Gilaf Seekh Kebab
Kashmiri chilli powder
red chilli powder
1. Blanch the mutton bones and then scrape, wash, and cut the vegetables into dices. Deseed and slit the green chillies; clean and wash the coriander and mint; and peel and slice the onions. Add the blanched bones and vegetables along with some water in a handi and let it simmer for four hours.
2. Add butter and flour in a pan and mix it well. Bring it to a pale roux on a low flame and add the roux to the stock and simmer it till it thickens sufficiently. Add the chopped chicken to a soup bowl in equal quantity and strain the stock to the soup bowl. Check the seasoning and serve it hot with a garnish of coriander leaves and lemon wedges.