| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
kebabs
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Ingredients
- 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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|
Instructions
- 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.
Recipe Notes
Store them in zip lock bags upto a month. (do not apply eggs and store)
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