Mutton Seekh Kabab

           Mutton Seekh Kabab 

 List of Ingredients [scroll down for recipe]

1.  Mutton keema or minced meat (1 Kg)

2.  Hung curd or dahi or plain yogurt (1 cup)

3.  Onion chopped (2 cups)

4.  Gram flour or besan (1 cup)

5.  Garlic (9-10 cloves)

6.  Green chilies (5-6 pcs)

7.  Bay leaf or tej pata (2 pcs)

8.  Large cardamom or boro elaichi (1 pc)

9.  Green cardamom or chhoto elaichi (4-5 pcs)

10. Whole dry red chilies (3-4 pcs) 

11. Cinnamon or dalchini (1 inch stick)

12. Cloves or lobongo (7-8 pcs)

13. Whole jeera or cumin seeds (1 tspn)

14. Kebabchini or Cubeb (7-8 pcs)

15. Star anise (1 pc)

16. Nutmeg or jayfal powder (1/3 tspn)

17. Mace or javetri ful (1/2 pc)

18. Ghee or oil 

19. Salt (to taste)

20. Skewers or seekh (metal or wooden)

STEP 1 : Here is a look at the primary ingredients for cooking the Indian recipe of mutton or goat meat kabab. Scroll up for the detailed list of ingredients and their amounts . The mutton needs to have 30% fat and ground moderately fine and needs to be marinated overnight or at least 2 hours. 

 

STEP 2 : Lets go ahead and prepare the masala for the mutton kabab. Heat a pan on medium high and add in all the dry whole spices. Slow roast the masalas for 2 mins and then et every thing cool down a bit. Make a fine powder of these roasted spices and make the perfect mutton kabab masala for 2-3 uses. We will be using 1/3rd of the freshly ground masala for our kabab today. You can use this same masala powder for making mughlai meat curries.

 

STEP 3 : Next for the marinade you will need to fry the onions in oil or ghee with 1/2 tspn salt. Let the fried onions cool down. Make a smooth paste of the fried onions, plain curd or plain yogurt, the garlic and the green chilies. Add this to the minced mutton keema. Add in 3 tbl spoons of the kabab masala powder, the gram flour and salt to taste. Mix everything well , cover and let it sit in the fridge or a cool dry place for 2 hrs to 12 hrs.

 

STEP 4 : Now it is time to cook the seekh kababs. Take some of the meat mix in your hand and using your fingers form sausage like shape on to your metal or wooden skewers. I am using bamboo skewers. Soak the wooden skewers in water for 1 hour to prevent them from getting burnt. We will be covering 4 cooking techniques that result in crazy goodness.

Technique 1: In the traditional oven or microwave oven or OTG pre heat to 180 degree Celcius or 450 degree Farenheit. Place the seekh kabab in a well greased aluminium foil and bake for 15-25 mins. Brush on some ghee and done!

Technique 2: Grill them on a charcoal grill with wood chips to get extra flavor. Grilling time 10-15 mins on high heat. Done!

Technique 3: Tawa fry the seekh kabab on stove on medium high flame for 5-7 mins. Drain the oil on some paper towels in a container with a lid. In a small aluminium bowl heat a piece of charcoal till smoke comes out. Add some ghee and put the aluminium bowl inside the container of kababs and close the lid for 2-5 mins. Smokey flavored stove top kabab done!

Technique 4: Shallow fry the mutton seekh kabab in a mix of oil and ghee. Drain the excess oil on paper towels. Done!

 

  

STEP 5 : Your mutton seekh kabab is ready. Make a beautiful fresh green chutney, slice some red onions and lemon. Sprinkle some chaat masala and just go to that magical place of delicious nirvana. Just don't forget to leave your comments below once your back.