Deep Fried Lamb Kebab / Mutton Kebab

Mutton Kebab (1)
Deep Fried Lamb Kebab (Mutton Kebab) – A delicious deep fried lamb. Best with Naan / Parathas / Green chutney / Salad ..
 
Makes: 10
Ingredients
Please use same measuring cup to measure channa dal and minced meat.
½ cup channa dal (Bengal gram dal) (Indian standard measuring cup of 100 ml / 4 oz capacity)
1 ½ cup minced mamb (mutton) (or minimum 1 cup and maximum  up to 2 cups)
2 tablespoon ginger – garlic paste
1 teaspoon red chilli powder
¾ teaspoon salt
Method
Wash and clean minced mutton. Drain out water completely. Gently squeeze minced mutton to  remove excess water.
Heat an iron karahi / pan on a medium heat.  Gently dry roast channa dal for 10 – 12 minutes until fragrant. Keep aside to cool for 15  minutes and make a fine powder in a small mixer bowl.
In a bowl or pan, boil minced mutton with powdered channa dal, ginger – garlic paste , red chilli powder and salt to taste. Boil on a low heat for 10 minutes until done / almost cooked. Sprinkle 1 – 2 tablespoon water when cooking. It will become a soft ball after cooking.
Other ingredients
2 tablespoon finely chopped onion
2 tablespoon finely chopped coriander and mint leaves
1 teaspoon garam masala powder (or ¼ teaspoon clove powder, ¼ teaspoon nutmeg powder and ¼ teaspoon cinnamon powder)
1 teaspoon red chilli powder
1 ½ teaspoon coriander powder
¼ to ½ teaspoon salt (or to taste)
200 ml oil to fry
Method
In a wide bowl, mix boiled minced mutton  – channa dal mixture with above ingredients. Gently mix with a thick tablespoon.
 Divide this mixture into 10 – 12 portions and make round pattice (tilkkis) or kebab shape.

Heat oil in a frying on medium heat and deep fry kebabs (4 – 5 at a time) until golden color and crisp on both the sides. Drain out oil and place on kitchen towel / paper towel to absorb extra oil. Please use 2 – 3 paper towels to absorb extra oil. Serve hot as a side dish with Naan / Parathas / Salad / Green chutney…

Mutton Kebab (2)