Mutton Pasanda Kebab

Serves 4

• Boneless mutton,cut into 1½ inch cubes 750 grams

First Marinade

• Green papaya,ground 1/2 small
• Salt to taste
• White pepper powder 1/2 tablespoon
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon

Second Marinade

• Cottage cheese (paneer),grated 150 grams
• Gram flour (besan) 2 tablespoons
• Egg white 1
• Cream 1/2 cup
• Cashewnut paste 1 tablespoon
• White pepper powder 1/2 tablespoon
• Green cardamom powder 1/2 teaspoon
• Green chillies,finely chopped 4
• Melted butter for basting

1. Clean the mutton pieces, pat dry and flatten with the back of a knife. 
2. For the first marinade, mix together the ground papaya, salt, white pepper powder and ginger and garlic pastes. 
3. Rub the mixture into the mutton cubes and set aside for an hour preferably, in a refrigerator. 
4. For the second marinade, mix together the grated cottage cheese, gram flour and egg white in a bowl.
5. Add the cream gradually and mix until well-blended. Add the cashew nut paste, white pepper powder, cardamom powder and green chillies. 
6. Marinate the mutton in this mixture for at least five to six hours in the refrigerator. 
7. Preheat the oven to 240 degree C/475 degree F/Gas Mark 9. Thread the marinated mutton cubes onto skewers. 
8. Cook in the preheated oven or in a moderately hot tandoor for eight to ten minutes. 
9. Baste with the melted butter and cook in the oven or tandoor for another three to four minutes. 

Serve hot with mint chutney