2 pounds lean ground lamb 2 onions, finely chopped 1/2 cup fresh mint leaves, finely chopped 1/2 cup cilantro, finely chopped 1 tablespoon ginger paste 1 tablespoon green chile paste 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons paprika 1 teaspoon cayenne pepper 2 teaspoons salt 1/4 cup vegetable oil skewers
1-In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours. 2-Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill. 3-Preheat grill for high heat. 4-Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.