

Grind to a fine paste: the red chillies and almonds.
Apply the adrak-lasan paste, red chilli paste and salt to the mutton cubes before setting aside for 2 to 3 hours.
Thread the mutton cubes on the sticks. Place a pan over heat and add the oil or ghee.
Pour in the milk and allow it to boil, then add the threaded kababs. Cook over a moderate heat till milk thickens.
Add the cream and simmer till kababs are tender and oil separates.
Then sprinkle elaichi powder.
Serve hot with lemon wedges.
