Mutton Seekh Kabab Recipe
Ingredients
| Mutton mince | 250 Gram (Fine) | |
| Ginger piece | 1 | |
| Chana | 50 Gram, roasted | |
| Curd | 50 Gram | |
| Salt | To Taste | |
| Lemon | 1 , juiced | |
| Poppy seeds | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Coriander seeds | 2 Teaspoon | |
| Cloves | 4 | |
| Peppercorns | 8 | |
| Red chili powder | 1 1⁄2 Teaspoon | |
| Garam masala powder | 1 1⁄2 Teaspoon | |
| Grated nutmeg | 1 Pinch | |
| Oil | 1 Tablespoon (For Brushing) |
Nutrition Facts
Serving size: Complete recipe
Calories 1297 Calories from Fat 844
% Daily Value*
Total Fat 94 g145.4%
Saturated Fat 29 g145.2%
Trans Fat 0 g
Cholesterol 184 mg61.3%
Sodium 4017.8 mg167.4%
Total Carbohydrates 69 g22.9%
Dietary Fiber 20 g80.1%
Sugars 8.2 g
Protein 52 g104%
Vitamin A 12.3% Vitamin C 93.2%
Calcium 43.3% Iron 59.7%
*Based on a 2000 Calorie diet
Directions
Add salt and lemon juice and keep aside for 1 hour.
Dry roast the poppy seeds, cumin seeds, coriander seeds, cloves and peppercorns separately on the gas.
Cool and grind to a fine paste along with ginger and roasted chana.
Mix in the nutmeg.
Add the masala paste to the mince .
Mix in the curd, red chilli powder, garam masala powder and mix well till sticky.
Divide the mixture into 8 equal portions.
Apply a little oil on palms and shape into long kababs.
Insert a wooden satay stick through the centre of each kabab and press the meat gently till it completely encircles the skewers.
Pre heat the oven on 'convention' at 250° C,with the lightly greased metal tray, placed on the high rack.
Place the seekh kababs on the tray, brush with a little oil and cook at 250° C for 30:00 minutes.
Turn the kababs over frequently, brushing with a little oil each time for even cooking.
Chef
