For the seekh kebab:
In a large mixing bowl, mix lamb mince with finely minced lamb fat and grated cheese.
Add ginger paste, green chilli, garlic paste and all the remaining spices. Mix thoroughly. Adjust seasoning.
Fold in egg whites for binding, if required.
Skewer this mixture and cook in moderately hot tandoor for about 12-15 minutes basting with butter in between.
Remove from skewers, sprinkle chaat masala and chopped coriander.
For seb ki chaat:
Wash and cut apple wedges/ scoops of apples, use baby onions onions and toss with chaat masala, lemon juice and fresh coriander.
Serve chaat on banana leaf, garnished with Thai red chilli. Enjoy with seekh kebab.