Lamb Kebab

Preparation time : 02:30
Cooking time : 01:00
Number of servings: 6

Ingredients:
Butter 1/4 tablespoon
Yogurt 1/2 tablespoon
Vegetable Oil 1/2 teaspoon
Garlic Paste 1/4 teaspoon
Ginger Paste 1/4 teaspoon
Lemon juice 1/2 tablespoon
Rice flour 11/2 teaspoon
Salt   to taste
Lamb (without bones) 0.38 pound

Set 2
Cloves (Whole) - 1
Cumin Seeds (Cumin, Jeera) - 1/4 teaspoon
Bay leaves - 1/4    
Black pepper corns (pepper corns) - 1 1/2    
Cardamom  - 3/4  

Method:
1. Roast, over low heat, all the ingredients of set 2 in a heavy bottomed skillet for three to four minutes. Remove from heat and let cool. Make into a fine powder. Keep aside.
2. Cut lamb meat into one inch cubes and spread on a clean paper towel.
3. In a wide bowl, mix well, powdered set 2 and all the ingredients of set 1 except lamb.
4. Now add dry lamb pieces and mix so that the meat is well coated with the spices. Cover and refrigerate for about five hours.
5. Thread about five pieces of meat per skewer and cook under a hot grill, turning once every five to six minutes. Brush with melted butter as you turn the kebabs. Brown well on all sides.
6. Serve hot, along with raw onion rings and mint chutney.