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Thursday, 7 December 2017

Mutton Seekh Kebab


       
          Mutton Seekh Kebab is a North Indian delicacy, found in many restaurants, dhabas and street corners. It is relished as an appetizer / side dish with some tasty chutney. They can either be deep fried, shallow fried or grilled. Choice is yours. But today I deep fried them and served with some homemade mint hummus and salad as accompaniment. So check for a step by step guide with pictures to prepare this delicacy.









  • 500 gms. mutton mince / keema. washed & drained completely (makes 8)
  • salt to taste
  • 2 tbsp. roasted chickpea flour
  • 1 small onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 green chilies, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • 1-2 tbsp. mint leaves, chopped
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder or to taste
  • 1/2 tsp. pepper powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. lime juice
  • oil to deep fry
  • few skewers, soaked in water for 30 minutes





          In a bowl, mix together all the above mentioned ingredients (except oil). Cover and keep aside for 10-15 minutes. 

          Take a portion of it and coat around a skewer, lengthwise. Keep wetting your hands with water in the process. Do the same with rest of the dough. Refrigerate for some time. 

          Heat oil in a pan and gently slid the seekh kebab from the skewer into the hot oil. Fry on a low flame till golden in colour. 

           Drain on a kitchen towel and serve with any homemade chutney. I enjoyed with mint hummus and salad.







                  In a bowl, mix together all the above mentioned ingredients (except oil). 
                  Cover and keep aside for 10-15 minutes. 



                  Take a portion of it & coat around a skewer, lengthwise. Keep wetting your 
                   hands with water in the process. Do the same with rest of the dough. 
                   Refrigerate for some time. 






                    Heat oil in a pan & gently slid the seekh kebab from the skewer into the hot
                    oil. Fry on a low flame till golden in colour. 



                               Drain on a kitchen towel.



                  Serve with any homemade chutney. I enjoyed with mint hummus & salad.












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