Mutton Seekh Kabab

Ingredients

250g mutton (ground into a coarse paste or minced)

75g cottage cheese grated (paneer)

1 tbsp lemon juice

1 tbsp corn flour, 1 egg (whisked)

1 tsp cumin powder, 1 tsp red chilli powder

1 tsp paprika powder (optional)

1 tsp white pepper powder

2 tbsp cooking oil

10 cashew nut (optional), 25g ginger

4 green chillies, 25g garlic

1 bunch fresh green coriander leaves (chopped)

1 onion, large (finely chopped)

1 tomato (finely chopped)

1 tbsp butter, melted for basting

1 tsp chaat masala, optional

salt to taste

For garam masala:

1 pinch cardamom powder

1 pinch cinnamon powder

1 pinch cloves powder

1 pinch nutmeg powder

1 pinch fennel seed powder

Method 

Grind mutton coarsely; add egg, cumin powder, red chilli powder, paprika, white pepper, salt and oil. Mix well and set aside for 15 minutes.

Grind ginger, chillies, garlic, coriander/cilantro leaves, onion, tomato, cottage cheese, cashew and garam masala powder with the lemon juice. Mix this paste well with mutton paste. Add more salt, if required. Divide into equal portions and shape into balls. You may adjust the consistency with the corn flour.

Skewer the balls, wet your hands and spread the balls by pressing each along the length of the skewers to make it into long kebabs, and place them on the grill. You may even press in capsicum or tomato to the kebabs. Grill in a preheated oven at 180 degrees for 15 minutes until golden brown and cooked well, basting occasionally with butter. Alternatively, you may press the meat ball into small rounds and roast it on a tawa as well. Sprinkle some chaat masala and serve it hot on a bed of brown roasted onions and tomato, along with tomato sauce or any chutney of your choice.