YIELD: 3-4 servings
TOTAL TIME: 60 mins
Mutton (lamb) mince : 450 grams
Ginger chopped: 1 teaspoon
Onion: finely chopped 1 small
Green chillies: finely chopped 1-2 tablespoon
Fresh coriander leaves: chopped 1 tablespoon
Garam masala powder: 1/2 teaspoon
Red chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Crushed black peppercorns to taste
Salt to taste
Gram flour: (besan) roasted 1 1/2 tablespoons
Butter: 1 teaspoon
Oil for grilling: as required
Onion rings for garnish
Fresh mint leaves for garnish
Mint chutney to serve with
Heat a piece of coal on direct flame.
Add mutton mince to a grinder. Add ginger, onion, garlic, green chillies, coriander leaves, garam masala powder, chilli powder, coriander powder, crushed peppercorns and salt and grind well.
Add 1 egg and grind again. Transfer into a bowl.
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.
Remove the steel bowl and mix the smoked mutton mixture well.
Heat some oil in a non-stick grill pan.
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.
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.
Arrange them on a serving platter, garnish with onion rings and mint leaves and serve hot with mint chutney.