Malai Kebab

~Ingredients

750 grams minced mutton
150 grams mutton fat
1/4 cup onions
1/4 cup ginger
8 green chilies
1/3 cup coriander
75 grams cashewnuts
2 eggs
3 tablespoons vegetable oil
1/2 teaspoon white pepper powder
2 teaspoon garam masala powder
Butter for basting -- as required
Salt according to taste

~Method

Mince the mutton fat and peel.

Wash onions and finely chop them. Scrape and chop the ginger finely. De-seed the green chillies and finely chop them. Clean and chop the coriander finely. Pound the cashewnuts coarsely. Whisk the eggs in a bowl. Add the chopped onions, green chillies, coriander, ginger, white pepper powder, cashewnuts, garam masala, salt and whisked eggs to the mutton mince and mix well.

Keep aside for 15 minutes, then divide into 12 portions and shape into balls. Using wet hands, spread the balls by pressing the mince along the length of the skewers, two inches apart, making four-inch-long kebabs.

Roast in a charcoal grill for eight minutes. If you are using an oven, roast it in a pre-heated oven for 8-10 minutes.
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Remove and hang the skewer to let the excess moisture drip off. Baste with butter and roast again for two minutes. Serve hot with sliced onions and lemon.