Ingredients

• 250 gms - mutton (ground into a coarse paste or minced)
• 75 gms - cottage cheese (paneer) (grated)
• 1 tbsp - lemon juice
• 1 tbsp - corn flour
• 1 egg (whisked)
• 1 tsp - cumin powder
• 1 tsp - red chilli powder
• 1 tsp - paprika powder (optional)
• 1 tsp - white pepper powder
• 2 tbsp - cooking oil
• 10 cashewnut (optional)
• 25 gms - ginger
• 4 green chillies
• 25 gms - garlic
• 1 bunch - fresh green coriander leave (chopped)
• 1 onion, large (finely chopped)
• 1 tomato (finely chopped)
• 1 tbsp - butter, melted for basting
• 1 tsp - chaat masala, optional
• salt to taste
• For garam masala:
• 1 pinch cardamom powder
• 1 punch cinnamon powder
• 1 pinch cloves powder
• 1 pinch nutmeg powder
• 1 pinch fennel seed powder

How to Make Mutton Seekh Kabab

• Grind mutton coarsely; add egg, cumin powder, red chilli powder, paprika, white pepper, salt and oil.
• Mix well and set aside for 15 minutes.
• Grind ginger, chillies, garlic, coriander/cilantro leaves, onion, tomato, cottage cheese(paneer), cashew and garam masala powder with the lemon juice.
• Mix this paste well with mutton paste.
• Add more salt, if required.
• Divide into equal portions and shape into balls.
• You may adjust the consistency with the corn flour.
• Skewer the balls, wet your hands and spread the balls by pressing each along the length of the skewers to make it long kebabs, and place them on the grill.
• (You may even press in capsicum or tomato to the kebabs.)
• Grill in a preheated oven at 180 degrees for 15 minutes (adjust according to the specifications of your gadget) (until golden brown), till it is cooked well, basting occasionally with butter/oil.
• Alternatively you may press the meat ball into small rounds and roast it on a tawa as well.
• Don't forget to baste occasionally with oil.
• Sprinkle some chaat masala (optional) & serve it hot on a bed of brown roasted onions & tomato, along with tomato sauce or any chutney of your choice.
• You may substitute mutton with any meat of your choice.