(1)   Place a 3 litres pan on big burner – turn on the flame to LOW mode. Put half kg mutton chops to the pan.

(2)   Add the below –

• Bay leaf – 1
• Cinnamon – 2
• Nutmeg – 3
• Cardamom – 2
• Clove – 4
• Ginger – 1/2 tablespoon (peel ginger and cut it into small pieces)
• Garlic – 1/2 tablespoon (2 cloves of garlic – cut it into small pieces)
• Green Chili – 1
• Onion – 1 (peel skin and cut it into small pieces)
• Coconut milk – 100 ml      (if we are unable to get coconut milk, we can use cow milk instead)
• Salt – 1/4 tablespoon

Stir a little and make sure all mutton chop pieces are dipped completely in the coconut milk (or) the cow milk that we have poured in.

(3)   Close the pan with a lid – let the mutton and other contents get cooked in LOW FLAME for 15 minutes.

(4)   After 15 minutes, remove the lid. Stir a little.

Then, turn the flame to HIGH MODE. Stir continuously for 2 minutes.

This will ensure that the mutton chop pieces get dried completely.

(5)   Take a bowl & add the below to prepare a special masala –

• Curd – 100 ml
• Salt – 1/4 tablespoon
• Chili powder – 1/4 tablespoon
• Coriander powder – 1/4 tablespoon
• Turmeric powder – 2 pinches (less than ¼ tablespoon)
• Paprika powder – 1/4 tablespoon
• Chili flakes – 1/4 tablespoon
• Fenugreek powder – 1/2 tablespoon

Fenugreek powder – preparation

• Place a flat pan on burner – let the pan get a little hot.
• Add, fenugreek – 1/2 tablespoon to the hot pan.
• Stir for 15 to 20 seconds. Fenugreek leaf would have turned crunchy.
• Remove those fenugreek leaf to a small bowl and crush them to powder using our fingers itself.

Mix all the contents well in the bowl – our “special masala” is ready now.

(6)   Place the fried mutton chop pieces into the bowl containing ‘special masala’.

Stir well using a spoon so that all the pieces get evenly coated with our masala.

(7)   Place a flat pan (tawa) on the big burner – keep the flame to MEDIUM mode.

Pour oil – 2 tablespoons (refined oil, rice bran oil or palm oil)

Wait till the oil gets hot – shake the pan and spread oil all over the pan.

(8)    Once the oil is hot, place mutton chop pieces coated with ‘special masala’ coating on the pan. Use a Tong (chimta) to place the mutton pieces on pan.

After 30 seconds, just shake the pan a little so that pieces don’t stick with one another.

(9)   After 1 minute, start to flip over all the mutton pieces using a tong.

Again after 1 minute, flip all the mutton pieces. Repeat this step 3 or 4 times.

The frying time should be 5 to 6 minutes in total.

In this time period the mutton pieces get fried completely.

Thus our mutton chops kebab is ready to be served and tasted.

Alternative Kebabs 

We can use the same ingredients and use chicken or fish or prawn pieces instead of mutton pieces – then follow the above mentioned steps to prepare –

• Chicken kebab
• Fish kebab
• Prawn kebab