EASY MUTTON KEEMA KEBABS | HOW TO MAKE EASY KEEMA KEBABS

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Do you like mutton keema kebabs? I love ’em.

When you want some mutton keema kebabs, you either order those out or make some right?

When you google out a recipe, it calls for some ingredients and you just start cooking right?

So take out the paan ki jad, khas ki jad, pathar ke phool, pipla, peepli, mace, anise, cardamom, flowers, leaves, papayas, kewras, roses and so on??

No no no, I am just kidding 😀

This is not the authentic galauti kebabs of Lucknow because I don’t have those 150 spices (I don’t have the list even, it’s a secret you know :P) nor I have the whole day to spare on a dish that vanishes in 10 minutes flat😉😉😜😜

This is my “go to recipe” whenever I want to savour some delicious kebabs and I have some mince meat/keema in my freezer (I always buy goat meat, not lamb).

We have been following this recipe for years and it’s my favorite. No hard work, no exotic spices, not very time consuming but delicious.

So coming back to my previous question!

When you want some mutton keema kebabs, you either order those out or make some right?

When you google out a recipe, it calls for some ingredients and you just start cooking right?

Right !! Get some mince meat, chana dal, garam masala, daily used spices, ginger garlic paste, tomatoes and start 🙂

This recipe can be made with chicken as well.

My recipe has just 3 steps and the majority of the steps can be done even while washing dishes😁😁😁

1. Just toss the ingredients in the pressure cooker, cook.

2. Dry up the mixture and grind

3. Add some chopped green chilies,chopped onions and coriander (optional), make kebabs and cook with some oil on a hot griddle or tawa

This is a healthy mutton keema kebab recipe made with minimal oil.

No bread crumbs, no eggs, no exotic spices, no flour , no deep frying required.

Convinced!! 😁😁😁

Let’s start

Ingredients:

For boiling:

Mince mutton/ keema : 250 gms (Go for goat meat, I get mine from Licious or FreshToHome : Read reviews)

Soaked chana dal: 1/2 cup

Salt to taste

Turmeric powder: 1tsp

Red chili powder: 1 tsp

Dhaniya powder: 2 tsp

Black peppercorns: 1tsp

Jeera/cumin seeds: 1 tsp

Garam masala powder: 1 tsp ( a mix of coriander seeds, cinnamon, black and green cardamom, star anise, cloves)

Ginger garlic paste: 1tbsp (the ratio of garlic to ginger should be 3:1)

Tomato chopped: 1

Oil: 1 tsp to be added during boiling and 2 tbsp for frying kebabs

Water: 1 glass

Green chillies and coriander leaves (optional for mixing in the kebab mix)

Directions:

Wash the keema/mince meat well and in a pressure cooker add mince meat, soaked chana dal, all spices, ginger garlic paste, oil , water, tomatoes and salt.

Pressure cook for 15 minutes. Depends on how tender is the meat.

Open the lid and dry up the water.

Keep stirring so as to prevent the kebab masala from sticking to the bottom.

Grind in a mixie or blend with a hand blender.

Once almost all the water/juice is dried up leaving 5-10% water, switch off and let it cool down.

Add chopped green chillies and chopped coriander. Taste and adjust salt.

Make small kebabs.

Heat some oil on a tawa and make sure the whole tawa is oiled properly.

Place the kebabs on the tawa and let them get cooked on low flame and get a crust. Check with a slotted turner spoon or a wide knife or fork for a crust.

Flip the kebabs and let cook on the other side.

Serve with green chutney, dahi pudina chutney, onion rings and most important a lemon wedge.

These kebabs can be had with

• Malabar Parathas,
• Rotis,
• Dal rice,
• Appetizer for a party
• Even in sandwiches or
• As a burger patty,
• With pavs
• In a roll
• or even on it’s own.

It’s an amazing and easy recipe that even bachelors can make.

Tips:

-Always always go for goat mutton mince. Lamb mutton is slightly smelly and then you will need the fragrant spices like saffron, kewra or food attar.

–Do not use boneless mutton or mutton cube, the kebabs will not be melt-in-mouth, it will be fibrous and no one will like it.

-Take care and keep stirring while drying up the mixture, else it may stick and burn in the bottom.

-Use soaked chana dal and use in proportion else the kebabs will break and texture will be very chalky and gritty.

-Adjust the amount of black pepper and red chili powder according to taste. These same kebabs can be made for babies and toddlers minus the chili and garam masala, some black pepper can be added for flavour.

-These kebabs can be made and stored in freezer for later consumption, just place a parchment paper in between layering kebabs and store in an airtight container. Thaw before frying and fry.

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Do you like kebabs?? Do you make it at home or do you always order?

Let me know in the comments section 😀😀