Ingredients:

• 1 kg – lean Meat of the leg of sheep or goat
• 2 – eggs
• 1 tsp – black Cardamom seeds
• 1/2 tsp – Cinnamon powder
• 1/2 tsp – Ginger powder
• 1/2 tsp – aniseed powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Caraway seeds
• salt to taste
• Optional: 1 – onion, medium size
• 5 Cloves – Garlic
• 1 tsp – dry Mint leaves, crushed
• 1/2 cup – clarified Butter or deodorized oil

Method:

1. Chop onion and garlic cloves.
2. Crush the cardamom seeds.
3. Cut the meat into small pieces and then chop them finely together.
4. While chopping, add the white and yolk of the eggs, chopped onion, garlic, all the other spices, salt and a tbsp of clarified butter.
5. Knead well together. Shape into kebabs on iron skewers.
6. Then roast the kebabs on live wood-charcoals, placed in a rectangular open fire box, or in an earthen oven or an electric oven.
7. The skewers should be turned often, so that the kebabs roast evenly on all sides, to a dark brown colour.

Recipe courtesy of Priscilla Farro