1 green chilli, seeded and very finely chopped
1/2 oz fresh ginger root, peeled, or 1/2 tsp ground ginger
4-5 garlic cloves, peeled
1-2 sprigs of coriander leaves, finely chopped
1 tsp cumin seeds
10 peppercorns
6 cloves
6 small cardamoms
1 lb minced beef or lamb
1 small onion, peeled and very finely chopped
1/2 tsp chilli powder
salt
1 egg, beaten
a little oil
1 lemon, sliced
 

Serves 12

Grind the green chilli, ginger, garlic, coriander leaves, cumin, peppercorns,
cloves and small cardamoms to a paste, adding a little water, if necessary.
Mix the meat and onion together and stir in the spice paste, chilli powder and salt.
Add enough beaten egg to make a firm consistency and mix thorougly.
Set the mixture aside for 2-3 minutes to allow the egg to bind it together.

Rub a skewer with a little oil.
Shape some of the meat mixture around the skewer to a length of about 4 inches.
Repeat with other skewers.

Place the kebabs on a flameproof tray
and put them under a preheated grill for 2-3 minutes on each side,
brushing them with a little oil if necessary when turned.
Serve with lemon slices.