Mutton kebabs have always been a part of our heritage and cuisine for centuries. It has been believed that kebabs were first introduced by the Greeks and gradually influenced by other regions.
Traditionally, kebabs were just made with lamb or mutton. Still, there have been many modifications over the years and now have a beef kebab, chicken kebab, and even vegetable kebabs. You will find all kinds of kebabs very popular as a part of street food and is regular when you visit restaurants.
Mutton kebab is a juicy patty of minced lamb, seasoned with spiced and grilled over a slow fire. You will not need to have a barbecue to make a mutton kebab dish at home. This dish is a great starter to serve to guests.
A Thing To Remember About Mutton Kebab
When making this dish, it is essential that the mutton or lamb is very finely minced, or it will separate as it cooks. Grind the meat in a food processor until you have a fine paste to make the mince really fine. Do not add any water or salt while grinding.
Tasty Mutton Kebab
- 1 pound ground lamb (minced lamb) - of mutton
- 1 medium onion - finely chopped
- 1 inch ginger - crushed or finely chopped
- 1 handful cilantro (coriander) - fresh, finely chopped
- 4-5 cloves garlic - crushed or finely chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon chili powder (chilli powder in British English) - or chilly flakes
- 1 pinch salt - to taste
- ½ teaspoon ground black pepper
- 2 teaspoons cooking oil - or ghee, or clarified butter to shallow fry
- In a bowl, add minced mutton or lamb.
- Add chopped onions, green chilies, ginger and garlic. Give it a good mix with a fork.
- Dry roast cumin seeds and coriander seeds and crush them before adding them to the lamb mix.
- Now add chilly red powder, ground pepper and salt. Mix all these with your hand as if kneading dough.
- Lastly, add freshly chopped coriander and give it a final mix.
- Dip your palms in water so that the meat does not stick to your hand. Take two spoons full of meat mixture and roll between your palms. Once you have a nice and round ball, press it gently into a patty or cutlet.
- Heat a flat pan or tawa. Add a couple of teaspoons of oil or ghee and spread throughout the pan.
- Once the oil is warm, place the mutton kebabs in the pan and drizzle a few drops of oil from the top. Ensure the heat is not too much, or they will burn on the outside and remain under-cooked in the centre. Cook these lovely mutton kebabs for 5-6 minutes on each side until the centre is cooked and the top has a nice and brown colour.
- Once you have cooked mutton kebabs well on both sides, take it off the heat and drizzle some lime juice for the extra tang.