Mutton Seekh kabab is a spicy, juicy appetizer recipe. Made with minced mutton, spices, and herbs. This sounds a very complicated and lengthy process to make but it is a very easy and simple recipe. Moreover, it can be done within 30 mins if everything is ready. This kabab tastes awesome with little spice but you can customize this according to your taste.
Mutton Seekh kabab is great as an evening snack or starter. No need to worry if an oven or charcoal grill is not available. Easily you can prepare this at your home, on the pan or griddle. Even though this belongs to Mughlai cuisine, kababs are very popular street food in India too. To make kababs chicken, land, or goat meat can be used. In addition to that, this kabab mixture can be frozen but not the kababs. Before making kababs, get the mixture to room temperature and then start making kababs.
To make Mutton Seekh kebab, first Take a mixing bowl and add mutton keema, spices like garam masala, green chilis, garlic, ginger, cumin-coriander powder, turmeric powder, and salt. After that, add herbs like coriander leaves. Then blend them together with a blender. Then transfer this mixture to the bowl and add roasted gram flour.
This is the binding factor to the kebab. No check the taste and add if any salt, or spices if needed. Now keep a bowl with charcoal pieces in the mixture and add ghee to the charcoal and cover the mixture with a plate. This adds a wonderful smokey flavor to the recipe. After that, make kababs with this mixture and grill them until they are done. Serve them hot.
Meat: As you know, meat is the main ingredient in any kabab recipe. Above all, the meat should be boneless and minced. Lamb meat is a great source of vitamins and minerals, like iron, sink, and vitamin B12. And meat is a good source of protein and it helps to prevent the iron.
Chicken is lean meat and it supports the weight loss as well. And it is full of calcium and phosphorus. So it can avoid the risk of Arthritis. Similarly, it boosts immunity as well.
Spices and herbs: These are the secret behind the delicious Mutton seekh kebab. Green chilis increase metabolism. Turmeric powder contains anti-inflammatory and antioxidants. And they help to avoid heart diseases, cancer, and Alzheimer’s. Garlic benefits from common cold and cough.
Coriander is rich in dietary fiber, manganese, iron, and magnesium. It is full of protein, vitamin c, and vitamin K. Above all, it is very easy to include in the diet.
Roasted gram flour: This is the binding factor in this kebab. Adjust this according to the required consistency. And this is less in calories and more filling than atta. different recipes like desserts, curries can be made with this flour. This is great for skin and hair too. It controls diabetes and reduces cholesterol too.
Mutton curry: To make mutton curry, first marinate the mutton with salt, turmeric, chili powder, ginger and garlic paste. Keep it in the fridge. Or else marinate the mutton overnight. Now heat the oil in the pressure cooker and add spices like bay leaf, cardamom, and cinnamon. Fry them. Then put the chopped onions and green chilis. Saute them until they turn tender.
After that transfer, the chopped tomatoes and fry them until they turn mushy. After that add the marinated mutton and give it a stir. Cook this on the medium flame until it releases water. Then add water and check the salt. Add the spices and salt if anything needed. Now close the cooker lid and cook the mutton until it becomes soft.
After opening the lid, the mutton curry might be runny. Then simmer it till the required consistency. Garnish it with chopped coriander leaves. Serve it with rice, roti, or veg biryani.
Chicken pakora recipe:
To make the chicken pakora, first cut the chicken into small pieces or cubes. After that take a mixing bowl and add besan, rice flour, salt, chili powder, ginger garlic paste, salt, and mix everything well. Now add the egg and stir it again. After that add, the curry leaves too. After that add water and make it a thick batter.
Now add the chicken pieces and coat them with batter. Then heat the oil and drop the chicken pieces in the oil carefully. Fry them until they turn golden brown. Take them in the paper tissue, so that it can absorb the excess oil. Serve them hot as a tea time snack.