Kebabs-½ kg mutton mince (washed and drained)1 onion (grated, liquid squeezed out)2 slices bread (freshly ground)1 teaspoon salt½ teaspoon white pepper1 teaspoon dhana Jeeru (Cumin) (coriander cumin) powder1 tablespoon ground garlic paste1 teaspoon ground green chillies ¼ bunch fresh coriander (chopped) Sauce-60g butter/rama margarine1 tablespoon ground garlic paste½ teaspoon dried mixed herbsPinch dhana Jeeru (Cumin) powder1 teaspoon Aromat (a South African Spice) spice2 tablespoon flour1 cup fresh cream3-4 tablespoon lemon juice
Kebabs-1. Mix everything together. 2. Form round balls with greased hands, the size of a golf ball. 3. Place in the fridge to firm up.4. Heat a little oil in pot, place kebabs in and cook till browned all over and cooked through.5. Leave aside. Sauce-1. Melt butter in a frying pan.2. Add flour and whisk to form a smooth roux.3. Add garlic and braiss for a few seconds.4. Add in spices and lemon juice, whisk in.5. Pour in cream and whisk till smooth.6. Bring sauce to a gentle boil and simmer till sauce thickens.7. Switch off heat.8. With a slotted spoon, remove kebabs from pot and place into sauce.9. Allow to heat together.10. Do not overcook sauce as it may split.