Mutton Shahi Kebab

Mutton Shahi Kebab

Friends, this is the English version of my published recipe Mutton Shahi Kebab in Bengali SANANDA Magazine. But I make some changes when making it in English. As I consider cooking is all about creativity. So, I try to make it better to best. This is completely my version of Mutton Shahi Kebab. You liking is my inspiration.

Ingredients

Mutton- 500 gram (without bone and in small pieces)

Zinger Paste- 1 table spoon

Red Chili Dust- 1 teaspoon

Black pepper- 1 teaspoon

 Garlic paste – 1 tablespoon

Black Cardamom pate- 1 teaspoon

Cloves dust-1 /2 teaspoon

Star Anise dust-1/2 teaspoon

Kashmiri Chili powder 1 table spoon

Coriander powder-1 teaspoon

Anise powder-1/2 teaspoon

Cinnamon dust-1/2 teaspoon

Nut Meg dust- ½ teaspoon

1 teaspoon lime juice

Salt- As required

Sugar- ½ teaspoon

Process

Wash clearly the mutton, and then put in a bowl to boil with one bay leaf and cinnamon and salt. When it perfectly boiled then pat it dry as no water is left in the meat. After that take bowl add all ingredients (except Coriander powder and Anise powder) and mixed well, add oil of 1 tablespoon with the mixture. After that add the boiled mutton with the mixture and mixed the whole thing faultlessly. A

Then you can bake it in your oven for 5/4 minutes (or as required). Otherwise you can fry it on pan on medium flame. It will be done when it become brown in color.  Spread the lime juice, coriander dust and Anise dust over it and serve it Salad and coriander Chutney or dip.