again. Pat the mixture in a thin layer around the skewers and cook over low charcoal fire for 5 minutes. Baste with butter and cook again for 4 minutes. Transfer to an oven at 325 ºF for 8 minutes. Baste with butter and roast again for 4 minutes.
Time: Preparation: 1 hour, Cooking: 20 minutes
To Serve: Serve hot with sheermal.
