MUTTON SEEKH KABAB
Ingredients
450 grams mutton mince
1 inch ginger, finely chopped
1 tablespoon chopped ginger
1 small onion, finely chopped
1-2 green chillies, finely chopped
1 tablespoon chopped fresh coriander leaves
½ teaspoon garam masala powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
Crushed black peppercorns to taste
Salt to taste
1 egg
1½-2 tablespoons roasted gram flour (besan)
1 teaspoon butter
Oil for shallow-frying
Onion strips for garnishing
Green chutney for serving
Fresh mint leaves for garnishing
Method
1. Heat a piece of coal directly on flames.
2. Put mutton mince in a food processor. Add ginger, onion, garlic, green chillies, coriander leaves, garam masala powder, chilli powder, coriander powder, crushed peppercorns and salt, cover and grind well.
3. Add egg to the food processor, cover and grind again. Transfer in a bowl.
4. Add gram flour and mix well. Make a cavity in the center, place a small steel bowl and put the hot coal in it. Put butter on top of hot coal, cover and set aside for 10 minutes.
5. Remove the steel bowl and mix the smoked mutton mixture well.
6. Heat some oil in a non-stick grill pan.
7. Divide the smoked mutton mixture into equal portions and skewer each portion onto 2 satay sticks, dampening your palms with some water if required.
8. Place the kababs in hot oil and shallow-fry on medium heat from all sides till golden brown. Drain on absorbent paper.
9. Garnish with onion strips and mint leaves and serve hot with green chutney.
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