Ingredients

• 450 gm. lean mince lamb or mutton or beef or pork

• 1 large onion

• 1/2 inch piece ginger

• 4 cloves of garlic

• 2-3 green chillies, more if you like them hot

• A small bunch of fresh coriander

• A small bunch of mint leaves

• 2 tsp. coriander powder

• 1 tbsp. garam masala

• 1 tsp. cumin powder

• 1/2 tsp. chilli powder (optional, use only if you don't have enough green chillies)

• 2 slices of fresh bread crumbs or 2 tbsp. besan/gram flour

• 1 egg, lightly beaten

• 1 tbsp. ghee or olive oil

• Salt to taste

• Garnish

• 1 onion, thinly sliced

• A handful of coriander leaves, finely chopped, for garnish

• One lemon thinly sliced, for garnish

Instructions

1. Peel and roughly chop onion, ginger and garlic.

2. Put these, along with all the ingredients, except the meat, ghee and garnish, together in a food processor and grind to a coarse paste. Don't make them smooth, otherwise they get too watery.

3. Put the meat, eggs, bread crumbs, spices & onion mix in a bowl and mix well. Leave in the fridge, in an airtight container, for a minimum of 4-6 hours/overnight.

4. Shape the mix into kebab shapes (round like hamburgers or long like sausages on skewers) with dampened hands.

5. Cook in ghee or oil, in a heavy bottomed pan/griddle, until nicely browned on all sides. I usually cook them on a tray in a very hot oven for 15-20 minutes, until nicely browned on all sides.

6. Serve hot with Green Mango Chutney, on a bed of finely shredded crisp lettuce and garnished with thinly sliced onions/onion rings, chopped coriander leaves and lemon slices.

7. Long Sheek Kebabs can be served wrapped in tortillas or Chapatties, along with shredded salads.