PREP TIME: 1 hour
COOK TIME: 20 minutes
TEMPERATURE:350℉/177℃
INGREDIENTS
500 grams Mutton mince
½ tbsp Ginger paste
½ tbsp Garlic paste
1 teaspoon Green chilli paste
2 tablespoons Cashew nut paste
1 teaspoon Chaat masala
1 teaspoon Garam masala powder
1 teaspoon White pepper powder
2 tablespoons Fresh coriander leaves
1 tablespoon Lemon juice
1 to taste Salt
2 tablespoon Butter
METHOD
Take mutton keema in a bowl. Add ginger-garlic-green chilli paste, cashew nut paste, chaat masala,garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands. Dampen your hands, take a little mutton mixture and spread it around wooden ice-cream sticks. Press firmly and brush each kebab with melted butter.
Preheat the Proscenic Air fryer at 350℉/177℃ for about 5 minutes. Place the kebabs into the Proscenic Air fryer basket and slide the basket in. Set the timer to 20 minutes. Open the Proscenic Air fryer and turn after 5 minutes. Continue turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.