Mutton Goli Kebab

Ingredients list for Mutton Goli Kebab

• 2 cups Mutton mince (keema)
• 3 tablespoons Roasted chana dal , powdered
• 3 tablespoons Cashewnut paste
• 2 tablespoons Browned onion paste
• 2 teaspoons Coriander powder
• 1 teaspoon Black pepper powder
• 2 1/2 teaspoons Red chillil powder
• 2 teaspoons Garam masala powder
• 4 tablespoons Butter
• 3 tablespoons Meat masala
• to taste Salt
• 8 Dried apricots , soaked
• 1 teaspoon Oil
• 3 Dried chillies
• 3 tablespoons Tomato ketchup
• 3 tablespoons Red chilli sauce
• to serve Green chutney
• to garnish Micro greens
• to garnish Red cherry tomatoes
• to garnish Red radish

Method

1. Dab the mutton keema with a muslin cloth to remove excess moisture.
2. Put mutton keema, Bengal gram powder, cashewnut paste, browned onion paste, coriander powder, ½ tsp black pepper powder, 2 tsps red chilli powder, garam masala powder, 2 tbsps butter and meat masala in a blender and blend into a fine paste, mixing occasionally. Transfer into a bowl, add salt and mix well with hands.
3. Boil 4 cups water in a non-stick pan.
4. Dampen your palms with water. Shape the mutton mixture into medium sized balls and flatten them slightly. Make a cavity in the centre and keep an apricot in it. Gather the edges together and shape into round shaped kebabs.
5. Add the kebabs to the boiling water and poach them for 5-6 minutes on medium heat. Drain and keep them in a bowl.
6. Heat remaining butter and oil in another non-stick pan. Break dried red chillies, add to the pan and sauté till fragrant.
7. Add tomato ketchup, red chilli sauce, remaining red chilli powder and remaining black pepper powder and sauté for 1 minute on medium heat. Add the poached kebabs and mix till they are well coated with the sauce. Cook for 2-3 minutes.
8. Serve hot with green chutney, garnished with micro greens, red cherry tomatoes and red radish.