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PrintGROUND MUTTON KEBABS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Combine minced mutton along with Chana dal, cardamom, cinnamon, cloves, sufficient salt and water in a saucepan and cook until it dries. Remove from heat.
- Add red chili powder, Garam masala, peppercorns, coriander powder, cumin powder, green chili paste with minced meat and mix well.
- Grind minced meat mixture to a fine paste in a blender.
- Then add coriander leaves, mint leaves, lime juice, finely chopped onion and sufficient salt and knead well.
- Divide the mutton mixture into equally sized lemon balls. Flatten each ball in your palm into a round flat patty and dip them in the beaten egg.
- Heat oil in a tawa or griddle and shallow fry the kebabs on both sides, drizzling with oil whenever necessary until they are evenly golden-brown.
- Drain onto an absorbent paper and transfer to a serving plate.
- Serve hot with Coriander and Mint chutney.
INGREDIENTS
- 500 grams minced mutton or lamb, washed and drained
- 3 tablespoons split Bengal gram (Chana dal), washed and soaked for 30 minutes
- 3 cloves
- 2 green cardamoms
- 2-inch cinnamon sticks
- 4 black peppercorns
- Pinch of turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon Garam masala powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon green chili paste
- 1 big onion, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 1 tablespoon fresh coriander leaves, finely chopped
- 1 teaspoon lime juice
- 1 egg, beaten
- Salt to taste
- IDHAYAM MANTRA Peanut oil
7 comments for “Ground Mutton Kebabs”
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