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Ingredients
- 2 cups Mutton mince (keema)
- 3 tbsp Roasted chana dal, powdered
- 3 tbsp Cashew nut paste
- 2 tbsp GREENSFUD RED ONION POWDER
- 2 tsp GREENSFUD CORIANDER POWDER
- 1 tsp GREENSFUD CRUSHED BLACK PEPPER
- 2 ½ tsp GREENSFUD RED CHILLI POWDER
- 2 tsp GREENSFUD GARAM MASALA
- 4 tbsp Butter
- 3 tbsp GREENSFUD MEAT MASALA
- GREENSFUD HIMALAYAN PINK SALT to taste
- 8 Dried apricots, soaked
- 1 tsp Oil
- 3 Dried chillies
- 6 tbsp Tomato ketchup
- 3 tbsp Red chilli sauce
- Green chutney to serve
- Sliced lemon, coriander leaves and onion rings to garnish
Instructions
- Remove excess moisture from the mutton keema with a muslin cloth.
- Blend the mutton keema, Bengal gram powder, cashew paste, red onion powder, coriander powder, 12 tsp black pepper powder, 2 tsp red chilli powder, garam masala powder, 2 tbsp butter, and meat masala into a fine mixture, stirring occasionally. Transfer to a bowl, add salt, and combine thoroughly by hand.
- Boil 4 cups of water in a non-stick pan.
- Use water to wet your palms. The mutton mixture should be formed into medium-sized balls that are slightly flattened. Place an apricot inside the hole you create in the center. Shape the edges into circular kebabs by bringing them together.
- Place the kebabs in the boiling water, cover, and cook over medium heat for 5 to 6 minutes. Keep them in a basin after being drained.
- In another nonstick pan, heat the remaining butter and oil. Broken, dried red chilies should be added to the pan and cooked until aromatic.
- Over medium heat, add the remaining black pepper powder, 3 tbsp tomato ketchup, red chilli sauce, and red pepper powder. Sauté for 1 minute. When the sauce is thoroughly incorporated, add the poached kebabs and stir. 2–3 minutes of cooking time.
- Serve hot with green chutney and tomato ketchup, garnished with onion rings, coriander leaves and lemon slices.
- Prep Time: 40 mins
- Cook Time: 1 hr 10 mins
- Category: SNACKS
- Cuisine: INDIAN
Keywords: Mutton goli kebab, Snacks, Indian cuisine
