This Kabab is not only delicious but very succulent too. It is ideal to serve at cocktail & kitty parties. You can mould, freeze & grill/fry these kababs even at short notice. It is excellent in lunch boxes as well as a picnic lunch. They are wonderful as an anytime snack. Try these awesome kababs… they are worth the effort! J
250 gms. Mutton Mince (Kheema)
1 Potato (boiled & mashed)
1 med. Onion (finely chopped)
1 Egg (lightly beaten)
½ tsp. fresh Green Chilli paste
1 tsp. fresh Ginger-Garlic paste
1 tsp. Coriander Seeds (finely crushed)
1 tsp. Cumin Seeds (finely crushed)
½ tsp. Red Chilli pwd.
½ tsp. Turmeric pwd.
½ tsp. Garam Masala pwd.
1 tbsp. Mint Leaves (finely chopped)
1 tbsp. Coriander Leaves (finely chopped)
Salt to taste
Vegetable Oil for frying
Thick Mint Stalks without leaves (depending upon the number of kababs)
Thick Mint Stalks with Leaves (depending upon the number of kababs)
In a sufficiently large bowl, mix together all the above ingredients except oil.
Cover the bowl with a lid or cling film/foil & place in the fridge to marinate for about 2-3 hrs. or preferably overnight.
Shape into oblong kababs as shown in the picture.
Insert a mint stalk without leaves into each kabab & place on a lightly greased tray.
Make sure they are a few inches apart so that they do not stick to each other.
Place the tray in the fridge for about 10 mins. or until quite chill.
Meanwhile, heat a non-stick frying pan or a grill pan.
Shallow fry or grill the kababs on all sides until cooked & lightly golden.
Place on absorbent paper.
Remove the mint stalks & replace with mint stalks with leaves.
Serve on a platter with lime wedges, sliced raw onions, mint leaves & your favorite chutney or sauce/ketchup along with your favorite Indian bread.