Mutton Burra Kebab

• 250 g Mutton cut into small bite-sized pieces

For marinade #1

• 1 tsp Ginger Garlic Paste
• 1/2 tbsp Raw Papaya chopped
• 2 tbsp Mustard Oil
• 1/4 tsp Cumin Powder
• a small pinch Nutmeg Powder
• a small pinch Cardamom Powder
• a small pinch Turmeric Powder
• 1/8 tsp Cinnamon Powder
• 1/4 tsp Cardamom Powder
• 1/4 tsp Salt
• 1/2 tsp Black Pepper Powder
• a small pinch Asafoetida Powder

For marinade #2:

• 1 cup Hung Curd / Yoghurt
• 1/4 cup Paneer crumbled
• 1 tbsp Malt Vinegar
• 2 tbsp Besan Flour (Gram Flour)
• 2 tbsp Mustard Oil
• 3/4 tsp Kashmiri Red Chilli Powder
• 1/8 tsp Cinnamon Powder
• 1/4 tsp Cardamom Powder
• 1/8 tsp Turmeric Powder
• 1/8 tsp Red Food Colour
• a pinch Black Salt
• 1/8 tsp Garam Masala Powder
• 1/2 tbsp Fenugreek Leaves
• 1/2 tsp Dry Pomegranate Seeds crushed
• 1/4 tsp Chaat Masala