Lamb mince kebab

Melt in the mouth kebabs!
Very soft and tender!

Ingredients:
Lamb mince meat with little fat-1/2 kg,
Raw papaya-1 tsp-grate raw papaya with the skin,
Onions-1 big or 2 medium sized-grated and juice squeezed out,
Ginger -2 inch grated and juice squeezed out,
Garlic -1 tsp,
Red chilli pwd-3/4 tsp,
Jeera or cumin pwd-1 tsp,
Coriander pwd-1 tsp,
Garam masala pwd- 3/4 tsp,
Salt-1/2 tsp,
Green chilli-1-chopped and minced-(increase the chillies to 2 or 3 if you like it hot)
Green coriander leaves-1/2 cup- chopped,
Roasted chana dal pwd 2 tbsp or 1/2 egg-(for binding)
Oil for brushing and oiling hands while making the shape,
One skewer .

Note: I have used the broil method to make this kebab.
You have to place the wire rack at the top level in your oven( close near the top heating)

The kebabs will be roasted directly under the top heating rod.

Oven door kept ajar to let out the excess heat while grilling.

 Method:(it can be made with chicken mince too)
Take a bowl and put the lamb mince in it.
Add grated raw papaya, garlic paste,squeezed ginger,squeezed onion,red chilli pwd,coriander pwd,cumin pwd,minced green chilli,chopped green coriander leaves and salt.

Mix with a spoon.

Grind this mince mixture in the grinder in three batches for 30 seconds for each batch.

We will not be able to grind in one go as the machine will not be able to take the load.
The look of the minced meat should be fibrous.(thread like)

Take out in a bowl and mix all together with a spoon.

Add 2 tbsp of roasted chana dal pwd or 1/2 egg.

Mix with a spoon and put in the fridge for one hour to marinate.

Take out from the fridge after an hour.

Take a tray and line it with aluminium foil and grease it with oil.
Take out the marinated mince from the fridge.
Keep a small bowl with few tbsp of oil in it.
Grease your palm with oil and divide the mince mixture into ten parts.
Make round balls and then between your palm roll into long shape. 

Pierce the screwer in the centre from one end to the other.

Pat the mince all round and shape it.

Slide the shaped mince rolls on to the tray.

Oil each kebab and place it in the fridge while the oven is preheating.

Pre heat oven to the maximum temperature on your oven for ten minutes.
Place the kebab tray on top self .
Place a rod at the end to keep the oven door a little ajar for the excees heat to come out.( for broil and grill mode)
Broil for 15 minutes or till you see the kebabs are browning on top.

Once the top is brown,take out the tray and turn each kebab to let the bottom size brown.
These kebabs are very delicate, soft and very hot,so carefully turn the sides using 2 spoons.

Brush some oil on top and broil for another 8 to 10 minutes or until the top starts to brown.

Take out from oven and leave it for 5 minutes on the tray.
Cover with a foil to stop them from drying.

Take out from the foil and place them on a plate.

Sprinkle chaat masala and lemon juice.
 Enjoy the melt in the mouth kebabs.

The kebabs are very delicious and can be enjoyed as a starter or as a  side dish or use it as a main meal by making wraps by using it as a filling in roti or hot dog  buns.
Spread green or mint chutney on roti or bread and then lay the kebab and then top it with tomato sauce and rings of onions.
Makes 10 kebabs.