Ingredients
Lamb mince 2 cups
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Cashewnut paste 3 tablespoons
Poppy seeds (khuskhus/posto), paste 1 tablespoon
Salt to taste
Garam masala powder 1 tablespoon
Yellow chillies, powder 1 tablespoon
Ghee 1 1/2 tablespoons
Butter, melted for basting
Method
Mix lamb mince, ginger paste, garlic paste, cashewnut paste, poppy seeds paste, salt, garam masala powder, yellow chilli powder and ghee. Divide mince mixture into sixteen equal portions. Apply mince mixture on skewers using moist hands. Cook in a preheated oven (250C) or tandoor till almost done. Baste it with melted butter or and cook in the oven or tandoor till completely cooked. Serve hot with tandoori rotis and kachumber salad.
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