Kakoori Kebab

Ingredients                                    Qty

minced mutton                   2 cups
ginger-garlic paste                    1 tsp
salt                                            2 tsp
black pepper                             ¼ tsp
green coriander (chopped)       2 Tbsp
green chillies (chopped)           2 tsp
raw papaya (chopped)             2 Tbsp
clove                                         4 pieces
black cardamom seeds           1 tsp
black cardamom seeds           1 tsp
cinnamon (powdered)              1/8 tsp
cumin seeds                            1 tsp
blade mace                              1 tsp
nutmeg (grated)                       ¼ tsp
onions                                      2 cups
ghee                                         ½ cup
bhuna chana (powdered)        ¼ cup
egg (whole)                              1


1.   Mix all ingredients except ghee and marinate for about 4 hours. Grind to form a smooth, thick paste. Knead this mixture well. Mix in the roasted gram and egg, cover, and refrigerate for another hour.

2.   About 25 minutes before serving, shape the meat around skewers.Place the kebabs on a grill over a drip tray, or in a preheated oven (also on a drip tray). If cooking them over charcoal, you will have to keep rotating them so that they brown and cook evenly.

3.   After cooking for about 15-20 minutes, brush the kebabs with ghee and cook for a further 2 minutes.

4.   Garnish with crisp, sliced onion and lemon wedges. Serve with green chutney.