Pudiney ki Seekh

~Ingredients

½ kilogram lamb, boneless
Salt to taste
2 tsp ginger, chopped
8 cloves garlic cloves
1 green chilly, whole
¼ tsp mace powder
½ tsp green cardamom or elaichi powder
1 tsp deghi lal mirch powder (a variety of red chilly powder)
¼ tsp garam masala
½ tbsp processed cheese
Small pinch saffron
½ tsp shahi jeera powder (a variety of cumin seeds)
50 grams fresh mint

~Method

Mix the lamb with all the ingredients except the mint. Grind the lamb twice through a home meat grinder.

Mix in chopped mint. Form into rolls and deep fry.

Arrange on the platter and serve with coriander chutney.

Recipe: Executive Sous Chef Anish Padgoankar, Grand Hyatt, Mumbai

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