1.    Place a pan on the stove, turn on the flame to low mode.

2.    Put the below into the pan –

• Javitri – 1 small piece
• Cinnamon – 1
• Cardamom – 2
• Clove – 4
• Cumin – 1/2 tablespoon
• Coriander – 1 tablespoon
• Pepper – 1/4 tablespoon
• Red Chilli – 4

3.   Fry them for 30 to 45 seconds so that they become a little crispier and easily we can powder them.
Now, transfer all these crispier masala items to a small mixy jar.

Also add Ajwain (Carom seeds / Omam (Tamil term)) – ¼ tablespoon to the jar.
Grind them together to a powder.

4.     Place the same pan on flame, let it get a little warm.
Then add Kasuri methi – 1/2 tablespoon to the pan.
Stir it for 30 to 40 seconds, kasuri methi will get a little crispier.
Transfer it to a dry plate, then with our fingers crush kasuri methi to powder, keep the plate aside.

5.     Place the same pan on burner with high flame, put mutton kheema pieces on the pan.
Stir it for some time till water is completely dried off from mutton kheema.
Once water dries off, transfer the kheema to another bowl. Let it cool down a little.

6.     Add the below to big mixy jar –

• Onion – 4 small sized pieces – cut and add
• Ginger – 1 inch – peel skin, cut into small pieces and add
• Garlic – 5 cloves
• Green Chilli – 4 (small means 4, big one means 2 is enough)
• Coriander – Few leaves
• Mutton fat – 75 grams (if unable to obtain this fat, pour 25 ml oil)
• Run the mixy, let the contents grind to a fine paste.

7.     Let’s add the below to the mutton kheema kept in a bowl to cool –

• The masala powder that we obtained in step 3 (grinded in small mixy jar)
• the powdered ‘kasuri methi’
• Paste that we obtained in step 6 (grinded in big mixy jar)
• Salt – 1/4 tablespoon
• Start mixing well with a spoon – check the consistency – if its dry then we can go ahead.
• If its not dry, follow step 8.

8.     If we see a little liquid consistency, then we can add ‘Roasted gram – 2 or 3 tablespoons’ to this mutton kheema, mix it well again. Check again and if needed we can add a little more of roasted gram powder.

Let the bowl be left open and the contents dry for 10 more minutes in open air. This will help the mutton kheema and masala to stick together and be dry.

9. Place a flat tawa on the burner. Flame be kept in LOW mode now.
If possible, buy ‘stainless steel grilling skewers with wooden handle’.

10.   

• Take a handful of mutton kheema & masala mixture from bowl,
• Roll it round with our hands (like we do for laddu making)
• then insert the steel skewers in the middle of the round kheema,
• after inserting, start pressing a little so that the kheema mix spreads evenly over the rod.
• Place the rod on the hot pan.

Note: We have NOT poured any oil on the pan for frying. the kheema gets in direct contact with the hot pan.
Repeat the same for the left over kheema masala.

11.     Rotate each of the sticks lightly for every 15 to 20 seconds. This will make sure that all the sides get fried.
Once they are fried, apply a little oil on each of the kebab pieces (with help of ‘basting brush’).

12.     Rotate them for every 15 to 20 seconds, so in this way, the pieces get fried in all sides, and in next 10 to 15 minutes, all the pieces will get cooked.
That’s all folks, our kebab is ready to be tasted.