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Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli. Frozen peas thaw into the dry filling at the end; lemon juice and chopped coriander finish it. Left to cool. Spring-roll pastry strips fold around a generous tablespoon of filling into triangular packets (flag-fold) and seal with flour paste. Deep-fried 175°C until deep gold.
Seekh kebab is restaurant-quality barbecue. Unlike simple meatballs, seekh kebab is defined by its fine, dense, bound texture achieved through vigorous kneading. The spice profile is warm and aromatic without aggression. When charred over hot coals, the exterior develops a smoky, charred, visible "lace" pattern while the interior stays succulent. This is elegant Indian street food made at home, served with yoghurt and lemon.