200 Gram Mutton (keema, minced)
100 gram Chicken (minced)
3 tsp Ginger-garlic paste
2 tsp Onion paste
2 tsp Red chilli powder
2 tsp Coriander powder
2 tsp Cumin powder
3/4 tsp Pepper, powdered
1 tsp Dried mango powder
1/4 tsp Saunth (Dry ginger powder)
2 tsp Oil
1 tbsp Cashew paste
1 tbsp Cream
2 tbsp Besan
2 Egg yolk
2 tbsp Salt
To garnish Coriander leaves
Any gathering is deficient without some delectable hors d’oeuvres to launch with and there would be no preferable choice over some hot, flame broiled or simmered seekh kebabs. Kebabs produced using minced lamb and chicken meat, slathered in a bowl of flavors and flame broiled flawlessly. Brimming with juice and flavor, these kebabs are flawless as a starter for an evening gathering. Presented with mint chutney and a side of onion rings and lemon wedges, you won’t need whatever else to begin the gathering.
In a bowl combine the mutton mince and the chicken mince. Blend them in with your hands throughly so that mix well.
Add ginger-garlic glue to it alongside onion glue, red stew powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew glue and cream. Blend it.
Add besan (chickpea flour) and egg yolk to bind. Mix well.
Add salt to taste. Mix. Cover and keep in the fridge for 1 hour maximum.
Stick the kebabs onto oiled sticks and flame broil or dish till the outside is pleasantly sautéed. Treat as often as possible with oil while flame broiling.
When the kebabs are cooked, evacuate to a serving platter and trimming with onion rings, new coriander leaves and lemon wedges.