- 10 gm Kidney fat
- 250 gm Mutton mince
- 50 gm Besan
- 5 gm Red chilli pwdr
- 150 gm Onion
- 100 gm Curd
- 5 x Cloves a few sprigs coriander Leaves garam masala for flavour Oil for basting
- 10 gm Butter
- Slice and fry the onion until golden. Chop fresh coriander. Mince mutton along with the kidney fat. Mix all the ingredients in the mutton mince leaving aside 60 gms of curd. Form into a dough and make a well in the centre.
- Take a red warm charcoal and place in the centre of the mutton dough. Put a blob of butter on top of the charcoal and put a few cloves. cover the whole mix so as to get the dum. Now make croquettes and place in a tray. Beat the curd, misred chilli pwdr and drop of red colour. Sprinkle on the kababs.
- Now cover the tray and put charcoal on the top and bottom of the tray to cook the kababs. Serve with hyderabadi paratha and green chutney.