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- Minced Mutton Kabab
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PrintMINCED MUTTON KABAB
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 180 0 C or heat a grill till hot.
- Combine minced mutton with kidney fat, ginger-garlic paste, spice powders, herbs, sufficient oil and salt in a bowl and knead it gently to mix the ingredients evenly.
- Cover the bowl and refrigerate for an hour to rest. Then remove the mixture from the refrigerator.
- Wet your hands with water and divide the mixture into 12 equal portions.
- Take small fist-sized portion of the mixture in your palm and place a skewer in the centre of the mix.
- Gently wrap the mixture around the skewer and shape into kababs. Repeat the process, till 12 nice smooth kababs are ready for the grill.
- To grill the kababs, baste them with a little melted butter and grill them 3 - 4 inches away from the heat or roast them in a roasting tray in the preheated oven.
- Turn the kababs to ensure even cooking until the internal fat is sizzling and the meat are cooked through perfectly.
- When all the kababs are golden and juicy, carefully remove them from the skewers with the help of a clean cloth. Arrange them on a platter and squeeze some lime juice over them.
- Garnish them with the onion rings, lime wedges and coriander leaves and serve hot seekh kababs with Coriander and Mint chutney.
INGREDIENTS
- 500 grams minced mutton
- 100 grams lamb kidney fat, minced
- 2 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 teaspoons IDHAYAM Sesame oil
- 2 tablespoons lime juice
- A few fresh coriander leaves
- A few fresh mint leaves
- For Cooking Kababs:
- 6 square metal skewers
- 3 teaspoon butter
For Garnish:
- 1 onion, sliced in rings
- 6 lime wedges
- 2 tablespoons fresh coriander leaves, finely chopped
7 comments for “Minced Mutton Kabab”
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