Ingredients

• 500g/1lb 2oz cannon of mutton (from the best end of neck)
• cut into 2cm/1in pieces
• 1 tbsp minced
• peeled root ginger
• 1 tbsp minced
• peeled garlic
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chilli powder
• ½ tsp garam masala
• 1 tbsp lemon juice
• 110-150ml/4-5fl oz vegetable oil
• 1 large green chilli
• finely chopped
• 1 tsp root ginger
• peeled
• finely chopped
• 2 garlic cloves
• peeled
• very finely chopped
• 1 tbsp chopped fresh coriander
• 2 free-range eggs
• pinch salt
• 3-4 tbsp plain flour
• 1 red onion
• peeled
• thinly sliced
• 1 small green mango
• peeled
• finely julienned
• 1 green chilli
• finely chopped
• 1-2 plum tomatoes
• seeds removed
• finely julienned
• ½ cucumber
• cut into 5cm/2in lengths
• seeds removed
• julienned
• 10-15 fresh mint leaves
• finely shredded
• handful chopped fresh coriander
• ½ tsp salt
• 1 lime
• juice only
• 1 tsp cider vinegar

Directions

• For the kebabs
• soak several small wooden skewers in cold water for 10 minutes.
• For the marinade
• mix all of the marinade ingredients in a bowl until well combined. Set aside for 2-3 hours
• at room temperature
• then transfer to the fridge for 5-6 hours.
• For the kebabs
• heat 2 tablespoons of the oil in a casserole until smoking. Add the marinated mutton to the pan
• in batches if necessary
• and fry for 4-5 minutes
• or until browned all over.
• Once all of the meat is browned
• remove the pan from the heat and stir in the chill
• ginger
• garlic and coriander. Set aside to cool slightly.
• Fill a frying pan with enough vegetable oil to reach 1.5cm/¾in up the side of the pan and heat until hot.
• Meanwhile
• beat the eggs in a bowl with a pinch of salt. Sprinkle the flour onto a plate. Skewer the mutton pieces onto small wooden skewers and dredge in the flour
• then dip into the beaten egg until the mutton is well coated in the egg.
• Carefully lower the kebabs into the oil and fry for 2-3 minutes on each side
• or until golden-brown and cooked through. Remove the kebabs from the pan and set aside to drain on kitchen paper.
• For the cachumber
• mix all of the cachumber ingredients in a bowl until well combined.
• To serve
• pile the mutton kebabs onto a serving plate and serve the cachumber alongside.