Wednesday, 15 March 2017


500 gms minced mutton
1 egg
1 Onion, finely chopped
2 tsp red chili powder
Mint - few leaves
1 tsp GaramMasala
2 cardamoms
1/2 tsp corriander powder
1 tsp Ginger garlic paste
Salt - as per taste

Oil - for frying

For curry:

500 gms boiled tomatoes
1/2 cup curd
1 Onion
4 Red chillies
1 tsp turmeric powder
1/2 tsp corriander Powder
2 cardamoms
1 tsp Ginger garlic
1/2 cup  Oil
Salt - as per taste


1. Wash and clean mutton mince with water. Drain water and keep the mince in a strainer so that the water srains off completely.

2. Add mince with half onion (chopped), egg, red chili powder, salt, garam masala powder,cardamom seeds & ginger garlic paste. The paste will be thick like a dough and shall shape itself into a round ball inside the grinder while mixing with hand.

3. Now add chopped pudina leaves and half of the left onion.

4. Pinch out a lemon sized balls from the kebab mix and shape it into a disks by flattening it between the palms.

5. Heat oil in a skillet and fry the kebabs till cooked properly.

6. In a blender jar, add boiled tomatoes, onion, red chilies, ginger - garlic paste and coriander powder and make a paste.

7. Heat oil in a wok and add the grounded paste, mix well and fry till oil starts leaving from the sides.

8. Add curd turmeric powder, cardamom seeds & corriander powder and cook for another few minutes.

9. Once you see the oil starts leaving out from the sides of the curry paste, add around 1and 1/2 cups of water, stir well, add salt as per your taste and allow the curry to boil.

10. Once the curry starts boiling, simmer the gas flames and close the lid. Let the curry cook for another few minutes.

11. Once the curry is done , turn off the gas and take the fried kebabs and leave into the curry sliding slowly from the sides one by one.

12. Garnish the curry with some fresh coriander or slit green chilies.

Serve hot.

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