Shashlicks

1) Remove tough sinews and membranes from mutton and use only the lean meat. Cut it into slices of 1.1/4 inches square by 1/4 inch thick.

Peel onions, chop their tender hearts fine and cut the outer coats into 1-inch squares.

Trim and wash green peppers and cut them into pieces about the same size as the onion squares.

Pare apple and scoop out the stones. Chop fine apple and tomato.

2) Blend mutton slices with onion, apple and tomato minces, adding soya sauce, salt, gourmet powder, cooking wine and pepper. Follow with egg and cornflour solution. Mix well to tenderize meat.

3) Stick the ingredients on silver or iron skewers in the order: a square of onion followed by a slice of mutton and then by a piece of green pepper, and again a square of onion followed by a slice of mutton... repeated four times on each skewer. These become the shashlicks.

4) Seat flat-bottomed pan on fire and heat it. Pour in peanut oil and, when it is hot, put in shashlicks. sauté both sides dark red on high heat. Drain and serve.

Notes:

(1) The same recipe may be followed for pork or beef instead of mutton.

(2) For those who like their food chilli hot, add chilli paste to taste in the marinating seasonings.

(3) For added flavor, the shashlicks may be returned after frying to a little heated oil in pan, to be re-seasoned on all sides with a little Maling pungent sauce (or Worcestershire sauce) sprinkled on. (When turning shashlicks around, see that the ingredients do not fall off the skewers.)

(4) Instead of pan-frying, the shashlicks may be broiled over open fire of coal or charcoal.