Ramzan recipe: How to make Creme Tikka

We bring you recipes for the holy month of Ramzan from the recipe journal of Shabeer Selod

Here is the recipe for:

Creme Tikka

Makes 10-12 skewers

Ingredients

• 1/2 kg lean mutton, shoulder or roast from leg, washed (chicken can also be used)
• 1-inch ginger piece
• 1 clove garlic
• Green chilly, as per taste
• 1 small raw papaya -- sliced fine for marinating mutton. Not necessary for chicken
• 1 tsp garam masala powder
• 1/2 tsp black pepper powder
• 1/2 tsp cinnamon powdered fine
• 100 gms white flour or maida
• 2-3 Eggs
• Salt to taste
• 4-inch long fine wooden skewers or bamboo sticks
• Oil for deep frying

Method

• Slice the meat into 1/2 inch thick fillets and cut into 1-inch squares approximately.
• Grind the chillies, ginger and garlic into a paste.
• Marinate the meat pieces in a few slices of raw papaya, salt, ground paste, and all the powdered masalas and mix well.
• Set aside for 4-5 hours, or more. The longer it is marinated the more tender the meat will become.
• Remove the papaya slices and throw away.
• Skewer about 4 pieces on each stick
• Mix a little salt into the maida. Apply maida to the meat on each skewer liberally on both sides and pat to remove excess flour.
• Beat the eggs in a shallow dish / bowl. Add salt and pepper to the batter.
• Heat oil in a deep pan or kadhai till moderately hot.
• Test to see if it is ready, by putting in a bit of dough and if it sizzles, its ready
• Dip each floured meat-skewer into the egg and cover all sides completely.
• Deep fry over a moderate heat.
• You can put in about 3-4 skewers in at a time, depending on the size of the pan.
• When both sides are a light golden brown remove from oil and drain
• Serve hot.

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