Mutton Kebab

Ingredients

Mutton Mince 250 grms

Onions 2 nos

Green Chillies 3 nos

Ginger 3-4 cloves

Ginger 1 piece (about an inch)

Coriander 1 cup

Pudhina 1 cup

Egg 1 no

Garam Masala 1 tsp

Red Chilli Powder 1.5 - 2 tsp ( warning 2 tsp is super hot)

Gram flour 2-3 tbsp

Bread crumbs 2-4 (as required)

Oil for pan frying

Salt

Preparation

Blend onions, green chillies , ginger, garlic, coriander, pudhina together. Now add the meat mince blend, add egg and blend further. Now transfer this onto a clean bowl, add garam masla, red chilli powder and mix well. Add gram flour and 2 tbsp of bread crumbs, mix well so that it removes any excess liquid.. Add more bread crumbs if required.Mixture will start to stick on  your hands, now just ball it up and place the bowl in the refrigerator for atleast an hour so that all the ingredient flavors are infused and the mixture is set.

Cooking the Kebabs

Remove from fridge and oil your hands, now make pattiesin any shape and place them on a hot pan preferrably cast iron. Pour oil around and cover them so that it steams  and cooks faster make sure you don't burn one side, after about 1-2 mins remove the cover and flip the kebabs and cook for another minute or two. Don't cover once you flip the kebabs this is done to retain the crispiness. Add oil if you want it to be even more crispier. Serve it with mint youghurt dip or mayo-bbq sauce and red chilli powder dip.

Another way to cook is, heat water in a deep dish and when it starts to boil, make balls of the refrigerated mixture. Once cooked they will rise up. Now place them on the pan and press down with a skillet and fry like above. One advantage here is that you could remove the patties when they just turn golden. Check the three patties on top in the picture.You can tell a marked difference in taste between the kebabs cooked in the two methods, the one that was directly fried is spicier whereas the ones put in boiling water and fried are milder. However both taste pretty damn good.

Mutton Kebabs