Hyderabadi Khaas Seekh - By Sanjeev Kapoor

Ingredients

Serves 4
1½ cups Lamb mince
1 cup Chicken mince
1/4 cup Processed cheese (grated)
10-12 cloves Garlic (chopped)
1 inch piece Ginger (chopped)
2 Green chillies (chopped)
1/2 tbsp Fresh coriander leaves (chopped)
1/2 tbsp Caraway (shahi jeera)
1/2 tsp Green Cardamom Powder
1/4 tsp Mace powder
Salt to taste
1/2 tbsp Fresh mint leaves (chopped)
1/4 tsp Clove powder
1/4 tsp Cinnamon powder

Method
Mix one-thirds of grated cheese, chopped garlic, chopped ginger and chopped green chillies with the chicken mince along with chopped coriander leaves, shahi jeera, green cardamom powder, mace powder and salt in a bowl. Mix the remaining grated cheese, chopped ginger, chopped garlic and chopped green chillies with the lamb mince along with chopped fresh mint leaves, clove powder, cinnamon powder and salt in another bowl. Divide both the mixtures into three equal portions. Thread one portion of chicken mince on to a skewer to cover atleast eight inches of the length of the skewer and then cover it up with one portion of lamb mince such that the chicken mince is completely covered by the lamb mince. Roast in a tandoor for eight to ten minutes or until the lamb mince is cooked. Remove from skewers cut into four equal pieces diagonally. Serve hot with green coriander chutney.


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