To serve: 4 Portions

Cooking Time- 10-15 Minutes


Mutton Mince – 800 gms

Ginger Gaelic Paste -1 tsp

Cashewnut Paste – 3 tbsp

Salt – to taste

Garam Masala – 1 tbsp

Yellow Chilli powder –1 tbsp

Ghee – 20 gms

Melted Butter – for basting 30 ml


In a bowl take mutton mince; add ginger garlic paste and all the ingredients as listed in the ingredients.

Divide the mixture into 16 equal parts and make balls

Take a skewer and using a moist hand apply each ball on the skewer in a cylindrical shape along the skewer. Grill over charcoal grill at a moderate temperature for 4 to 6 minutes.

Baste with melted butter and further roast for 5 to 6 minutes

Serve hot along with choice of chutney and salad.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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