Ingredients:

1 kg Minced meat
100150 grams Mutton fat
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Red chili paste
1 tablespoon Mintt leaves

1 tablespoon Coriander leaves
1 tablespoon Garam masala
100 grams Chopped onions
1 no. Egg
1 tablespoon gram flour
Salt

Preparation:

Roast the besan till it emits an aroma. Chop the coriander and mint leaves.

Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours.

Wet your hands, and mold portions of the mince around an iron skewer. Each seekh kebab should by about four five inches long.

Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter.

Remove from the skewer and serve hot with roomali roti, onions and mint.

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