Mutton Seekh Kabab
|Mutton mince||250 Gram (Fine)|
|Chana||50 Gram, roasted|
|Lemon||1 , juiced|
|Poppy seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||2 Teaspoon|
|Red chili powder||1 1⁄2 Teaspoon|
|Garam masala powder||1 1⁄2 Teaspoon|
|Grated nutmeg||1 Pinch|
|Oil||1 Tablespoon (For Brushing)|
Grind the mutton mince, to a fine paste using ,a grinding stone.
Add salt and lemon juice and keep aside for 1 hour.
Dry roast the poppy seeds, cumin seeds, coriander seeds, cloves and peppercorns separately on the gas.
Cool and grind to a fine paste along with ginger and roasted chana.
Mix in the nutmeg.
Add the masala paste to the mince .
Mix in the curd, red chilli powder, garam masala powder and mix well till sticky.
Divide the mixture into 8 equal portions.
Apply a little oil on palms and shape into long kababs.
Insert a wooden satay stick through the centre of each kabab and press the meat gently till it completely encircles the skewers.
Pre heat the oven on 'convention' at 250Â° C,with the lightly greased metal tray, placed on the high rack.
Place the seekh kababs on the tray, brush with a little oil and cook at 250Â° C for 30:00 minutes.
Turn the kababs over frequently, brushing with a little oil each time for even cooking.