Roasted Mutton Kebabs

Name: Roasted Mutton Kebabs
Ingredients: 1 pound Minced mutton (ground lamb or goat) (Quantity estimated for standard yield. The original text refers to a base mixture from a previous recipe.); 1 tablespoon Ginger-garlic paste (Quantity estimated. Standard seasoning for Parsi kebabs.); 2 whole Green chilies, minced (Quantity estimated.); 1/2 cup Fresh coriander, chopped (Quantity estimated.); 1 teaspoon Salt (Quantity estimated.); 1 teaspoon Garam masala (Quantity estimated.); 1/4 cup Water (or toddy) (Used for wetting hands to shape the kebabs. Original suggests toddy or water.); 2 tablespoons Ghee (For greasing skewers and basting.); 1 whole Lemon (For squeezing over finished kebabs.)

These smoky, charcoal-grilled mutton kebabs offer a rustic and authentic flavor profile distinct from their fried counterparts. Prepared with a savory spiced minced meat mixture, they are shaped onto skewers and slow-roasted over glowing embers for a tender, juicy interior and a charred exterior. Finished with a basting of ghee and a squeeze of fresh lemon juice, these kebabs are best enjoyed piping hot for a satisfying, protein-rich meal.

Ingredients

1 pound Minced mutton (ground lamb or goat) (Quantity estimated for standard yield. The original text refers to a base mixture from a previous recipe.)
1 tablespoon Ginger-garlic paste (Quantity estimated. Standard seasoning for Parsi kebabs.)
2 whole Green chilies, minced (Quantity estimated.)
1/2 cup Fresh coriander, chopped (Quantity estimated.)
1 teaspoon Salt (Quantity estimated.)
1 teaspoon Garam masala (Quantity estimated.)
1/4 cup Water (or toddy) (Used for wetting hands to shape the kebabs. Original suggests toddy or water.)
2 tablespoons Ghee (For greasing skewers and basting.)
1 whole Lemon (For squeezing over finished kebabs.)

Instructions

1Combine the minced mutton, ginger-garlic paste, green chilies, coriander, salt, and garam masala in a bowl. Mix thoroughly until well combined. (Note: The original text refers to a standard kebab mixture; do not add curd, papaya, or sugar as explicitly forbidden in the source text).
2Wet your hands slightly with water (or toddy, if available) to prevent sticking. Shape the meat mixture into large kebabs. Place them separately on a plate or tray and let them rest for half an hour.
3Prepare a charcoal grill or heat coals. Grease clean iron skewers (or metal skewers) with a little ghee. Carefully thread the kebabs onto the skewers. Arrange the skewers over the hot coals, supporting the ends on bricks or a rack so the meat does not touch the embers directly. Roast the kebabs, rotating the skewers frequently to ensure even cooking on all sides.
4Once the kebabs are roasted, brush them lightly with pure ghee and heat briefly over the coals again. Carefully remove the kebabs from the skewers. Squeeze fresh lemon juice over them and serve immediately while hot.