Mutton: Mince- 1 kg
Raw papaya paste: 2½tbs
Chickpea powder- Roasted, 2 tbs
Ginger garlic paste: 3 tbs
Green chilies: 8-10
Onion: Medium-sized: 2, slices
Fresh coriander & Mint leaves: 1 Cup
Bread slices: 3
Water: 2 tbs
Red chili powder: 1½ tsp
Garam masala powder: 1tsp
Cumin seeds: Roasted & crushed- 1 tsp
Turmeric powder- ¼ tsp
Cream: 1½ tbs
Butter: 2½ tbs
Coal: For smoke
Salt: To taste
Oil for frying
In a bowl, add minced mutton, ginger garlic paste, raw papaya paste, salt and refrigerate the marination for 2-3 hours. Make a paste by adding green chilies, onion, fresh coriander & mint leave, bread slices, water.
To this coriander and green chillies mixture add the marinated mince and add red chili powder, garam masala powder, cumin seeds, turmeric powder, chickpea powder, cream, butter.
Place a charcoal in the aluminum foil wrap, add some oil and cover it.
Grease hands with oil generously and make kebabs. Heat oil in a pan and deep fry kebabs on low flame until golden brown. Garnish it with onion and and green coriander.
Reshmi Kabab is ready to serve!