Seekh Kebab

Method

Combine minced lamb, chopped onion, green chilli, coriander, mint, and ginger-garlic paste in a large bowl. Add the beaten egg, gram flour, ground cumin, ground coriander, garam masala, red chilli powder, salt, and lemon juice, mixing thoroughly until the mixture is well combined and sticky. Divide the mixture into 8 equal portions and mould each firmly onto metal skewers, shaping into long cylindrical forms about 15cm long. Heat oil in a large frying pan or tawa over medium-high heat and cook the kebabs for 12-15 minutes, turning frequently and basting with oil until they are golden brown and cooked through. Alternatively, grill the kebabs over charcoal or under a hot grill for 10-12 minutes, turning often until charred and cooked. Serve hot with lemon wedges, onion slices, and mint-coriander chutney.