How to make Parsi Style Mutton Kababs -
Deep fried mutton mince kababs made in the Parsi way. These summer perfect melt-in-your-mouth Parsi dish is a delicious place to start. One of its great aspects is that the flavors are brought out by the ground meat used to make the Kebab.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Salt (नमक)
Cuisine : Parsi
Course : Snacks and Starters
For more recipes related to Parsi Style Mutton Kababs checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Kumroni Fried Kamal Kakdi Thai Fish Patties Cheesy Cheese Crackers
Parsi Style Mutton Kababs Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Parsi Style Mutton Kababs Recipe
Mutton mince (keema) 250 grams
Salt to taste
Red chilli powder 1 teaspoon
Cumin powder ½ teaspoon
Garam masala powder ½ teaspoon
Ginger-garlic paste 1 tablespoon
Green chillies finely chopped 1-2
Browned Onions ¼ cup
White bread slices 2
Fresh mint sprigs 4-6 + for garnishing
Fresh coriander sprigs 4
Oil for deep-frying
Lemon wedges for garnishing
Method
Step 1
Take mutton mince in a bowl. Add salt, chilli powder, cumin powder, garam masala powder, ginger-garlic paste, green chillies and browned onions.
Step 2
Trim off edges of bread slices and put them in another bowl. Add some water and soak for few seconds.
Step 3
Squeeze out excess water from the soaked bread slices, crumble and add it to the mutton mixture.
Step 4
Roughly chop mint sprigs and coriander sprigs, add to mutton mixture and mix well. Keep it in the refrigerator to marinate for 30 minutes.
Step 5
Heat sufficient oil in a kadai.
Step 6
Divide the mutton mixture into equal portions and shape them into balls.
Step 7
Deep-fry mutton balls in hot oil on medium heat till golden and crisp. Drain on absorbent paper.
Step 8
Serve hot garnished with a lemon wedge and few mint sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
