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.
Calories 453 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 78.2 mg26.1%
Sodium 213.7 mg8.9%
Total Carbohydrates 49 g16.3%
Dietary Fiber 6 g23.8%
Sugars 37.9 g
Protein 24 g48.8%
Vitamin A 33% Vitamin C 115.6%
Calcium 8.2% Iron 21.4%
*Based on a 2000 Calorie diet