Seekh Kebabs

1 kg Minced meat
100-150 grams Mutton fat
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Red chili paste
1 tablespoon Mint leaves

1 tablespoon Coriander leaves
1 tablespoon Garam masala
100 grams Chopped onions
1 no. Egg
1 tablespoon gram flour
Salt to taste

Preparation:

Roast the besan till it emits an aroma. Chop the coriander and mint leaves. Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours. Wet your hands, and mould portions of the mince around an iron skewer. Each seekh kebab should by about four-five inches long. Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter.

Remove from the skewer and serve hot with roomali roti, onions and mint chutney.

Tip: The kebab will not stick to the skewer if you rub it with a little oil before putting the meat on it.