Ingredients
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
Preparation
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)