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Mutton Shami Kebab

Makes: 4
400 gms meat/ mutton with 10% fat
3 tbsp. Roasted chick pea flour
2-3 Green Chillies
1 tbsp. chopped coriander leaves
Salt - to taste
2 tsp. Red chilli powder
2 tsp. Ginger garlic paste
1 Cinnamon stick
1 tsp. Elaichi powder
½ tsp. Tumeric powder
Oil (for greasing)
Recipe preparation
In the kitchen:
  • Add the dry rub ingredients into a pestle and mortar and grind to a powder.
  • In a mixing bowl combine the mutton mince all the ingredients and the rub ingredients finally check for seasonings.
  • Divide the mix into 8 and mold the mix into patties so they are all even.
  • Set aside and allow to marinade for 1 hour.

At the barbecue:
  • Prepare the barbecue for a medium direct heat approx 190°C. If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
  • Preheat your grill with griddle for 10 minutes with the lid closed.
  • Place the kebabs over a direct heat for 8 minutes per side cooking with the lid on using a fish slice to turn.
  • Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
  • Serve hot with green chutney and onion relish.