Peshawari gosht sheek kabab by Chef Raghu
Peshawari
gosht sheek kabab by Chef Raghu
Minced
Mutton
Kidney
fat
Chopped
Green chilli
Ginger
garlic paste
Whole
garam masala
Salt
to tasts
Elachi
(cardamom)
Javatri
(nutmeg)
Butter
Mince
mutton and kidney fat, rub the meat adding chopped chilly, ginger garlic paste,
garam masala powder salt, cardamom powder and javitri powder into it. Make it
into nice mixture and then roll it on the sheekh and cook it in tandoor. Serve
hot with mint chutney.
