Mutton Kebab Recipe
Ingredients :
500 g 2 tablespoons 1 2 cloves 1 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/2 teaspoon 1 teaspoon 1/2 cup	Mutton Desiccated coconut Large onion, roughly chopped Garlic, peeled Chopped fresh ginger Ground nutmeg Ground cinnamon Ground cloves Ground cardamom Coarsely ground black pepper Poppy seeds Yoghurt
Method : Trim mutton of excess fat but leave a thin layer, for it gives a delicious crisp layer when grilled. Cut meat into bite-size cubes. Toast the coconut in a dry frying pan over medium heat. Stir constantly until it is a golden brown color. Set aside to cool. Put onion, garlic and ginger into a container of electric blender and grind to a smooth puree. Add spices, toasted coconut, poppy seeds and yoghurt and blend again for 1 minute or until coconut is finely ground. Pour over the pieces of meat in a bowl and rub well into the meat so that every piece is well covered with the spice marinade. Cover and leave in the refrigerator overnight or at room temperature for 2 hours. Thread the pieces on a bamboo skewers and cook under a preheated griller or over glowing coals until brown. Serve with chapatis, parathas or rice.