Mutton kebab is a dish that originated in the Middle East, Central Asia, and South Asia. It is made of mutton minced with onion, green chilies, ginger, garlic, coriander leaves, cumin seeds, salt
½teaspoonchili powder (chilli powder in British English) - or chilly flakes
1pinchsalt - to taste
½teaspoonground black pepper
2teaspoonscooking oil - or ghee, or clarified butter to shallow fry
Instructions
In a bowl, add minced mutton or lamb.
Add chopped onions, green chilies, ginger and garlic. Give it a good mix with a fork.
Dry roast cumin seeds and coriander seeds and crush them before adding them to the lamb mix.
Now add chilly red powder, ground pepper and salt. Mix all these with your hand as if kneading dough.
Lastly, add freshly chopped coriander and give it a final mix.
Dip your palms in water so that the meat does not stick to your hand. Take two spoons full of meat mixture and roll between your palms. Once you have a nice and round ball, press it gently into a patty or cutlet.
Heat a flat pan or tawa. Add a couple of teaspoons of oil or ghee and spread throughout the pan.
Once the oil is warm, place the mutton kebabs in the pan and drizzle a few drops of oil from the top. Ensure the heat is not too much, or they will burn on the outside and remain under-cooked in the centre. Cook these lovely mutton kebabs for 5-6 minutes on each side until the centre is cooked and the top has a nice and brown colour.
Once you have cooked mutton kebabs well on both sides, take it off the heat and drizzle some lime juice for the extra tang.