Skewered Mutton Curry Recipe (Seekh Botee)

Skewered Mutton Curry Recipe (Seekh Botee)
Ingredients :
1 kg 3 tablespoons 1 3 cloves 1 tablespoon 2 teaspoons 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 2 teaspoons 1 2 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon	Lamb or mutton Ghee or oil Large onion, finely chopped Garlic, finely chopped Ground coriander Ground cumin Ground fennel Ground turmeric Ground black pepper Salt Ripe tomato, diced Green chilies, sliced Ground cinnamon Ground cardamom Ground cloves Thin slices of fresh young ginger
Method : Cut lamb into small cubes and thread on thin bamboo skewers cut into 10 cm lengths, alternating each piece of meat with a thin slice of ginger. Cut the ginger from a slender root so the slices will not be too big, or cut large slices in pieces. Heat ghee or oil and fry onion over medium low heat until soft, stirring occasionally. Add garlic, stir and fry until onion is golden brown. Add coriander, cumin, fennel, turmeric and pepper and fry for 1 minute. Then add salt and tomato and stir for 3 minutes longer. Add chilies and skewered meat and fry until meat is lightly browned. Turn heat low, cover and cook until meat is tender. liquid from the meat will eventually be re-absorbed, leaving the gravy very thick. Stir occasionally to prevent spices sticking on the base of the pan. Ten minutes before end of cooking time, sprinkle cinnamon, cardamom and cloves over the curry. Stir well and leave on very low heat. Serve hot with rice and accompaniments.