If using besan or gram flour roast it well on a medium flame until it turns fragrant. Set this aside. Cool this completely. You can skip this step by replacing gram flour with bread crumbs.

Add mutton to a mixing bowl.

Transfer the flour, bread crumbs, garam masala, coriander powder and salt.

Next also add in finely chopped mint, coriander leaves, ginger garlic paste and green chilies.

Pour lemon juice.

Mix everything well to make a dough like mixture. Make sure it is not soggy and is firm. If the mixture is soggy add in more bread or besan.

Cover and set aside for 30 mins to 1 hour. You can also refrigerate overnight.

Divide the dough to 12 portions and make balls.

Then flatten them to ⅓ inch kabab. Set them aside in a plate.

Deep fry them in hot oil until golden. Regulate the flame to medium after half done. When golden remove to a kitchen tissue.

These can be grilled over the charcoal fire or grilled in oven at 240 C for 25 mins on each side. To grill in oven place them on a greased tray. Brush them lightly with oil.

Serve mutton kabab with mint chutney or with biryani rice.