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.