Yoghurt Lemon Butter Sauce Kebabs Pic cred: Ruhana EbrahimRec cred: @mama_taught_me_well Ingredients:Kebabs-½ kg mutton mince (washed and drained)1 onion (grated, liquid squeezed out)2-3 slices white bread (crusts removed & soaked)1 teaspoon salt½ teaspoon white pepper1 teaspoon dhana Jeeru (Cumin) powder1 tablespoon crushed garlic2 tablespoon almond powder1 tablespoon desiccated coconut1 tablespoon rolled oats½ teaspoon garum masala1 teaspoon ground green chillies 1⁄4 bunch fresh coriander (finely chopped) Sauce-60g butter250ml plain yoghurt2 tablespoon crushed garlic3 tablespoon fresh lemon juice (or more)Lemon zestSalt, white pepper & crushed black pepper (to taste) Method:Kebabs- Mix all kebab ingredients.Roll in golf ball sizes in greased hands.Freeze till firm, then steam till done. Sauce-Melt butter, add garlic and saute. Add lemon juice, zest and yoghurt and mix in. Remove from heat, do not overheat, add salt and pepper to taste. I served with garlic butter naans, charred aubergine slices and garnished with dhania (coriander). Note: I steamed the kebabs in 3 tablespoon of sauce with some water.