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Mutton Seekh Kebab Featured Image

Mutton Seekh Kebab

By Mita Mondal
Mutton seekh kebab is a very familiar Indian appetizer that consists of finely minced mutton, flavored with a decent mixture of quite a few aromatic spices, green chilies, garlic, ginger, and a hint of raw papaya for reducing the stiffness of the meat.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Non Veg Snacks
Cuisine Indian
Servings 6
Calories 420 kcal

Ingredients
  

To make the mutton mixture:

  • 750 grams mutton minced
  • 6 pieces green chilies broken into half
  • 8 garlic cloves peeled, whole
  • 1 piece ginger 1.5 inches in size, sliced roughly
  • 1 slice papaya raw with skin, 2 inches in size, cut into small pieces

To make the roasted masala:

  • 1 tsp black pepper corns
  • 6 pieces cloves
  • 1 piece mace half a flower
  • 2 pieces black cardamom split
  • ¼ piece nutmeg
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds

To make the mutton kebabs:

  • 2 pieces onions medium sized, finely chopped
  • ¼ cup gram flour roasted
  • 1 tbsp chili flakes
  • ¼ tsp turmeric powder
  • 2 tsp lemon juice
  • 1 tsp salt
  • Coriander leaves a few, finely chopped
  • Mint leaves a few, finely chopped

To smoke the kebab mix:

  • Burning charcoal
  • 1 tbsp cooking oil or ghee

To fry the seekh kebabs:

  • Cooking oil as required

Instructions
 

  • Take 6 pieces of green chilies (broken into half), 8 garlic cloves (peeled, whole), 1 piece of ginger (1.5 inches in size, sliced roughly), 1 slice of raw papaya with skin of 2 inches in size (cut into small pieces) in a chopper and chop them finely.
  • Add 750 grams of minced mutton to it. Blend it nicely and remove it in a bowl and keep aside.
  • Now, heat a frying pan over a medium flame and dry roast 1 tsp of black pepper corns, 6 pieces of cloves, 1 piece of mace (half a flower), 2 pieces of black cardamom (split), ¼ piece of nutmeg, 1 tbsp of coriander seeds and 1 tbsp of cumin seeds for about a minute or so until you smell the nice aroma. Switch off the flame and let the spices cool down a bit.
  • When the spices cool down, transfer them into a mixie jar and grind them into a fine powder.
  • Now, finely chop 2 pieces of medium-sized onions in the chopper, keep them in a bowl, and squeeze out the juice from them.
  • Add the onions to the mutton mixture along with the ground masala, ¼ cup of gram flour (roasted), 1 tbsp of chili flakes, ¼ tsp of turmeric powder, 2 tsp of lemon juice, 1 tsp of salt, a few finely chopped coriander leaves and mint leaves. Mix everything very nicely with your hand. Make a small hole in the middle of the mixture.
  • Place a small container in it with a piece of burning charcoal. Put some oil or ghee on the charcoal piece. Cover the bowl and let it smoke for about 15 minutes.
  • After 15 minutes, heat some cooking oil in a pan. While the oil heats up, take some skewers or pencils and stick a bit of the kebab mixture carefully on it. Shape it like a seekh and remove the pencil or skewer finally.
  • Repeat the process to make all the seekh kebabs and release them in hot oil one by one very carefully. Let it cook for a minute or so on one side. Flip them one by one gently. Remove then on a plate when they are cooked nicely on all sides and turn slightly golden-brown in color.
  • Your tasty and spicy homemade mutton seekh kebabs are ready to enjoy. Serve them hot along with onion rings, lemon wedges, and green chutney.
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Notes

It is better to add a little raw papaya to the masala paste, as I have done in my recipe, in order to make soft kebabs. Meat tenderizer can be used in place of a teaspoon of raw papaya.
I have already ground and roasted chana dal and added it to the kebab mixture. You may also roast store-bought besan or gram flour and add it to your mixture.
I have employed the use of cooking oil for smoking the kebab mixture. Ghee or clarified butter can be employed instead.
Make sure you keep turning the skewers as soon as you place them in oil for frying and when one side is cooked, or they will end up burnt and with a burnt flavor.

Nutrition Info (Estimation Only)

Nutrition Facts
Mutton Seekh Kebab
Amount per Serving
Calories
 
420
Calories from Fat 297
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
14
g
Cholesterol
 
92
mg
31
%
Sodium
 
166
mg
7
%
Potassium
 
436
mg
12
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
420
IU
8
%
Vitamin C
 
3
mg
4
%
Calcium
 
62
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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