Mutton Seekh Kabab

Ingredients 

• 450 grams mutton mince (keema)
• 1 teaspoon ginger, chopped
• 1 small onion, finely chopped
• 1-2 tablespoons green chillies, finely chopped
• 1 tablespoon fresh coriander leaves, chopped
• ½ teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Crushed black peppercorns to taste
• Salt to taste
• 1 egg
• 1½ tablespoons gram flour (besan), roasted
• 1 teaspoon butter
• Oil for grilling
• Onion rings for garnish
• Fresh mint leaves for garnish
• Green chutney for garnish

Method

1. Heat a piece of coal on direct flame.
2. Put mutton mince in a food processor. Add ginger, onion, garlic, green chillies, coriander leaves, garam masala powder, chilli powder, coriander powder, crushed peppercorns and salt, cover and grind well.
3. Add egg , cover and grind again. Transfer into a bowl.
4. Add gram flour and mix well. Make a well in the center, place a small steel bowl and put the hot coal in it. Put butter on top of hot coal, cover and set aside for 10 minutes.
5. Remove the steel bowl and mix the smoked mutton mixture well.
6. Heat some oil in a non-stick grill pan.
7. Dampen your hand and divide the smoked mutton mixture into equal portions. Insert 2 satay sticks into each portion and spread the mixture along the length of the satay sticks leaving a a little bit on either sides empty.
8. Place the kababs in hot oil and grill on medium heat for about 15 minutes, rotating the sticks so that the kababs get evenly golden and cooked all around. . Drain on absorbent paper.
9. Arrange them on a serving platter, garnish with onion rings and mint leaves and serve hot with green chutney.