Seekh Kebab Chef: Recipe Servings: 5 Cook Time: 45 Minutes Succulent skewered lamb kebabs that go perfect with some hari chutney and onion ringlets. Ingredients 1 kg hind leg of lamb-boneless 4 tsp Kashmiri red chilli powder 3 tsp salt 1 tsp black cardamom seeds-powdered 2 eggs, lightly beaten 3/4 tsp black cumin seeds 1 1/4 saffron, ground with some water or milk 1 Tbsp coriander leaves-chopped finely 1 tsp dry mint leaves Method Chop the meat coarsely with a meat chopper on a hard wooden board. While chopping, add the red chilli powder and the salt. Continue to chop the meat, turning it over with hands dipped in ice-cold water until the red chillies and salt are well mixed. Collect the chopped meat in a dish and refrigerate in the freezer for an hour. Remove the chopped meat from the freezer and mix well. Then pass it through a mincing machine twice. Add the black cardamom powder, eggs, black cumin seeds, saffron, coriander and dry mint leaves. Blend it well. Divide the mixture into 8 equal-sized portions and keep aside on a greased tray. Moisten hands with ice-cold water and mould one portion around a skewer, pressing and shaping it to the size of a 6" long sausages. Moisten hands again and smoothen the surface of the kebab. Roast it over a low charcoal fire, turning the skewer frequently until the kebab is reddish brown all over. Repeat the procedure till all the kebabs are done.