mutton kabab recipe, keema kabab

mutton kabab, an instant kabab made using keema of lamb or meat, made as tikki and deep fried which are similar to mutton kofta.

It is also similar to shami kabab using lamb meat but the only difference is these are fried without cooking the meat.

It can also be spelled as mutton kebab or common name is keema ke kabab.

Several mutton recipes are already posted on the blog and can be used to try special bakrid recipes or for occasions such as mutton biryani recipe, mutton curry, mutton rogan josh, mutton korma etc…

What are kababs?

Kababs are basically cooked in barbecue methods by using chunks of chicken or mutton and then inserted into the skewers or sticks and cooked using barbecue method.

This way of making kababs is easily done in restaurants or is a coomon sight on road side in India.

The meat or chicken is marinated using various spices and herbs are then placed in tandoori for at least 30 to 40 minutes to get the perfect juicy texture or flavor.

How to make these keema kabab?

Kababs can be made in several ways and the kebab making has been a popular way of cooking non vegetarian food since ages not only in India but all across the world and are highly popular in middle eastern countries and Pakistan as well.

Here, I am making the kababs in a very unique way as I would be deep frying the keema kabab and not placing them in tandoor or barbecue.

The mutton should first be minced well or ground meat is readily available in meat selling stores and can be availed easily.

The keema is mixed with various spices and herbs and to bind well egg is added so that the kebab do not break while frying.

The recipe is quick, instant and can be made easily which is a great starter recipe.

It is similar to the shami kebab procedure but they are made in the form of cutlet or tikki using cooked meat.

The only difference here is I will be making using raw keema and besan whereas shami is cooked along with bengal gram and made into coarse paste before making it into a tikki.

How to use meat to make this recipe:

• Always make use of boneless meat to make the kebabs.
• Remove the bones if there are any before making the kebabs.
• The meat can be minced at home using a chopper or ground meat is easily available in stores.
• If buying directly from the stores then check its freshness before purchasing the meat for other recipes too.

Ingredients required to make the recipe:

The minced meat is mixed with dry spices such as salt, red chili powder, turmeric powder, ginger garlic paste, whole spice powder, black pepper powder, coriander powder, cumin powder, herbs such as coriander leaves, onions and mainly ingredients for binding and holding the meat together is egg white as well as besan or chick pea flour.

Tips to make a perfect recipe:

The meat mixture should be mixed in egg white before making tikki to deep fry. If not done the meat does not bind well and and tends to break completely while deep frying and ruins the complete dish.

Wash the meat or keema well and let it strain until the water completely drains from the minced meat.

Mutton should always be fresh and tender to make this recipe and it tastes best if made using lamb meat as lamb is a tender meat and tastes good too as the kababs are fried raw.

This is a very simple and quick recipe but if looking forward to make healthy versions of meat recipe then one must not consume deep fried meat recipes and rather opt for steamed or baked meat which is completely fat free.

Step by step recipe procedure:

• Transfer the boneless keema into a bowl.

• Add salt as per taste, red chili powder, turmeric powder, ginger garlic paste, garam masala powder, add coriander powder, cumin powder.

• chopped green chili, chopped coriander leaves, finely chopped onions.

• Add besan or chick pea flour to the minced meat.

• Mix all the ingredients well.
• Add black pepper powder.

• add lemon extracted juice and egg white.

• Mix everything well.
• Now apply oil to the palms.

• Take a small portion of the mixed keema mixture and make small tikki like shape of them or round shape.

• Fry both the sides on low to medium flame for few minutes or until they turn golden color or cooked well.

• Take them out on a tissue paper or absorbent paper.
• Serve hot with green chutney or kebab chutney or dip.

Check out the recipe below to make kachche keema ke kabab…

Check out the video procedure below:

Mutton kabab recipe below: