Fruity Mutton Tikka
|Boneless mutton||700 Gram (Cut Into 2.5 Centimeter Cubes)|
|Refined oil||2 Tablespoon|
|Worcestershire sauce||3 Tablespoon|
|Coriander seeds||1 Tablespoon, crushed|
|Garlic||2 Clove (10 gm), crushed|
|Lime juice||1 Teaspoon|
1 The mutton must be bean. Mix together the oil, Worcestershire sauce, coriander, garlic and salt. Pour over the mutton. Toss well. Refrigerate 2 hours or longer, if possible.
2 Quarter the onion and divide into petals. Peel and discard the stone, cube the mango.
3 Drain the meat, reserving the marinade. Thread onto skewers interspersed with the bay leaves, (if the leaves are large, tear into two) onion petals and mango cubes.
4 Cook under a hot grill, tandoor. Or barbecue, turning a few times in between until the meat is tender, but simmer the leftover marinade with the orange juice, lemon juice and honey until it thickens and pour over the kabab.