1976 Lamb Kababs

Ingredients list for 1976 Lamb Kababs

• 450 grams Mutton mince (keema)
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Cumin powder
• ½ teaspoon Turmeric powder
• ½ teaspoon Peppercorns ground
• to taste Salt
• Lemon juice of 1 lemon
• ¼ cup Onion chopped
• as required Fresh coriander sprigs
• as required Fresh mint sprigs
• to shallow fry Oil
• to serve Onion rings
• to serve Lemon slices

Method

1. Mix mutton mince, ginger-garlic paste, cumin powder, turmeric powder, ground peppercorns, salt, lemon juice and onion in a bowl.
2. Chop few coriander and mint sprigs and add. Mix well.
3. Heat oil in a non-stick pan.
4. Divide the mince mixture into equal portions and shape them into long or round kababs.
5. Place kababs in the pan and shallow-fry, turning sides, on medium heat till evenly done from all sides.
6. Serve hot with onion rings, lemon slices and coriander sprigs.