Kalian Kebab recipe

Information
Skewered rolls of lamb liver and kidney covered with chicken mince.

Ingredients
250 g (9 oz) Lamb, minced

120 g (4 oz) Lamb kidney, finely chopped

120 g (4 oz) Lamb liver, finely chopped

1/2 tsp (2 g)

Salt2 tsp (4 g)

Red chilli powder1 tsp (2 g)

Garam masalaa pinch

Fenugreek (methi) powder

2 tsp (12 g) Ginger-garlic (adrak-lasan) paste

1 tbsp (4 g) Green coriander (hara dhaniya), chopped

1 tsp Green chillies, chopped

500 g (1.1 lb) Chicken, minced

1/2 tsp (2 g) Salt

1/2 tsp (1 g) White pepper (safed mirch) powder

a pinch Garam masalaa

pinch Fenugreek powder

1/2 tsp (3 g) Ginger-garlic paste

1 tbsp (4 g) Green coriander (hara dhaniya}, chopped

4 tsp (20 g) Butter for basting

Method
1. Mix the lamb mince, kidney, liver, salt, red chilli powder, garam masala, fenugreek powder, ginger-garlic paste, green coriander, and green chillies together. Keep aside.

2. Skewer the lamb mince mixture and roast in a charcoal grill for 8 - 10 minutes. Remove from the grill, place the skewer upright to allow the excess moisture to drip off. Keep aside for 3 - 5 minutes.

3. Meanwhile, mix chicken mince with the remaining ingredients (except butter).

4. Apply a coating of the chicken mince mixture evenly over the lamb mince kebabs and roast again for 5 - 6 minutes.

5. Baste with butter and remove the kebabs from the skewers in 4 equal portions.

6. Serve immediately, accompanied by a green salad and mint chutney.