How to make Smoked Patiala Kabab - SK Khazana -
Lip smacking kababs made with mutton mince and boiled eggs
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Eggs (अंडे)
Cuisine : Punjabi
Course : Snacks and Starters
For more recipes related to Smoked Patiala Kabab - SK Khazana checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Frittata - SK Khazana Pasta Hot Pot Sago Murukku Corn Bhel - SK Khazana
Smoked Patiala Kabab - SK Khazana 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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Smoked Patiala Kabab - SK Khazana Recipe
Mutton mince (keema) 1 cup
Eggs boiled and peeled 3
Large potato boiled, peeled and mashed 1
Green chillies finely chopped 2
Fresh coriander leaves roughly chopped 1 cup
Fresh mint leaves chopped 3 tablespoons
Tamarind pulp 3 tablespoons
Dried pomegranate seeds roasted 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Black peppercorns crushed to taste
Salt to taste
Oil 1 tablespo to shallow fry
Method
Step 1
Take the eggs in a bowl and crush them with a fork. Add mutton mince and mix well. Add potato and mix.
Step 2
Add green chillies, coriander leaves, mint leaves, tamarind pulp, pomegranate seeds, chilli powder, garam masala powder, crushed peppercorns, salt and mix well.
Step 3
Divide the mixture into equal portions, shape into tikkis and place them on a plate.
Step 4
Place a steel bowl with a hot coal piece in the middle of the plate, drizzle 1 tablespoon oil, cover for 7-8 minutes.
Step 5
Heat some oil in a non-stick pan. Place the tikkis on it and shallow-fry, turning sides, till evenly golden-brown and crisp on both sides. Drain on absorbent paper.
Step 6
Serve hot with onion rings and lemon wedges.
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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.
