A very tasty & soft griddle kebab !!!
Basic recipe adapted from Roti & Naans of India by Purobi Babbar
You will need
For minced mutton:
500 g minced meat (mutton (lamb) keema
½ teaspoon salt
½ cup (100 ml) water
Extra ½ teaspoon salt
1 teaspoon Kashmiri red chilli powder or 1 ¼ teaspoon normal red chilli powder
2 tablespoons oil
Dry roast ingredients:
2 large cardamoms, shelled
1 teaspoon coriander seeds
100 g Bengal gram (channa dal)
For the paste:
2 tablespoons raw papaya (optional)
½ teaspoon pepper powder
Clean minced mutton. Drain out water thoroughly.
Boil minced mutton in a pressure cooker with ½ teaspoon salt and ½ cup (100 ml) water. Reduce heat to medium after 2 nd whistle and cook on a medium heat for 8 minutes. Allow the cooker to cool naturally. Open the lid and squeeze out mutton stock / water from boiled mutton mince. Transfer boiled minced meat into a mixer bowl and blend for 1 – 2 minutes until soft and forms a ball.
Make a fine paste of raw papaya, onion and pepper powder.
In an iron kadai / frying pan, dry roast gram dal, cardamom, cloves and coriander seeds separately. Then make a fine powder in a mixer. Reserve 2 tablespoons spice – gram dal powder.
In a wide bowl, add raw papaya (optional) - onion - pepper powder paste, gram dal – spice powder, red chilli powder and salt to cooked minced mixture. Knead well and make a soft dough. Store in a container for 2 hours.
Add reserved gram dal – spice powder and divide kebab mixture into 8 portions. Shape them into round kebabs.
Heat 1 tablespoon oil in a non stick frying pan or griddle. Reduce heat to medium. Arrange kebabs carefully. Fry until brown on both the sides. Maintain low to medium heat. Sprinkle remaining oil. Serve hot with fresh salads / tomato sauce / green chutney / lemon wedges … These kebabs are very soft.