Mutton Kabab
Mutton kababs are made from minced mutton, mixed with aromatic spices. These can be deep-fried or shallow-fried to a golden color.
Ingredients
- 500 gm mutton boneless, small pieces
- 100 gm split chickpeas chana dal
- Water As required to soak chana dal
To make the kabab mixture:
- 20 pieces black pepper
- 3 pieces bay leaves
- 4 pieces dry red chilies Without stalk, torn in half
- 5 pods green cardamon
- 3 pods black cardamom only seeds
- 1 piece mace small
- 1 piece cinnamon small stick, broken into smaller pieces
- 1 piece onion large, roughly diced
- 5 pieces cloves
- 1 tbsp ginger garlic paste
- 1 tsp green chilies roughly chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds roughly crushed
- 1 cup water
- 1 piece egg
- 1.5 tsp salt
- 1 tsp kabab masala powder
- 2 pieces green chilies finely chopped
- 2 tbsp coriander leaves finely chopped
To smoke the mixture:
- 2 tsp ghee
- 2 pieces hot charcoal small
- 2 pieces cloves
For frying the mutton kababs:
- 1 tbsp Cooking oil
Instructions
- Soak split chickpeas. (100 gm, for 2 hours).
- Strain and keep aside.
- Put 500 gm of small pieces of boneless mutton in a pressure cooker.
- Then add the soaked chana dal, 20 pieces black pepper, 3 bay leaves, 4 dry red chilies (without stalk, torn in half), 5 pods green cardamom, seeds of 3 black cardamoms, 1 small mace, 1 small cinnamon stick broken into smaller pieces, 1 piece, large, roughly diced onion, 5 cloves, 1 tbsp ginger garlic paste, 1 tsp roughly chopped fresh green chilies, 1 tsp cumin seeds, and 1 tsp roughly crushed coriander seeds. (Pro tip: Do not add whole black cardamoms. It will leave the fibers of the skin which will affect the taste adversely).
- Then add 1 cup water.
- Mix everything.
- Cover and cook till 1 whistle on a high flame and then on a low flame for about 30 minutes till everything boils nicely.
- Mix and mash nicely.
- Add 1 tsp of salt. Mix.
- Transfer it to a bowl. Let it cool down.
- Crack 1 egg and add ½ tsp salt, 1 tsp kabab masala powder, 2 finely chopped fresh green chilies, and 2 tbsp of finely chopped fresh coriander leaves.
- Mix nicely.
- Put 2 pieces of hot charcoal, 2 pieces of cloves, and 1 tsp ghee in a small bowl. Place it in the middle of the mixture.
- Cover it. Let it smoke for 30 seconds. (Pro tip: Do not smoke the mixture for a long time. It will give it a bitter taste).
- Shape the kababs.
- Heat 1 tbsp cooking oil in a non-stick frying pan on a high flame. When it is hot, reduce the flame to medium and release each kabab piece gently.
- Flip each when one side is cooked.
- Remove them when golden brown.
- Put them on a piece of tissue paper to absorb the excess oil.
- Your homemade spicy and tasty mutton kababs are made now. Lay them on a plate nicely and serve them hot with onion rings, tomato wedges, a piece of fresh lettuce leaf.
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Notes
You may add mint powder and garam masala powder for additional flavor and taste.
You may add powdered spices instead of whole. Make sure you roast them and grind them at home.
You may shallow fry or deep fry the mutton kababs. However, I prefer shallow frying because deep frying might burn the exterior much more quickly.
Do not blend or grind the mutton in a mixer. You want the mutton fibers for the rich texture of the kababs
I prefer cooking boneless mutton for the right texture of mutton kababs.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Kabab
Amount per Serving
Calories
381
Calories from Fat 234
% Daily Value*
Fat
26
g
40
%
Saturated Fat
10
g
63
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
94
mg
31
%
Sodium
162
mg
7
%
Potassium
355
mg
10
%
Carbohydrates
19
g
6
%
Fiber
8
g
33
%
Sugar
2
g
2
%
Protein
19
g
38
%
Vitamin A
286
IU
6
%
Vitamin C
3
mg
4
%
Calcium
105
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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