Khatai Kebabs (Tangy Mutton Kebabs)

Ingredients

• 1/2 pound Minced mutton or lamb (finely ground) (Originally '0.5 Ratal'. Ensure meat is very lean and finely minced.)
• 2 ounces Almonds (blanched and peeled) (Originally 'Navtank' (approx 2 oz). To be ground into a fine powder.)
• 1 1/2 tablespoons Onion (grated or juice extracted) (Originally '1.5 Tola'. Recipe suggests using the juice or very fine paste.)
• 1 teaspoon Ginger paste (Originally '0.5 Tola' (approx 6g).)
• 1 teaspoon Garlic paste (Quantity estimated based on ginger ratio.)
• 1 teaspoon Cumin powder (Originally '0.5 Tola' (approx 6g, reduced slightly for modern taste).)
• 1 teaspoon Black pepper powder (Originally '0.5 Tola'.)
• 1 teaspoon Coriander powder (Originally '1 heaping spoon'.)
• 1 teaspoon Salt (Or to taste. Originally '1 heaping spoon'.)
• 1/4 teaspoon Green cardamom powder (Quantity estimated from list.)
• 1/8 teaspoon Clove powder (Quantity estimated from list.)
• 1/2 teaspoon Saffron strands (Originally '5 Val' (approx 1.8g), which is a very large amount. Adjusted to a generous pinch for modern usage.)
• 1 teaspoon Thick yogurt (curd) (Originally '1 heaping small spoon of matho' (strained yogurt).)
• 1 whole Egg
• 3 teaspoons Lemon juice (For finishing.)
• 4 tablespoons Ghee (For shallow frying. Add more as needed.)

Instructions

1. 1Blanch and peel the almonds, then grind them into a very fine powder. Lightly roast the saffron strands in a dry pan for a few seconds and crush them into a powder. Peel the ginger, garlic, and onion and grind them to a fine paste (or extract their juice as per traditional method).
2. 2In a large bowl, combine the minced meat with the ginger-garlic-onion paste (or juice), cumin, black pepper, coriander, salt, cardamom, cloves, and crushed saffron. Mix thoroughly to ensure the spices are evenly distributed. Cover and let it rest for 1 hour to marinate.
3. 3After marinating, add the egg, thick yogurt, and the prepared almond powder to the meat mixture. Mix vigorously until the mixture is uniform and sticky.
4. 4Apply a little ghee to your palms to prevent sticking. Shape the mixture into small, round or oval kebabs. Heat ghee in a frying pan or kadhai over medium heat. Fry the kebabs until they are golden brown and cooked through.
5. 5Remove the fried kebabs from the pan and immediately toss them in the lemon juice or sprinkle the juice over them before serving.