Afghani Kebab

Ingredients 

• 300 grams mutton mince (keema)
• 1 tablespoon coriander seeds
• 10-12 black peppercorns
• 4-5 cloves
• 4-5 green cardamoms
• 2 dried red chillies
• ½ teaspoon sea saltc
• 1-inch cinnamon stick
• 1½ tablespoons olive oil
• 2 small onions white
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• Salt to taste
• Oil for spraying
• 3 medium tomatoes
•  Afghani naan to serve
• Cucumber to serve
• Lemon wedges to serve

Method

1. Preheat the oven to 180˚C.
2. Put coriander seeds in a mortar, add black peppercorns, cloves, green cardamoms, dried red chillies, sea salt and cinnamon sticks and pound them into a coarse powder. Add olive oil and mix well.
3. Take mutton mince in a large bowl, and grate onions directly into the bowl. Add the spice powder, garlic paste, ginger paste and salt and mix well.
4. Dip your fingers in water and divide the mince mixture into equal portions. Wrap each portion around almost the entire length of a flat skewer to form a kebab.
5. Spray oil on a baking tray, and place the prepared kebabs on it. Skewer tomatoes on a satay stick and place it in the same baking tray. Keep the tray in the preheated oven and bake for 15-20 minutes. Take the tray out of the oven.
6. Place Afghani naan on a serving plate, place the kebabs on it and serve hot with the baked tomatoes, cucumber slices and lemon wedges.