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Taste of Indian recipes, Mutton seekh kabab recipe (seekh boti)
from: DenverIngredients:
Marinade:
- 500 gm mutton (cut into 1-inch pieces)
- 1 tbs. minced ginger
- 1 tbs. minced garlic
- ½ tsp. turmeric
- 2 tsp. dhania
- 1 tsp. cumin
- 1 tsp. chilli powder
- ½ tsp. garam masala
- 1 tbs. lemon juice.
Kebabs:
- 110 to 150 ml vegetable oil
- 1 large green chilli (finely chopped)
- 1 tsp. chopped ginger
- 2 garlic cloves (chopped)
- 1 tbs. chopped fresh coriander
- 2 eggs
- Salt
- 3 to 4 tbs. plain flour
Preparation of Seekh Kabab:
Mix all the ingredients of the marinade in a bowl. Set aside for two to three hours at room temperature, then transfer to the fridge for five to six hours.
Heat two tablespoons of the oil in a pot until smoking. Add marinated mutton in batches; fry until brown. Remove pan from the heat and stir in chill, ginger, garlic and coriander. Set aside to cool. Beat the eggs with a pinch of salt. Sprinkle flour on a plate. Skewer the mutton pieces and dredge in the flour, dip into the beaten egg.
Carefully deep fry kebabs until golden-brown. Serve with salad.
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