Goshtaba Seekh

Method

Combine the minced lamb, half the onions, ginger-garlic paste, green chillies, coriander, mint, eggs, breadcrumbs, chilli powder, garam masala, salt and pepper in a bowl and mix thoroughly until well bound. Divide into four equal portions and mould each around a metal seekh or skewer, pressing firmly to create an elongated kebab shape. Heat the oil in a heavy-bottomed pot and shallow-fry the seekhs for 5-6 minutes, turning frequently until browned all over. In a separate bowl, whisk together the yoghurt, water and the remaining fried onions. Pour this mixture around the seekhs, bring to a simmer, cover and cook gently for 15-20 minutes until the meat is cooked through and the gravy has thickened slightly. The sauce should be creamy and aromatic, coating the seekhs completely. Serve hot with Kashmiri rice or naan bread.