Hussaini Kebabs

Ingredients

• • Boneless mutton (cut into 1 inch cubes) - 500 grams
• • Garlic paste - 1 ½ teaspoons
• • Ginger paste - 1 ½ teaspoons
• • Black pepper powder - ½ teaspoon
• • White pepper powder - ½ teaspoon
• • Lemon juice - 1 tablespoon
• • Cream - 2 tablespoons
• • Salt - as required
• • Jeera powder/Cumin powder - 1 teaspoon
• • Dhania powder/Coriander powder - 1 teaspoon
• • Oil (for basting) - as required

Ingredients For Topping

• • Butter - 3 tablespoons
• • Arrowroots - 2 teaspoons
• • Milk - 1 ½ cups
• • Almonds (prepare: blanched & ground to a paste) - 20
• • Cream - 2 tablespoons
• • Salt - as required
• • Red chilly powder (for garnishing) - a little
• • Coriander leaves (for garnishing) - a little

Method

• 1. Mix together the ginger and garlic pastes, black pepper, white pepper, lemon juice, cream, salt, jeera & dhania powder.
• 2. Marinate the mutton pieces in this mixture and leave overnight.
• 3. Thread mutton on to skewers and grill over a charcoal grill or under an electric grill, basting often with oil until browned & tender.
• 4. While the kebabs are cooking, heat butter in a pan & add the arrowroot.
• 5. Cook for 2 minutes. Add milk, stirring continuously.
• 6. Stir & cook to a smooth sauce. When it thickens, add the salt, almond paste & cream.
• 7. Arrange the cooked kebabs on a serving plate & pour the almond & cream sauce over them.
• 8. Garnish with red chilly powder and coriander leaves & serve immediately.