By Devi Poojari
Succulent pieces of mutton marinated in the sharp and spicy lime pickle and grilled to a char, is the ideal weekday dinner, when paired with some flatbread and salad on the side.
250 grams boneless lamb chunks 5-6 red chillies, soaked 1 onion, diced 6 garlic cloves 1.5-inch piece ginger 1 teaspoon turmeric powder 1 teaspoon cumin powder ¼ cup coriander stems, chopped 2 teaspoons lime pickle Salt, to taste
Wash and pat dry the mutton chunks thoroughly and sprinkle a generous amount of salt.
Grind the remaining ingredients to a fine paste and add it to the mutton.
Marinate for 10 minutes before piercing 3-4 pieces through a skewer.
Drizzle some vegetable oil on the skewered meat and grill on a hot pan for 3-4 minutes on each side, until cooked and browned.
Serve hot with a side salad and warm flatbreads of your choice.