Seekh Kabab

in a tandoor oven.
 

Ingredients:
450 gm (1 lb) - lamb mince
To Chopped Together:
2 nos - onions (medium size)
5 nos - garlic cloves
1.5 cm - (0.5 inch) of ginger
1 nos - green chilli (de-seeded)
2 to 4 sprigs - fresh coriander

For Dry Masala:
2 nos - cardamoms (small, green, ground)
1 nos - cardamom (black, ground large)
1 pinch to 1/2 a tbsp - chilli powder
1/2 tbsp - garam masala
1/2 tbsp - cumin seeds (whole)
1 tbsp - dry coriander
1/2 tbsp - salt

 
 Method:
Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander.
Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill.
Cook on all sides until brown.
Serve on a bed of lettuce.
Garnish with tomatoes, onion rings, chillies and coriander.
Note:
Made with keema (lamb or beef mince) and traditionally cooked