These are mouthwatering mutton kebabs, easy to make and the kebab mixture can be made and frozen to be used as and when required. As they contain split Bengal gram, these are a rich source of proteins. Best tastes with any vegetable curry like baigan methi aloo curry or any daal. By using this kebab mixture you can also make kofta korma, methi kofta curry and nargisi kofta.
Dum ke Mutton Kebabs – – Mutton / Beef ((boneless or minced meat)), Split Bengal gram / Chana dal, Ginger-Garlic Paste, Salt ((or as per taste)), Red Chilli Powder, Turmeric Powder, Garam masala powder, Black Cumin Seeds / Shah Zeera, Cardamom, clove, Cinnamom / Dalchini, water, Green Chillies ((whole)), Fresh Coriander Leaves / Cilantro ((finely chopped)), Fresh Mint Leaves, lemon juice ((or as per taste)), oil ((as required for frying)), , In a pressure cooker add washed mutton and split Bengal gram. To this add ginger garlic paste, red chilli powder, turmeric powder, salt, garam masala powder, black cumin seeds, dalchini, cardamom, cinnamon, clove and water and mix well. ; Close the lid of the pressure cooker and cook the mixture on a high flame until two whistles of pressure cooker are heard. Then simmer it for about 15 minutes and switch off the flame and allow it to settle for 10 minutes then open the lid and check whether the meat is tenderly cooked. If not then cook it for a further 15 min.
; Once the meat and Bengal gram is cooked, then dry up the extra water in the mixture by stirring occasionally on high heat. The water should dry completely and the mixture should be so hard that it shouldn't stick to the bottom of the vessel. This takes around 5 minutes. Once this is done switch off the flame and allow it to cool. ; When the mixture cools down completely, take it in a blender jar and add green chillies, fresh coriander leaves, mint leaves and lemon juice and grind it thoroughly until all the meat gets ground finely. ; Now make kebabs out of the mixture in any shape you like oval or round as you like and keep aside in a greased plate.; Drizzle some oil on a nonstick pan and fry these kebabs on a medium flame until they turn golden brown on both sides.; ; – <ol>
<li>Always remember meat and split bengal
Print Recipe
Dum ke Mutton Kebabs
Instructions
In a pressure cooker add washed mutton and split Bengal gram. To this add ginger garlic paste, red chilli powder, turmeric powder, salt, garam masala powder, black cumin seeds, dalchini, cardamom, cinnamon, clove and water and mix well.
Close the lid of the pressure cooker and cook the mixture on a high flame until two whistles of pressure cooker are heard. Then simmer it for about 15 minutes and switch off the flame and allow it to settle for 10 minutes then open the lid and check whether the meat is tenderly cooked. If not then cook it for a further 15 min.
Once the meat and Bengal gram is cooked, then dry up the extra water in the mixture by stirring occasionally on high heat. The water should dry completely and the mixture should be so hard that it shouldn't stick to the bottom of the vessel. This takes around 5 minutes. Once this is done switch off the flame and allow it to cool.
When the mixture cools down completely, take it in a blender jar and add green chillies, fresh coriander leaves, mint leaves and lemon juice and grind it thoroughly until all the meat gets ground finely.
Now make kebabs out of the mixture in any shape you like oval or round as you like and keep aside in a greased plate.
Drizzle some oil on a nonstick pan and fry these kebabs on a medium flame until they turn golden brown on both sides.
Recipe Notes
- Always remember meat and split bengal
