MUTTON GILAFI KEBAB

Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded meat. It may be served on plates, sandwiches or in bowls.The traditional meat for kebab is lamb. Like other ethnic foods brought by travelers, the kebab has remained the every day cuisine in most of the Eastern Mediterranean and South Asia.According to the seven Nisanyan an etymologist of Turkish language, the word is derived from the Persian word "kabap" meaning "fry".The word was first mentioned in Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where "kebab" is mentioned as food. Kebab where served in royal houses, now a days we serve it as snacks.    

Ingredients:

Mutton(boneless)                                   500 gm
Lamb Fat                                               75 gm
Processed Cheese                                  30 gm
coriander roots                                       10 gm
Ginger                                                    5 gm
Garlic                                                     5 gm
Green chilly                                            5 gm
Kashmiri chilly powder                          10 gm
Brown Onion                                         5 gm
Salt to taste





Out Side Coating

• Take Chopped onion, tomato, green chilly, coriander &bell pepper

Method:

•  Take mutton chunks
• Mix it with cheese, lamb fat, coriander root, ginger and garlic, green chilly, kashmiri chilly powder, brown onion and salt,
• Mince it all together with the help of keema Machine
• Shape the mince mixture along with the length of skewers coat with vegetable mixture    
• Roast it in tandoor (clay oven pot) for 8-10 minute, basting with butter at regular intervals
• Remove from skewers and serve with mint chutny& lachha onion.