Mutton Kebabs



These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main course meal. Serve them with Mint Chutney.

Ingredients for Kebabs
1/2 kg Mutton Mince – chicken or beef can also be used
2 Medium size Onions
3 Tablespoons Coriander, finely chopped
4 Green Chilies finely chopped
1 Teaspoon Turmeric powder
1 Teaspoon Ginger  finely chopped

1 Teaspoon Garlic finely chopped
2 Whole Dry Red Chili
1 + 1 Egg
1 Teaspoon Garam Masala
A juice of a Lemon
2 Slices of bread- powdered in a mixer
Salt – to taste
Bread Crumbs as needed
Oil – for pan frying


Method
Wash and drain mince squeeze it, remove the any excess water.


Take the mince in a pressure pan add the whole dry red chili chopped in small pieces, turmeric powder and salt to taste, take 2 whistles without adding any water. When cooled check if there is any water then on high flame dry the mince, then grind it to a fine paste.


In a another kadai heat a teaspoon oil add the onion and ginger-garlic and fry till light pink, cool this mixture. 


In a bowl put the mince the onion mixture, coriander leaves, green chillies, garam masala, an egg, bread powder and the juice of the lemon and mix well. Cover the bowl with a cling film and place in the fridge for hour. 


After an hour take the mixture from the fridge, if the mixture seems to “wet” to hold the shape of the kebab, bread crumbs can be added to absorb the moisture. Take each portion and form it into a long sausage-like kebab while pressing on to a wooden skewer. Do this till the mix has firmly adhered to the skewer.  
Oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.


Lighlty beat an egg dip the Kebabs in egg and then in breadcrumbs, pat them with your hands lightly.   

Heat a little Oil in a skillet.  Place all the skewers,  brown the kebabs on one side, then flip them over and brown on the other side. 


These can be grilled - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required.
Serve hot with Mint Chutney.



I made some round to make Burgers and skewer ones put them into the wraps.  




Tip –

If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.



Labels: Mutton, Starters, Kebabs 
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

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