By Nikita Toppo
Treat your guests with seekh kebab in your next house party.
150 gm mutton (minced), 100 gm chicken (minced), 2 tsp ginger-garlic paste, 1 tsp onion paste, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 3/4 tsp pepper, 1 tsp dried mango powder, 1/4 tsp saunth, 2 tsp oil, 1 1/2 tbsp cashew paste, 1 1/2 tbsp cream, 2 tbsp besan, 1 Egg yolk, salt, coriander leaves
In a bowl mix mutton chicken together. Add ginger-garlic paste, onion paste, all the masala powders, oil, cashew paste and cream.
Mix nicely and add besan and egg yolk to bind. Add salt to taste and cover and keep in the fridge for 1 hour.
Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned.
Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges. And serve.