Get ready to advance your culinary abilities and allow an explosion of flavors to leave your taste buds wanting more. Join us as we begin on a journey that will take us into a universe filled with enticing scents, magnificent spices, and succulent kababs/koftas, all of which are encased in a sauce that is rich and silky. There is no doubt that this dish will captivate your senses and become a favorite in your collection of culinary creations, regardless of whether you are an experienced cook or a newbie in the kitchen. With every mouthful, you will be sure to leave an impression!
What are mutton keema kababs?
These meatballs, known as mutton keema kababs, are seasoned and produced with minced mutton, which is also known as keema. They are delicious. Thanks to its delicate texture and strong tastes, this classic South Asian dish has become a treasured treat. This kabab recipe calls for minced mutton, an assortment of fragrant spices (including ginger, chili powder, cumin, and coriander), and fresh herbs (including mint and cilantro). After that, the mixture is formed into little balls or patties and cooked to perfection in the oven, on the grill, or in a pan.
These kababs are very adaptable; you can eat them on their own as an appetizer, tuck them into a sandwich or wrap, or throw them into a chutney. Because of the wonderful flavor harmony they impart, they are a favorite for both special occasions and everyday dinners. This cuisine is a melting pot of cultures and traditions, and mutton keema kababs provide a taste of that diversity.
How do you make these mutton keema kababs?
Fresh mutton or lamb should be minced very small before being used to produce keema kababs. Toss the minced mutton with finely chopped onions, garlic, ginger, green chilies, and fresh coriander and mint leaves in a large mixing dish. For colour, add a sprinkle of a spice combination.
Make sure the spices are dispersed equally throughout the meat mixture by mixing everything completely. Press down firmly to make sure the patties or shapes stay together after you shape the ingredients into little rounds or cylindrical forms.
There are a few different ways to cook the kababs: on a barbecue, in a skillet with some oil until they’re golden brown and cooked all the way through, or in the oven until they’re perfectly crunchy outside and juicy inside.
As an appetiser or main dish, these succulent mutton keema kababs are best served hot with mint chutney, chopped onions, and lemon wedges.
What meat should I use to make this recipe?
- Always make use of boneless meat to make the kebabs.
- Remove the bones, if there are any, before making the kebabs.
- The meat can be minced at home using a chopper or ground meat is easily available in stores.
- If buying directly from the stores, then check its freshness before purchasing the meat for other recipes too.
Ingredients required to make the recipe
- 1 kg mutton mince
- Vegetable oil
- 1 tsp. Kashmiri red chili powder
- 1 tsp. coriander powder
- 1 tsp. garum masala
- Salt
- 1/2 tsp. bicarbonate of soda
- 3 tbsp. all-purpose flour
- 1 Large red onion, finely chopped
- Finely sliced green chilies
- Finely sliced red chilies
- Scallions, sliced
- Ginger and garlic paste
- Cilantro, coarsely chopped
Marinating process.
Marinating the mutton keema is vital for keema kababs since it brings out the best taste and makes it soft. Get a big mixing basin and place in minced mutton, finely chopped red onions, green and red chilies, and fresh scallions. Then, combine a variety of spices, including ginger and garlic paste, salt, red chili powder, coriander, garam masala, bicarbonate of soda, and some all-purpose cake flour.
Mix the aromatics and spices into the meat and massage them well to coat. The next step is to either place the mixture in a resealable plastic bag or cover the bowl with plastic wrap. Marinating the mutton in the fridge for a couple of hours, or even better, all night, will let the flavors permeate well.
The mutton is not only flavorfully infused but also tenderized throughout the marinating process, which makes for juicy and fragrant kababs when cooked.
Add enough vegetable oil to a pan and switch on the heat. When the oil is hot (not to a smoking point), start the frying process on medium heat. Fry evenly on both sides until light brown and remove with a slotted spoon. Make sure you drain the oil properly.
Continue reading!
A tip for making the best recipe ever.
Before forming kababs to deep fry, combine the meat mixture with the bicarbonate and all-purpose flour. If it’s underdone, the meat won’t adhere properly and will break apart in the deep fryer, ruining the meal.
Make sure all the water is drained from the minced meat by washing it thoroughly and letting it drain in a strainer or a colander.
Since the raw kababs are cooked, the lamb adds a delicious flavor and tenderness to the dish, but fresh, soft mutton is essential for this recipe.
This is a fast and easy meal, but if you’re trying to cut back on fat in your meat consumption, you should avoid deep-frying and instead cook your kababs in a skillet or oven.
Suggestions
- You can add cilantro and mint leaves if you like the taste and flavour while grinding the mince (this is totally optional).
- You can add fennel seed to add more fragrance and taste (optional).
- You can add regular onions instead of shallots.
How to serve these delicious kababs.
- As an appetizer, serve the kababs hot off the grill or pan with a side of mint chutney, sliced onions, and lemon wedges. They make a perfect starter for any meal or gathering.
- Wraps or Rolls: Fill warm flatbreads or wraps with the kababs, along with some crunchy salad greens, sliced onions, and a drizzle of your favorite sauce or chutney for a satisfying and portable meal.
- With Rice or Bread: Serve the kababs with steamed rice, naan, or roti for a hearty and flavorful main course. Pair them with dal (lentil curry) and raita (yogurt dip) for a complete meal experience.
- In Curries: Add the kababs to a rich and aromatic curry sauce (chutney), such as a tomato-based masala or a creamy cashew sauce, for a luxurious twist on traditional curry dishes. Serve it with rice or bread to soak up the delicious sauce.
- On Skewers: Thread the cooked kababs onto skewers along with colourful vegetables like bell peppers, onions, and cherry tomatoes for a vibrant and visually appealing presentation. Serve as a fun and interactive appetizer or main course at parties and gatherings.
However you choose to serve them, these mutton keema kababs are sure to be a hit with family and friends, adding a burst of flavor and excitement to any meal.
FAQS!
Can I use other types of meat instead of mutton?
Yes, you can! While traditionally made with mutton, you can substitute it with lamb, beef, chicken, or even turkey, depending on your preference.
Can I make these kababs ahead of time?
Absolutely! You can prepare the kabab mixture ahead of time and store it in the refrigerator for up to a day before shaping and cooking it. This is convenient for parties or busy weeknights.
Are these kababs spicy?
The level of spiciness can be adjusted to your liking by increasing or decreasing the amount of green chilies and red chili powder in the recipe. You can also remove the seeds from the chilies for a milder flavor.
Can I freeze the kababs?
Yes, you can freeze the uncooked kababs for later use. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to cook, thaw them in the refrigerator overnight before grilling or frying.
What can I serve with these kababs?
These kababs pair well with a variety of sides, such as naan bread, roti, rice pilaf, cucumber salad, yogurt raita, or pickled vegetables. You can also serve them with a range of sauces and chutneys, like mint chutney, tamarind chutney, or yogurt sauce, for dipping.
If you try this recipe, please leave a comment.
Enjoy cooking!
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