Mutton Cannon Ni Seek Boti (mutton Kebabs)
Transport yourself to the bustling streets of India with these succulent mutton kebabs. Each flavorful bite is a perfect balance of aromatic spices and juicy mutton, while the refreshing cachumber salad adds a cooling contrast. Whether you're hosting a gathering or simply craving a taste of authentic Indian cuisine, these kebabs are sure to impress with their vibrant flavors and tender texture.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz cannon of mutton (from the best end
- 1 tbsp minced, peeled root ginger
- 1 tbsp minced, peeled garlic
- ½ tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chilli powder
- ½ tsp garam masala
- 1 tbsp lemon juice
- 110-150ml/4-5fl oz vegetable oil
- 1 large green chilli
- 1 tsp root ginger
- 2 garlic
- 1 tbsp chopped fresh coriander
- 2 free-range eggs
- pinch salt
- 3-4 tbsp plain flour
- 1 red onion
- 1 small green mango
- 1 green chilli
- 1-2 plum
- ½ cucumber
- 10-15 fresh mint
- handful chopped fresh coriander
- ½ tsp salt
- 1 lime
- 1 tsp cider vinegar
Instructions
- For the kebabs, soak several small wooden skewers in cold water for 10 minutes.
- For the marinade, mix all of the marinade ingredients in a bowl until well combined. Set aside for 2-3 hours, at room temperature, then transfer to the fridge for 5-6 hours.
- For the kebabs, heat 2 tablespoons of the oil in a casserole until smoking. Add the marinated mutton to the pan, in batches if necessary, and fry for 4-5 minutes, or until browned all over.
- Once all of the meat is browned, remove the pan from the heat and stir in the chill, ginger, garlic and coriander. Set aside to cool slightly.
- Fill a frying pan with enough vegetable oil to reach 1.5cm/¾in up the side of the pan and heat until hot.
- Meanwhile, beat the eggs in a bowl with a pinch of salt. Sprinkle the flour onto a plate. Skewer the mutton pieces onto small wooden skewers and dredge in the flour, then dip into the beaten egg until the mutton is well coated in the egg.
- Carefully lower the kebabs into the oil and fry for 2-3 minutes on each side, or until golden-brown and cooked through. Remove the kebabs from the pan and set aside to drain on kitchen paper.
- For the cachumber, mix all of the cachumber ingredients in a bowl until well combined.
- To serve, pile the mutton kebabs onto a serving plate and serve the cachumber alongside.
Cook Time
30M
Yield
Serves 4
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