Wooden skewers about 6 - 8" long are the best for these kababs. You can use metal or steel skewers, but allow the skewers to cool before shaping the next batch of kababs on to them.
Juice of half a lemon
2 tbsps chopped fresh mint or 1 tsp dried or bottled mint
3-4 tbsps chopped coriander leaves
25 g/1oz raw cashews
1 medium- sized onion coarsely chopped
2 small cloves of garlic peeled and coarsely chopped
1-2 fresh green chillies finely chopped or minced: remove the seeds if you like it mild
700 g lean mince, beef or lamb
2 tsps ground coriander
2tsps ground cumin
1 tsp ground ajwain(ajowan or carum) or ground caraway seeds
1/2 tsp garam masala 1/2 tsp Tandoori colour or a few drops of red food coloring mixed with 1 tsp tomato puree
1/2 tsp freshly ground black pepper
1 egg yolk 1/2 tsp chilly powder
1 tsp salt or to taste
4 tsps cooking oil
2 tsps white poppy seeds
2 tsps sesame seeds
Grind the poppy and sesame seeds. Mix all the
ingredients for the marinade and combine it with
Add the poppy and sesame seed paste and blend it all well with the meat. Let it remain in the bowl for an hour then heat the oven and arrange the prepared meat on the skewers and place it in a tandoor and cook for about 20 minutes.
Gently remove the cooked meat from skewer and cool the skewer and then arrange the meat on them once again until all the meat has been made into kebabs.
Arrange the kebabs in a platter and serve with sliced cucumber, onion rings and tomatoes.
Serve hot with tomato sauce.