Ingredients
FOR KEBABS
- Mutton/beef mince with fat 1 kg (800 grams mince and 200 grams fat)
- Onions 3 medium
- Garlic cloves 6
- Ginger 2 inch piece, chopped
- Green chilies 4-5
- Fresh coriander chopped, 1 handful
- Tomatoes chopped 4, seeds removed
- Coriander seeds 4 tsp
- Ajwain 1.5 tsp
- Eggs 4
- Salt to taste
- Red chili flakes 1 tsp
- Cumin powder 2 tsp
- Coriander powder 4 tsp
- Paprika powder 2 tsp
- Turmeric powder 1 tsp
- Red chili powder 1 tsp or more
- Pomegarate seeds 1 tbsp
- Garam masala 1 tsp
- Wheat flour 1 cup
- Extra fat for frying the kebabs
FOR KHATTI CHUTNEY
- Tamarind pulp 1/2 cup
- Water 1 cup
- Mint 3 tbsp
- Onion 1/2, small
- Salt to taste
- Chat masala to tatse
Preparation
- Use a chopper to coarsely grind onions, ginger and garlic and drain excess water. Keep aside.
- Beat the eggs and cook until half done. Keep aside.
- Chop fresh coriander and green chilies finely. Keep aside.
- Remove seeds from tomatoes and chop into 1 cm chunks. Keep aside.
- Use a pestle and mortar to coarsely break coriander seeds and ajwain. Keep aside.
- To the mince, add the drained onions ginger and garlic, scrambled eggs, green chilies and fresh coriander, corainder seeds and ajwain seeds and chopped tomatoes.
- Now its time for the ground spices. Add salt, red chili powder, red chili flakes, cumin powder, coriander powder, paprika powder, turmeric powder, pomegranate seeds and wheat flour.
- Mix everything using your hands and knead the mince for 10-12 minutes.
- Cover and refrigerate overnight.
- NOTE: Flavours will not develop if you do not allow the mince to marinate in the refrigerator overnight.
- Shape into thin kebabs and place a tomato slice on top.
- Cook in fat or oil until cooked through.
- To make khatti chutney, mix everything and chop coarsely in a chopper.
- Enjoy with khatti chutney, mint raita and naan!