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Kheema Cutlets
Category : Lamb, Mutton, Starters and accompaniments
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Pressure cook meat with little salt, chilly, ginger, garlic paste and turmeric powder till tender.
- Drain off the fats and set the meat aside.
- Heat 1 tbsp oil in a pan and saute onions till they turn golden brown.
- Add cooked meat, cumin powder, coriander powder, coriander and mint leaves, garam masala, remaining salt and pepper and cook till done.
- Allow the batter tcool and roll intfist-sized cutlets.
- Dip these in the beaten egg and dust with powdered bread crumbs.
- Deep fry the kebabs and serve hot with mint chutney.
Ingredients:
lamb mince (keema) - 1 kg
medium sized onion (finely chopped) - 2 nos
bread crumbs - 5 to 6 slices (powdered)
cumin powder - 1 tbsp
coriander powder - 1 tbsp
turmeric powder - 1 tsp
coriander finely chopped - a fistful
mint (finely chopped) - 1/2 bunch
ginger, garlic, chilly paste - 1 tbsp
garam masala - 1 tsp
egg (beaten) - 2 nos
pepper - 1 tsp
oil for frying
sal to taste
lamb mince (keema) - 1 kg
medium sized onion (finely chopped) - 2 nos
bread crumbs - 5 to 6 slices (powdered)
cumin powder - 1 tbsp
coriander powder - 1 tbsp
turmeric powder - 1 tsp
coriander finely chopped - a fistful
mint (finely chopped) - 1/2 bunch
ginger, garlic, chilly paste - 1 tbsp
garam masala - 1 tsp
egg (beaten) - 2 nos
pepper - 1 tsp
oil for frying
sal to taste
RECIPES BY REHANA KHAMBATY
