Millennium Post

Mutton Seekh Kebab

Mutton Seekh Kebab


Seekh Kebab 5 piece

Mutton Baby Boti 250 gm

Brown Onion 10 gm

Deggi Chilli 5 gm

Whole Spices 2 gm

Mutton Fat 15 gm

Mint Leaf 1 gm

Sahi Jeera 1 gm

Coriander Stems 5 gm

Seekh Kebab (minced) 250 gm

Red Pepper Capsicum Base 2 gm

Mint (chopped 1 gm

Onions (chopped) 1 gm

Desi Ghee 10 ml

Green Chillies (chopped) 2 gm

Ginger (chopped) 1 gm

Coriander Powder 1 gm

Chilli Powder 1 gm

Mutton Stock 20 ml

Saunf Powder 1 gm

Cardamom Powder Green1 gm Salt to taste

Cream 15 ml


Take boneless baby lamb and add above mentioned masala with cheese and fat. Take out the mince in three times and mix the spices very well. Add onion to the mince and coat the mince seekh with gilafi. Put in tandoor and take out from the tandoor only when it is cooked. Finally toss in roganjosh gravy. Serve hot with mint chutney.

(Courtesy: Chef Ajay Mathur, Jaypee Palace, Agra)

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