Malai seekh kabab

These Seekh kababs are so tasty that you would not want to stop making them. Try this recipe and discover a new skill in yourself today. #HappyCookingToYou

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Ingredients:

Mutton boneless ½ kg (no fat)
Hari mirch (Green chilies) 1-2
Lehsan (Garlic) 4-5 cloves
Adrak (Ginger) 1 inch piece
Podina (Mint leaves) handful
Hara dhania (Fresh coriander) handful
Pyaz (Onion) fried 3 tbs
Chanay ka powder (Chickpea powder) 3 tbs
Kacha papita (Raw papaya) paste ½ tbs
Haldee powder (Turmeric powder) ½ tsp
Lal mirch powder (Red chili powder) 1 tsp or to taste
Namak (Salt) 1 tsp or to taste
Kali mirch (Black pepper) crushed ½ tsp
Garam masala powder 1 tsp
Zeera (Cumin seeds) roasted & crushed 1 tsp
Dhania powder (Coriander powder) 1 tsp
Javatri powder (Mace powder) ¼ tsp
Jaifil powder (Nutmeg powder) ¼ tsp
Makhan (Butter) 1 tbs
Cream 2 tbs
Cooking oil for frying

Directions:

In chopper,add mutton,green chilies,garlic,ginger,mint leaves,fresh coriander,fried onion,chickpea powder,raw papaya paste or meat tenderizer,turmeric powder,red chili powder,salt,black pepper crushed,garam masala powder,cumin seeds,coriander seeds,mace powder,nutmeg powder and chop until well combined.

Add butter and cream,chop again and refrigerate for 30 minutes.

Grease hands with oil,take a mixture and make kababs of equal sizes on metal skewers. (makes 10-12).

Can be stored in freezer for up to 1 month.

In frying pan,add cooking oil and fry kababs from all sides until done.

Put skewers on burning charcoal and grill from all sides until done and basting with oil.