Quantity good for 3-4 People

Ingredients:

  • Mutton keema – 1kg
  • Cooking oil or Ghee
  • Butter – 100 gm
  • Split lentils (chana dal) – 50 gm
  • Ginger – 50 gm
  • Garlic – 50 gm
  • Raw papaya – 100 gm, puree
  • Salt – as per taste

For Garnish:

  • Dry red chilli – 2
  • Black pepper – 1 tsp, coarsely grind the black peppercorns
  • Nutmace (javitri) – 1/2 tsp
  • Green cardamom – 5-6, powdered

Preparation:

  1. Over medium flame, dry roast the dal. Remove from pan & let it cool to room temperature.
  2. In a grinder jar, add the dal, black pepper, red chilli, nutmace & green cardamom. Pulse to a fine powder & set aside.
  3. Now, grind garlic, ginger & raw papaya to a fine paste.
  4. Mix this paste well with the mutton keema.
  5. Now to this, add butter, dal powder & salt. Mix well.
  6. On medium flame, heat a pan with oil.
  7. Grease your palm with some oil & make cutlet shaped kebabs. Fry both sides well on the heated pan.
  8. Serve it hot with onions & mint chutney.
    Enjoy!

Spice advice – Make sure to grind the keema very fine & do not use a lot of oil while frying. In case the kebabs are not coming out right, add little chickpea flour (besan aata) or corn flour to it.