Lamb Recipes - Kaccha Kebabs

Ingredients

• 5 ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp aniseeds

• 1.5 ml/1/4 tsp cumin seeds

• 6 cloves

• 10 peppercorns

• 1 cinnamon stick

• 5 ml/1 tsp garam masala

• 6 cardamom pods

• 450 g/1lb minced (ground) lamb

• 1/2 slice green papaya

• onion skins

• 15 mill tbsp ghee

• 15 ml/1 tbsp red lentils, coarsely ground

• salt

• ghee for frying

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Method:

1. Dry roast the coriander and aniseeds for a few seconds then bring all the spices together. Mix the meat with the papaya then bring to a paste. Place the mixture in a pan and make a hole in the centre.

2. Place a live piece of charcoal in the space then cover it with onion skins. Add the ghee to the coal then close the pan tightly so that the smoke cannot escape. When the smoking stops, discard the onion skins and charcoal.

3. Add the lentils and salt to the meat and mix well. Shape into kebabs and fry on both sides in very hot ghee until cooked through and well browned.