How to make Kacche Kheeme Ke Kebab -
Marinated mutton fried in oil till its crispy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton Mince, Gram Flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kacche Kheeme Ke Kebab checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Kala Chana Tikki Chaat omlet Palak Pakoda - SK Khazana Lettuce Bolognaise-Cook Smart
Kacche Kheeme Ke Kebab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kacche Kheeme Ke Kebab Recipe
Mutton Mince 400 grams
Gram Flour
Garlic finely chopped 5-6 cloves
Ginger finely chopped 1 inch piece
Green chillies finely chopped 2
Onion finely chopped 1 medium
Red chilli powder 1 teaspoon
Coriander-cumin powder 1/2 tablespoon
Turmeric powder a pinch
Fresh mint leaves chopped a few sprigs
Fresh coriander leaves chopped a few sprigs
Gram flour (besan) roasted 2-3 tablespoons
Salt to taste
Oil to deep fry
Method
Step 1
Squeeze mutton mince with the palm of your hands or using a muslin cloth to remove excess water.
Step 2
In a large bowl, combine mutton mince, garlic, ginger, green chillies,onion, red chilli powder, coriander powder, turmeric powder, fresh mint leaves, fresh coriander leaves, besan and salt and mix well.
Step 3
Marinate the above mixture for two hours. Heat sufficient oil in a kadai, dampen your hands and drop small portions of the marinated mince mixture into the oil.
Step 4
Fry on medium heat till crisp. Drain onto an absorbent paper. Serve hot with mint chutney and onion rings.
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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.
