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A great seekh kebab starts with the mince. We hand-mince lamb shoulder with just enough fat to keep the kebabs juicy, then mix in onion, green chilli, coriander and roasted spices.
The mixture rests for a few hours before being shaped by hand onto wide skewers and cooked over real charcoal. The secret? Keep turning the skewers and baste with a little butter for that smoky, golden finish.