Hyderabadi cuisine has a lot of meat dishes as it originates from Mughal or Hyderabad Nizams legacy. Kebab is one of the most well known dishes; just hearing the name tempts all non-vegetarians. This highly tempting and mouth-watering dish is made with minced lamb meat.
This looks great being served at parties or family dinners. Enjoy this great recipe. Try this!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 55 mins 1 hour 15 minutes 3-4 Serving
Mutton – 500 grams (boneless & minced)
Yellow gram lentils (chana dal) – ½ cup
Onions –4medium (2 roughly chopped + 2 finely chopped)
Garlic paste – 1 teaspoon
Ginger paste – ¼ teaspoon
Green chili – 4 – (finely chopped)
Fresh green coriander – (chopped) – ¼ cup
Mint – 4-5 leaves
Almonds – 8-10 (soaked & peeled)
Salt per taste
Red chili powder – ½ teaspoon
Garam masala – ¼ teaspoon
Turmeric powder – 1 pinch
Eggs – 2 (whisked & beaten well)
Water – 4 cups
Vegetable oil – ½ cup
- Heat water in a large sauce pan and once reaching boiling point, lower the heat & add minced mutton, Bengal gram, two roughly chopped onions, ginger & garlic paste, green chili, almonds, part chopped coriander, mint leaves, salt, turmeric, red chili powder & garam masala. Simmer for 40-45 minutes on low heat till all the water dries up but do not let it burn. Take off the heat & cool it down.
- Now grind this mix in a grinder to form a paste, which is not absolutely fine & also not very coarse. Keep the paste marginally coarse.
- Now mix balance coriander, finely chopped onions, well beaten eggs, finely chopped green chili & mix well, use hands to knead it like kneading the bread dough.
- Now make small balls (about 1-1 ½ inch dia) and flatten them pressing with both hands to form the shape of kebabs.
- Heat a pan and pour oil and shallow fry the kebabs.
Note: Serve hot with main course or as snack, goes well with onion rings & lemon wedges. Enjoy!
Picture courtesy: http://www.foodpunch.com (nice pic)