seekh kabab

Ingredients • Mutton mince (keema) • Mutton fat • Onion ,chopped • Green chillies,chopped • Fresh coriander leaves,chopped_ • Garlic paste • Ginger paste • Roasted cumin powder • Garam masala powder • Kashmiri red chilli powder • Salt • Butter • Chaat masala • Lemons • Mint chutney 500 grams 50 grams 1 medium 6 2 tablespoons 1 tablespoon 1 tablespoon 1 teaspoon 1/2 teaspoon 1 tablespoon to taste for basting 2 tablespoons 2 as required Method Chef's Tip Preheat the oven to Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney. Chef’s Tip: Do not overcook the kababs – they shoul