Mutton & Tomato Kabab Recipe , best bite size mutton seekh kabab restaurant style cooked at home. It is a perfect starters recipe that can be cooked with ease when any guest arrives at our home. Mutton keema or minced keema is the key ingredient of this recipe, so make sure that you buy best quality. We also always prefer to add raw papaya paste or kachri powder in mince and rest it for at least an hour. It will help to gain that tender and juicy consistency in mutton and will help to melt in mouth easily. This recipe is similar to mutton galauti kababs, the difference is of cooking method. Galawati kababs are cooked in frying pan whereas motton and tomato kababs are cooked in oven or tandoor. Hope you will enjoy this Mutton & Tomato Kabab Recipe
Mutton & Tomato Kebabs Recipe Restaurant Style at Home
- Frying Pan
- Chopping Board
- 500 gm lamb mince (keema)
- 1/2 tsp garam masala
- 3 seeds of cardamoms (moti elaichi)
- 2 inch stick of cinnamon (dalchini)
- 1/2 tsp salt for pressure cook together
- 2 medium sized onions
- 1 tbsp kachri powder or raw papaya paste
- 3-4 flakes garlic
- 1 dry red chilly-broken into pieces
- 1 1/2 tsp garam masala
- 1 1/2 tbsp oil
- 1 tsp lemon juice
- 1/4 tsp red salt or to taste
- 2 1/2 tbsp mint leaves or fresh coriander-finely chopped
- 4 small tomatoes-each cut into 4 and pulp removed
- 2 tbsp melted butter or oil
- Place the mince in a strainer. Wash and squeeze out excess water. Add raw papaya paste or kachri powder in mutton keema and rest it for 1 hour
- In a cooker put mince, seeds of 3 black cardamoms, 2” stick cinnamon, salt and ½ cup water. Give 2 whistles. Keep on low heat for 2-3 minutes. Remove from fire. The mince should be cooked. After the pressure drops. If there is any water in the cooker, dry out the water completely on fire.
- Finely chop 1 onion and cut the remaining onion into 4 big pieces.
- Heat 1 tbsp oil in a kadhai and fry the chopped onion till golden brown. Remove from oil with a slotted spoon.
- Grind the boiled mince in a grinder. Add the fired onion, garlic, dry red chilly, garam masala, lemon juice, 1 ½ tbsp oil, chilly powder and salt. Grind again to get a sticky consistency. Remove to a bowl. Add chopped mint leaves or fresh coriander.
- Make 10-15 small sized balls with well greased hands.
- Grease a skewer and heat it on fire. Thread a mince ball on a hot skewer, then a piece of tomato and lastly onion on to each skewer. Repeat.
- Preheat oven at 180°C. cook skewered balls in it for 15-20 minutes, turning them 2 or 3 times. Baste with melted butter or oil on them. Cook for another 5 minutes or till done. Sprinkle some chaat masala and some lemon juice. Serve with poodina chutney.