Non-Veg

1.    Mutton Chops – 1/2kg
2.    Bay leaf – 1
3.    Cinnamon – 2
4.    Nutmeg – 3
5.    Clove – 4
6.    Cardamom – 2
7.    Ginger – 1/2 tablespoon
8.    Garlic – 1/2 tablespoon
9.    Green chilli – 1
10.    Onion – 1
11.    Coconut Milk – 100ml
12.    Salt – 1/4 tablespoon

 

For preparing special Masala –

1.    Curd – 100 ml
2.    Salt – 1/4 tablespoon
3.    Chilli powder – 1/4 tablespoon
4.    Coriander powder – 1/4 tablespoon
5.    Turmeric powder – 2 pinch
6.    Paprika powder – 1/4 tablespoon
7.    Chilli flakes – 1/4 tablespoon
8.    Fenugreek – 1/2 tablespoon
9.    Oil 2 – tablespoon

•   Ginger – 1/2 tablespoon (peel ginger and cut it into small pieces)
•   Garlic – 1/2 tablespoon (2 cloves of garlic – cut it into small pieces)
•   Onion – 1 (peel skin and cut it into small pieces)
•   Coconut milk – prepare from coconut shreds – 100 ml needed.
•   How to prepare “Paprika powder”  –  remove seeds from red capsicum – dry    and grind those seeds to obtain this.

(1)   Place a 3 litres pan on big burner – turn on the flame to LOW mode. Put half kg mutton chops to the pan.

(2)   Add the below –

• Bay leaf – 1
• Cinnamon – 2
• Nutmeg – 3
• Cardamom – 2
• Clove – 4
• Ginger – 1/2 tablespoon (peel ginger and cut it into small pieces)
• Garlic – 1/2 tablespoon (2 cloves of garlic – cut it into small pieces)
• Green Chili – 1
• Onion – 1 (peel skin and cut it into small pieces)
• Coconut milk – 100 ml      (if we are unable to get coconut milk, we can use cow milk instead)
• Salt – 1/4 tablespoon

Stir a little and make sure all mutton chop pieces are dipped completely in the coconut milk (or) the cow milk that we have poured in.

(3)   Close the pan with a lid – let the mutton and other contents get cooked in LOW FLAME for 15 minutes.

(4)   After 15 minutes, remove the lid. Stir a little.

Then, turn the flame to HIGH MODE. Stir continuously for 2 minutes.

This will ensure that the mutton chop pieces get dried completely.

(5)   Take a bowl & add the below to prepare a special masala –

• Curd – 100 ml
• Salt – 1/4 tablespoon
• Chili powder – 1/4 tablespoon
• Coriander powder – 1/4 tablespoon
• Turmeric powder – 2 pinches (less than ¼ tablespoon)
• Paprika powder – 1/4 tablespoon
• Chili flakes – 1/4 tablespoon
• Fenugreek powder – 1/2 tablespoon

 

Fenugreek powder – preparation

• Place a flat pan on burner – let the pan get a little hot.
• Add, fenugreek – 1/2 tablespoon to the hot pan.
• Stir for 15 to 20 seconds. Fenugreek leaf would have turned crunchy.
• Remove those fenugreek leaf to a small bowl and crush them to powder using our fingers itself.

Mix all the contents well in the bowl – our “special masala” is ready now.

 

(6)   Place the fried mutton chop pieces into the bowl containing ‘special masala’.

Stir well using a spoon so that all the pieces get evenly coated with our masala.

(7)   Place a flat pan (tawa) on the big burner – keep the flame to MEDIUM mode.

Pour oil – 2 tablespoons (refined oil, rice bran oil or palm oil)

Wait till the oil gets hot – shake the pan and spread oil all over the pan.

(8)    Once the oil is hot, place mutton chop pieces coated with ‘special masala’ coating on the pan. Use a Tong (chimta) to place the mutton pieces on pan.

After 30 seconds, just shake the pan a little so that pieces don’t stick with one another.

(9)   After 1 minute, start to flip over all the mutton pieces using a tong.

Again after 1 minute, flip all the mutton pieces. Repeat this step 3 or 4 times.

The frying time should be 5 to 6 minutes in total.

In this time period the mutton pieces get fried completely.

 

Thus our mutton chops kebab is ready to be served and tasted.

 

Alternative Kebabs –

We can use the same ingredients and use chicken or fish or prawn pieces instead of mutton pieces – then follow the above mentioned steps to prepare –

• chicken kebab
• fish kebab
• prawn kebab