Mutton Kebab  

Wednesday, December 17, 2008

Minced meat - 150
gmsOnion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 2 nos.
Coriander - 1 bunch
Coriander seeds (whole) - 2 tsp
Mint - 1
Garlic - 10
Lemon - 1 no.(big)
Bajra (flour) - 1 cup.
Salt to taste

Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
Wash minced meat, drain water and keep aside.
Wash coriander and mint leaves. Drain water and keep aside.
Squeeze lemon. Keep aside lemon juice.
Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint
eaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
Just before frying add bajra flour and mix well.
Heat oil for frying kebabs.
Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the
Fry in low flame.
Wait for the kebabs to turn light brown.
Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.

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