Do not judge me, but I have these kebabs first thing in the morning ! I have been asked how do I bind them since I put some preview in my Instagram stories. Guess what ? It doesn’t require any binders. Just a trick which you all will learn to make some firm and tasty kebabs
Well, for starters, non-Indians visiting my blog; Kebabs are little heavens from meatland ! Kebabs are meat preparations usually skewered or barbequed. In India, kebabs originate from the Mughal cuisine. Â Kebabs found in hotels and also some home preparations are always found to have some vegetable binders which unnecessarily add to the amount of carbohydrates. But recipes on my blog will always be with locally sourced ingredients available in any Indian kitchen. You just need some lamb minced meat and some spices.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
kebabs
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- 250 grams Mutton keema/ minced meat optional lamb meat
- 2 tbsp Ghee
- 3 tbsp Cooking olive oil/ Coconut oil
- 1 tsp Jeers/cumin seeds
- 4 cloves garlic
- 3-4 medium pieces ginger
- 1 medium Onion chopped
- 2 tbsp Lemon juice
- 1 tbsp coriander leaves chopped
- 1 tbsp mint leaves chopped
- 1 tbsp green chillies chopped (avoid if you do not like spicy)
- 1 tbsp salt adjust as per taste
- 1 medium egg whisked
- 4 medium dried red chillies
Ingredients
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|
- Wash the minced meat in light stream of water and let the water completely drain
- Melt the ghee in the pan and add cumin seeds and let them pop. Add the dried red chillies .
- Add ginger, garlic and onion. Let them cook for 3 minutes
- Add the minced meat/ keema and let the stove be on high flame so that all the water evaporates. Cook for 3 minutes
- Cover the pan after 5 minutes with a lid and let the meat cook . DO NOT ADD WATER .Cover and let it cook for another 12 minutes.
- Turn the stove off, let the mixture cool down.
- In a blender, add the mixture and lemon juice, coriander leaves and mint leaves. Blend it till the mixture is fine in texture.
- Take some meat in your hand, roll it with both the hands and make a burger-like small patty.
- Meanwhile, heat the oil in a deep pan. Dip the kebabs into whisked eggs and shallow fry them until brown on each side. Cook for 2 minutes on each side. Serve it with mint chutney or low carb sauce.
Store them in zip lock bags upto a month. (do not apply eggs and store)
1 comment
I tired out this recipe and it came out really well. Thank you so much for posting it. Your recipes make doing keto a little easier.