Recent reviews by The Yearlock

AU

1.In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.2.Then add garlic paste, ginger paste, salt and black pepper as per taste.3.Add chopped coriander leaves and green chillies.4.Refrigerate the meat mixture, covered, to marinate for at least 5 hours.For the kebabs:1.About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.2.Brush them with oil and cook for another 2 minutes.3.Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.4.Garnish with the chaat masala, onions, lemons and serve along with green chutne