Mutton Keema Kebab is a rich, delicious, soft kebab made of mutton mince, herbs and spices. You will love these kebabs because of their mind-blowing flavours and juicy texture. Kebabs originated from the Middle Eastern Cuisine and are popular food throughout the world. These kebabs are easy to make; no tandoor or oven is required; just a tawa or griddle is all you need.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Mutton Keema Kebab is ground or minced mutton (goat or lamb meat) that is mixed and flavoured with aromatic spices and herbs and cooked on a tawa or griddle. These kebabs can be eaten as an appetizer with mint chutney or tomato chutney or as a side with a flavourful rice dish. The recipe I share in this post gives you soft mutton kebabs, which are crisp from the outside and soft from the inside, taste very delicious and are full of flavours.
These kebabs are very easy to make, and anyone can cook. The recipe is completed in three steps: marinating keema, shaping into kebabs and then frying.
Let’s Start Cooking!
Serving Suggestion: 4
Preparation Time: 1 hour
Cooking Time: 20 minutes
2. Ingredients
- 500 gm mutton minced( finely minced)
- 2 tablespoons of ginger garlic paste
- 1 teaspoon of red chilli powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of black pepper powder
- 1 teaspoon of cumin powder
- 1 teaspoon of fennel seeds (saunf)
- 1 onion chopped
- 1 tomato chopped
- 2 tablespoons of lemon juice
- 2 to 3 green chilli thinly sliced
- 1 cup chopped coriander leaves
- Salt
- 2 bread crumbs
- Oil
3 . Step by Step method
- Place minced mutton in a bowl. Make sure to remove moisture from the minced meat before proceeding.
- Add ginger garlic paste, red chilli powder, garam masala powder, cumin powder, black pepper powder, fennel seeds, chopped coriander leaves, sliced onion, chopped tomatoes, green chilli, salt, 2 tablespoons of oil, breadcrumbs and lemon juice.
- Mix everything together with your hand. The mixture should be firm and not soggy; otherwise, the kebab will break while grilling.
- Leave this marinated minced for a minimum of 1 hour.
- Divide the mixture into 15 to 16 parts and flatten them.
- On a hot griddle pan or tawa, put 3 tablespoons of oil, place the kebabs and fry them.
- Fry them until golden and crisp.
- Fry all the kebabs in two to three batches.
- Remove it and place on a kitchen towel.
- Serve Mutton Keema Kebab hot with your favourite dips or as a side in your meal.
4. Tips
- A shoulder cut meat is best for these kebabs because it has enough fat & doesn’t dry up when cooked over high heat.
- In case you are buying store-packaged minced mutton meat, always choose the one with more white freckles. These white freckles are mutton fat.
- These kebabs can be a delicious filling for burgers, wraps and sandwiches.
- Cooking the mutton kebabs over medium heat, seal the juices of the meat & keep it tender, soft and juicy.
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