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.
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Key Ingredients: lamb meat, kashmiri mirch, salt, black cardamom, egg, cumin seeds, saffron, mint leaves, coriander leaves