Ingredients
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpufh
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpuf
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpuf
- 500 gm Keema
- 50 mutton fat
- 1 chopped onion
- 2 tsp ginger garlic pasted
- 2 tsp red chilli
- 1/4 turmeric
- 1 tsp salt
- 1 tsp garam masala
- 2 tsp of lemon juice
- 1 tsp cumin pd
Preheat
the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton,
mutton fat, onion, green chillies and fresh coriander. Grind to a fine
consistency. Add the rest of the ingredients except the oil and mix
well. Divide the mixture into twelve equal portions. Pat the mince
mixture with moist hands onto skewers and shape into kababs. Cook the
kababs in the oven or in a hot tandoor till almost done. Baste with
butter or oil and continue to cook till completely done. Sprinkle with
a little chaat masala and lemon juice and serve hot with Mint Chutney.
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpuf
Mix mince, mutton fat chopped onion ginger garlic paste, red chilli, turmeric, salt cumin pd, garam masala all the ingredients ,divide into portion into 12 equal parts,Pat the mince mixture with moist hands into skewers and shape into kababs,cook the kabab on non stick pan and fry the kabab with butter or oil on both sides like golden brown.sprinkle with chaat masala, and juice. serve with hot naan or roti.
Preheat
the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton,
mutton fat, onion, green chillies and fresh coriander. Grind to a fine
consistency. Add the rest of the ingredients except the oil and mix
well. Divide the mixture into twelve equal portions. Pat the mince
mixture with moist hands onto skewers and shape into kababs. Cook the
kababs in the oven or in a hot tandoor till almost done. Baste with
butter or oil and continue to cook till completely done. Sprinkle with
a little chaat masala and lemon juice and serve hot with Mint Chutney.
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpuf
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpuf
Preheat
the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton,
mutton fat, onion, green chillies and fresh coriander. Grind to a fine
consistency. Add the rest of the ingredients except the oil and mix
well. Divide the mixture into twelve equal portions. Pat the mince
mixture with moist hands onto skewers and shape into kababs. Cook the
kababs in the oven or in a hot tandoor till almost done. Baste with
butter or oil and continue to cook till completely done. Sprinkle with
a little chaat masala and lemon juice and serve hot with Mint Chutney.
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpuf
| Mutton mince (keema) | 500 grams | |
| • | Mutton fat | 50 grams |
| • | Onion ,chopped | 1 medium |
| • | Green chillies,chopped | 6 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Garlic paste | 1 tablespoon |
| • | Ginger paste | 1 tablespoon |
| • | Roasted cumin powder | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Butter | for basting |
| • | Chaat masala | 2 tablespoons |
| • | Lemons | 2 |
| • | Mint chutney | as required |
Method
Preheat the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Chef's Tip
Chef’s Tip: Do not overcook the kababs – they should be moist and not dry.
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpufPreheat the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Chef's Tip
Chef’s Tip: Do not overcook the kababs – they should be moist and not dry.
| Mutton mince (keema) | 500 grams | |
| • | Mutton fat | 50 grams |
| • | Onion ,chopped | 1 medium |
| • | Green chillies,chopped | 6 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Garlic paste | 1 tablespoon |
| • | Ginger paste | 1 tablespoon |
| • | Roasted cumin powder | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Butter | for basting |
| • | Chaat masala | 2 tablespoons |
| • | Lemons | 2 |
| • | Mint chutney | as required |
Method
Preheat the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Chef's Tip
Chef’s Tip: Do not overcook the kababs – they should be moist and not dry.
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpufPreheat the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Chef's Tip
Chef’s Tip: Do not overcook the kababs – they should be moist and not dry.
| Mutton mince (keema) | 500 grams | |
| • | Mutton fat | 50 grams |
| • | Onion ,chopped | 1 medium |
| • | Green chillies,chopped | 6 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Garlic paste | 1 tablespoon |
| • | Ginger paste | 1 tablespoon |
| • | Roasted cumin powder | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Butter | for basting |
| • | Chaat masala | 2 tablespoons |
| • | Lemons | 2 |
| • | Mint chutney | as required |
Method
Preheat the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Chef's Tip
Chef’s Tip: Do not overcook the kababs – they should be moist and not dry.
- See more at: http://www.sanjeevkapoor.com/seekh-kabab-tandoori-cooking-@-home.aspx#sthash.phmA4a2o.dpufPreheat the oven to 240C/475F/Gas Mark 9. Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency. Add the rest of the ingredients except the oil and mix well. Divide the mixture into twelve equal portions. Pat the mince mixture with moist hands onto skewers and shape into kababs. Cook the kababs in the oven or in a hot tandoor till almost done. Baste with butter or oil and continue to cook till completely done. Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.
Chef's Tip
Chef’s Tip: Do not overcook the kababs – they should be moist and not dry.
Ingredients
| • | Mutton mince (keema) | 500 grams |
| • | Mutton fat | 50 grams |
| • | Onion ,chopped | 1 medium |
| • | Green chillies,chopped | 6 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Garlic paste | 1 tablespoon |
| • | Ginger paste | 1 tablespoon |
| • | Roasted cumin powder | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Butter | for basting |
| • | Chaat masala | 2 tablespoons |
| • | Lemons | 2 |
| • | Mint chutney | as required |
Ingredients
| • | Mutton mince (keema) | 500 grams |
| • | Mutton fat | 50 grams |
| • | Onion ,chopped | 1 medium |
| • | Green chillies,chopped | 6 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Garlic paste | 1 tablespoon |
| • | Ginger paste | 1 tablespoon |
| • | Roasted cumin powder | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Butter | for basting |
| • | Chaat masala | 2 tablespoons |
| • | Lemons | 2 |
| • | Mint chutney | as required |
Ingredients
| • | Mutton mince (keema) | 500 grams |
| • | Mutton fat | 50 grams |
| • | Onion ,chopped | 1 medium |
| • | Green chillies,chopped | 6 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Garlic paste | 1 tablespoon |
| • | Ginger paste | 1 tablespoon |
| • | Roasted cumin powder | 1 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Butter | for basting |
| • | Chaat masala | 2 tablespoons |
| • | Lemons | 2 |
| • | Mint chutney | as required |
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