Pci Security Awareness

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For cheeks: MAC moisture fixer, Make up for ever sheen residue, NYX CB07 Red Cheeks (Cream-based blusher)
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Ingredients
1 kg boneless lamb
50 g onions, chopped
1 green chilli, de-seeded and chopped
1 tbsp clean mint foliage
2 tsp fresh coriander leaves, chopped
1 tsp cumin seeds, ground
2 tsp garam masala
1 tbsp ginger paste
1 tsp garlic paste
2 tbsp light malt vinegar
125 g natural yoghurt
1 tsp black cumin seeds
2 tsp raw papaya paste
2 tsp red chilli powder
1 tsp chaat masala clarified butter, for basting juice of a lemon
Salt to taste
Process
1. Cut the animal protein meat into 1 ½ cubes and keep asides
2. In a basin, combine all the ingredients (except meat, clarified butter, chaat masala and lemon juice) and blend it to a fine puree.
3. Mix up in the cubed meat pieces in this crush and stir well until the meat is completely coated with the marinade.
4. Cover up the basin and store at a low temperature for 4-5 hours.
5. Now take away the bowl and bring it to room temperature before cookin.
6. Pre high temperature the grill to high; then thread the meat pieces into the skewers.
7. Leave the skewered meat on the grill pan and heat for five minutes.
8. Now turn the skewers in excess of and grill for a additional five minutes.
9. Brush kindly with the butter and heat for 2-3 more minutes on every side.
10. Take away from heat, sprinkle chaat masala and lemon juice over the kebabs and serve up hot by means of green salad.

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