Mutton Goli Kebab

Ingredients

• 2 cups mutton mince (keema)
• 3 tablespoons powdered roasted Bengal gram  
• 3 tablespoons cashew nut paste
• 2 tablespoons browned onion paste
• 2 teaspoons coriander powder
• 1 teaspoon black pepper powder    
• 2½ teaspoons red chilli powder  
• 2 teaspoons garam masala powder 
• 4 tablespoons butter  
• 3 tablespoons meat masala
• Salt to taste
• 8 dried apricots, soaked
• 1 teaspoon oil
• 3 dried red chillies 
• 3 tablespoons tomato ketchup
• 3 tablespoons red chilli sauce  
• Green chutney to serve 
• Micro greens to serve
• Red cherry tomatoes, quartered to serve
• Red radish to serve

Method

1. Dab the mutton keema with a muslin cloth to remove excess moisture.
2. Put mutton keema, Bengal gram powder, cashew nut paste, browned onion paste, coriander powder, ½ teaspoon black pepper powder, 2 teaspoons red chilli powder, garam masala powder, 2 tablespoons butter and meat masala in a blender and blend into a fine paste, mixing occasionally. Transfer in 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 slightly flatten slightly them. 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.
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, micro greens, red cherry tomatoes and red radish.