-
Trim mutton
of excess fat but leave a thin layer, for it gives a delicious crisp
layer when grilled.
-
Cut meat into
bite-size cubes.
-
Toast the
coconut in a dry frying pan over medium heat.
-
Stir
constantly until it is a golden brown color.
-
Set aside to
cool.
-
Put onion,
garlic and ginger into a container of electric blender and grind to a
smooth puree.
-
Add spices,
toasted coconut, poppy seeds and yoghurt and blend again for 1 minute or
until coconut is finely ground.
-
Pour over the
pieces of meat in a bowl and rub well into the meat so that every piece
is well covered with the spice marinade.
-
Cover and
leave in the refrigerator overnight or at room temperature for 2 hours.
-
Thread the
pieces on a bamboo skewers and cook under a preheated griller or over
glowing coals until brown.
-
Serve with
chapatis, parathas or rice.