For ➍600 g ground lamb or beef
2 ts fresh ground garlic
1 ts fresh ground ginger
1 ts salt
2 tbs plain yogurt
½ ts cayenne pepper
5 sprigs coriander, finely chopped
1 onion, peeled & finely chopped
With moistened hands, combine and mix all ingredients.
Wet hands. Take a small amount of meat mixture and wrap around a skewer. Keep adding and shaping meat mixture around the skewer into a 25 cm long kabob*. Continue this process until all of the meat mixture is used. Broil for 10 m, turning to brown all sides.**
Garnish with tomato wedges and onion rings. For a spicier taste, add a finely chopped green jalapeno pepper.
**Or put it in a tandoori oven.
Served in a bun, this is one of the favourite snacks sold in the Muslim streets of Mumbai. At home, it can also be served with spinach.
Add a kind of pesto sauce by crushing an onion, some cardamom and coriander in a food processor.
Picture shows Kalbadevi, one of the most populated sections of Mumbai around 1890.
