• 41/2 cups Lamb, minced
• 2 Eggs, whisked
• 1 3/4 cup Lamb Kidney fat
• 2 1/2 tbsp. Onion, finely chopped
• 2 1/2 tbsp. Ginger, finely chopped
• 8 Green Chillies, finely chopped
• 4 tsp. green coriander, finely chopped
• 1/3 cup Cashew nuts (Kaju) paste
• Salt to taste
• 2 tsp. Garam masala
• 2/3 tsp. White pepper powder
• 3 1/3 tbsp. Oil
• 3 1/3 tbsp. Butter for basting

Add all the ingredients to the minced lamb, except butter, and mix well. Keep aside for 15 minutes.

Divide the mixture into 12 equal portions and make into balls.
Pre-heat the tandoor / Oven to 320 degree F / 160 degree C.

Press the balls with moistened palms along the skewers, 8-10 cm long and about 4 cm apart. Roast for about 10 minutes.

Remove and hang the skewers to let excess moisture drip off.

Baste with butter and roast again for 2 minutes.

Serve hot garnished with onion rings and lemon wedges.

by Pak101.com (few years ago!) / 947 views