Mutton Tikka

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2- cups sliced mutton

1 large capsicum

1 onion

5- tbsp. gram flour

A pinch of salt to taste

For the filling:

2- cup fresh green coriander

½- cup mint leaves

4- tsp. fennel

2 tbsp. ginger-garlic paste

1 small onion

6-7 flakes garlic


3- tbsp. lemon juice


You will initially want to make the chutney.
Add the substances to a blender and make a thick paste.
Cut the bits of sheep and stuff a large portion of the paste into the cavity got.
Take the relaxation of the paste and upload it to the gram flour and salt.
Toss the bits of sheep on this blend and put it in a safe place.
Apply a smidgen of the blend at the capsicum and onion.
Place those on a stick along with the lamb pieces.
Preheat the Air Fryer to 290 F for around 5 minutes.
Open the bin. Arrange the stay sticks as they should be.
Close the crate. Keep the sticks with the mutton at 180 ranges for around half an hour while the sticks with the vegetables are to be stored on the identical temperature for only 7 minutes.
Turn the sticks in between so that one facet does no longer get burnt and additionally to offer a uniform cook dinner.

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