The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a bit too rich for us, so I decided to stuff the mixture with breadcrumbs and a bit of whisked eggs which will hopefully keep them together.

  • Difficulty: Easy

Ingredients (9)

  • 500 gram lean minced goat/beef (I use 300 gr)
  • flat bamboo skewers – soak in water before hand
  • 500 gr goat/lamb fat tissue ( I use 1 cup of bread crumbs + eggs)
  • 2 tbs coriander seeds, toasted till fragrant
  • 6 cloves garlic
  • 1/4 tsp cumin, toasted till fragrant
  • 3 pinch of sugar
  • 2 tbs tamarind
  • pinch of salt & maggi


  1. Mix processed ingredients with minced lamb. Wrap 1 tbs of mixture on bamboo skewers, shape oval, set aside
  2. Grill them until cooked through. Serve hot with steam rice and spicy soy sauce dipping
  3. More on this recipe, have a look on my cooking site