Home made squares and seekh kebaabs

Ingredients
2 ½ Kg fatty leg mutton (super Lamb)
1 tblsp Dhunia/coriander seeds
2 tsps black pepper corns
2 tsps jeera/cumin seeds
2 tsps crushed garlic
1 ½ tblsp salt
1 ½ tblsp green chillie (freshly pounded)
2 tsps red chillie powder
1 tsps crushed elachi
1 tblsp dried crushed phoodina/mint
2 tblsp lemon juice or vinegar
2 cups dried bread crumbs or crushed rusks
2 tblsp ghee or butter

Method
Wash and drain mutton well. Grind through mincer.
Roast Jeera, dhunia and peppercorns on tava on the stove or in the oven and when strong aroma arises crush them fine and add to mince. Add all other ingredients and mix well. Put mince through grinder again or through food processor.

Fill in sausage casing.

NOTE: Roll as seekh kebabs. You can grill them or bake in oven or over charcoal. Just dribble ghee over them while grilling

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