Boti Kebab

• 300 g boneless mutton cut in half inch bits
• 200 g kidney and liver cut in half inch bits
• 2 medium onions finely sliced
• 1 bay leaf
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tbsp chopped coriander leaves
• Salt to taste
• Oil for deep frying onions
• 3 tbsp oil
• Grated ginger and chopped green chillies, to garnish

For onion paste

• 1 medium onion
• 12-15 garlic cloves
• 1 inch ginger piece

For kaju paste

• 2 tbsp kaju (cashew nut)
• 1 tsp khas khas (poppy seeds)
• 1 tbsp desiccated coconut

• Fry the sliced onions in oil till golden. Strain on a kitchen towel and refrigerate it  till required.
• For onion paste grind together all the ingredients in a smooth paste using as little water as possible. Keep aside.
• For kaju paste lightly dry roast all ingredients on a tawa or pan and then grind into a smooth paste by adding a little water.
• Heat oil in a pressure cooker and add bay leaf; sauté for few seconds.
• Now add onion paste and fry till light brown in colour.
• Add the mutton, liver and kidney pieces and sauté well for couple of minutes.
• Now add the chilli, coriander and garam masala powder, fried onions and stir well to mix.
• Add 1 cup of water and cook for 20 -25 minutes till mutton is completely cooked.
• When the pressure cools itself add coriander leaves and kaju paste and cook on high heat for 4-5 minutes till oil floats on top.
• Garnish with ginger and green chillies and serve with your favourite Indian bread.