Soak several small wooden skewers in cold water for 10 minutes.
Mix all marinade ingredients in a bowl and set aside for 3 hours at room temperature, then chill for 6 hours.
Heat 2 tablespoons of oil in a casserole pan until smoking.
Fry the marinated mutton in batches for 5 minutes until browned.
Remove from heat and stir in the chilli, ginger, garlic, and coriander.
Heat 1.5cm of vegetable oil in a frying pan until hot.
Beat the eggs with salt in a bowl and place flour on a separate plate.
Thread mutton onto skewers, dredge in flour, and coat thoroughly in beaten egg.
Fry kebabs in the oil for 3 minutes per side until golden and drain on kitchen paper.
Combine all cachumber ingredients in a bowl and mix well.
Serve the mutton kebabs with the fresh cachumber alongside.