INGREDIENTS
Oven temp: 375 F- 205 C
Mix together
2 cups keema (minced mutton/lamb/beef)
1 tbsp vinegar
2 tbsp chopped fenugreek leaves or 2 tsp dried
1/2 tsp garlic paste
1/2 tsp ginger paste
1 1/2 tsp salt
1/4 tsp powdered black pepper
1/4 tsp garam masala
2 tbsp chopped coriander leaves
1 tsp finely chopped green chillies
skewers to make the kababs
oil for brushing
some chaat masala, onion rings and lemon wedges for garnish
METHOD
To make curry paste, pound together all ingredients except chillies to form a paste. Chop the chillies and add to the paste.
Place lamb in a bowl. Mix in papaya, fish sauce and pepper. Set aside for 20 minutes.
Heat oil in a pan. Stir in curry paste. Cook for 5 minutes. Add lamb. Stir until just cooked through. Add Chinese lettuce leaves. Stir well.
Add fish sauce, sugar and lime leaves. Cook for 3-4 minutes. Serve hot with rice.