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
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.